FATTY ACIDS IN FOODS and their HEALTH IMPLICATIONS

• Other Authors: Chow, Ching Kuang 1940- (edited)
• Format: Book
• Language: English
• Published: Boca Raton CRC Press 2008
• Edition: THIRD EDITION
• Series: Food science and technology (Taylor & Francis)
• Subjects: Nutrition Physiology; Fatty Acids; Dietary Fats
• Online Access: Click Here to View Status and Holdings.

 Since the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats and their biological health effects. Whether consuming omega-3 to prevent heart disease or avoiding trans fats to preserve heart health, it is more and more clear that not only the quantity but the type of fatty acid plays an important role in the etiology of the most common degenerative diseases. Keeping abreast of the mechanisms by which fatty acids exert their biological effects is crucial to unraveling the pathogenesis of a number of debilitating chronic disorders and can contribute to the development of effective preventive measures.