Lipids in health and nutrition

Lipids have a variety of functions in the human body, which have increasingly been under the spotlight.

A multidisciplinary work, this text addresses the chemical, biochemical and physiological aspects of these widely occurring compounds.

International experts combine to present research on a variety of topics, including advanced analytical techniques; the role of flavonoids in diet; possible links between dyslexia, dyspraxia and attention deficit disorder and the metabolism of fatty acids; the influence of dietary fatty acids in coronary heart disease; and lipids and obesity.The wide coverage of the apparently dual nature of lipids, alongside the bibliography, provides information designed for graduates and researchers in the food science and nutrition areas.

Scientists and industrialists in analytical chemistry, organic chemistry and cell and molecular biology should also find the book useful.