Fats and associated compounds /:
Traditionally, dietary fat has been associated with negative effects on human health by consumers due to its high energy density. However, today it is well known that the quality of the fat ingested is more important than its quantity, and that there are natural lipophilic compounds that are essenti...
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge, UK :
Royal Society of Chemistry,
2022.
|
| Schriftenreihe: | Food chemistry, function and analysis ;
no. 29. |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | Traditionally, dietary fat has been associated with negative effects on human health by consumers due to its high energy density. However, today it is well known that the quality of the fat ingested is more important than its quantity, and that there are natural lipophilic compounds that are essential for the correct maintenance of human physiological functions. For this reason, the negative image associated with dietary fat consumption is not fully justified. Dietary fat is a hot research area that has attracted increasing attention in the last decades. An adequate intake of dietary fats adapted to our age and physical activity, as well as an increase in the intake of beneficial fatty compounds and controlling the intake of those types of fats that have negative effects on our health, can be powerful allies in preventing the development of chronic non-communicable diseases. Through this book, the Editors have compiled the most up to date and well-documented information on many aspects of the development and application of novel dietary patterns related to fatty compounds, with special emphasis on beneficial effects. They have considered fatty nutritional requirements at different stages of life, the international guidelines and the application of new -omics techniques, such as epigenetics, nutrigenomics, metabolomics and metagenomics, related to human health. This book will be of interest to researchers in food technology and biomedicine, as well as the food industry and food distribution areas. |
| Beschreibung: | 1 online resource. |
| ISBN: | 9781839165078 1839165073 9781839165085 1839165081 |
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| 520 | |a Traditionally, dietary fat has been associated with negative effects on human health by consumers due to its high energy density. However, today it is well known that the quality of the fat ingested is more important than its quantity, and that there are natural lipophilic compounds that are essential for the correct maintenance of human physiological functions. For this reason, the negative image associated with dietary fat consumption is not fully justified. Dietary fat is a hot research area that has attracted increasing attention in the last decades. An adequate intake of dietary fats adapted to our age and physical activity, as well as an increase in the intake of beneficial fatty compounds and controlling the intake of those types of fats that have negative effects on our health, can be powerful allies in preventing the development of chronic non-communicable diseases. Through this book, the Editors have compiled the most up to date and well-documented information on many aspects of the development and application of novel dietary patterns related to fatty compounds, with special emphasis on beneficial effects. They have considered fatty nutritional requirements at different stages of life, the international guidelines and the application of new -omics techniques, such as epigenetics, nutrigenomics, metabolomics and metagenomics, related to human health. This book will be of interest to researchers in food technology and biomedicine, as well as the food industry and food distribution areas. | ||
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| id | ZDB-4-EBA-on1290682074 |
| illustrated | Not Illustrated |
| indexdate | 2024-11-27T13:30:28Z |
| institution | BVB |
| isbn | 9781839165078 1839165073 9781839165085 1839165081 |
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| spelling | Fats and associated compounds / edited by Jose Manuel Miranda Lopez, and Alberto Cepeda Saez. Cambridge, UK : Royal Society of Chemistry, 2022. 1 online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier Food chemistry, function and analysis ; 29 Print version record. Traditionally, dietary fat has been associated with negative effects on human health by consumers due to its high energy density. However, today it is well known that the quality of the fat ingested is more important than its quantity, and that there are natural lipophilic compounds that are essential for the correct maintenance of human physiological functions. For this reason, the negative image associated with dietary fat consumption is not fully justified. Dietary fat is a hot research area that has attracted increasing attention in the last decades. An adequate intake of dietary fats adapted to our age and physical activity, as well as an increase in the intake of beneficial fatty compounds and controlling the intake of those types of fats that have negative effects on our health, can be powerful allies in preventing the development of chronic non-communicable diseases. Through this book, the Editors have compiled the most up to date and well-documented information on many aspects of the development and application of novel dietary patterns related to fatty compounds, with special emphasis on beneficial effects. They have considered fatty nutritional requirements at different stages of life, the international guidelines and the application of new -omics techniques, such as epigenetics, nutrigenomics, metabolomics and metagenomics, related to human health. This book will be of interest to researchers in food technology and biomedicine, as well as the food industry and food distribution areas. Fat requirements in pregnancy and infancy / K. Laitinen. Fat. http://id.loc.gov/authorities/subjects/sh85047430 Food Fat content. http://id.loc.gov/authorities/subjects/sh85050195 Nutrition. http://id.loc.gov/authorities/subjects/sh85093451 Nutritional Physiological Phenomena https://id.nlm.nih.gov/mesh/D009747 Graisse (Physiologie) Aliments Teneur en matière grasse. Nutrition. fat. aat Fat fast Food Fat content fast Nutrition fast Miranda Lopez, Jose Manuel, editor. Saez, Alberto Cepeda, editor. has work: Fats and Associated Compounds (Text) https://id.oclc.org/worldcat/entity/E39PCY4V8vhg3W8TvW3wTVYvDy https://id.oclc.org/worldcat/ontology/hasWork Print version: Fats and associated compounds. Cambridge : Royal Society of Chemistry, 2021 9781788018852 (OCoLC)1285703735 Food chemistry, function and analysis ; no. 29. http://id.loc.gov/authorities/names/n2017190223 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=3128470 Volltext |
| spellingShingle | Fats and associated compounds / Food chemistry, function and analysis ; Fat requirements in pregnancy and infancy / K. Laitinen. Fat. http://id.loc.gov/authorities/subjects/sh85047430 Food Fat content. http://id.loc.gov/authorities/subjects/sh85050195 Nutrition. http://id.loc.gov/authorities/subjects/sh85093451 Nutritional Physiological Phenomena https://id.nlm.nih.gov/mesh/D009747 Graisse (Physiologie) Aliments Teneur en matière grasse. Nutrition. fat. aat Fat fast Food Fat content fast Nutrition fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85047430 http://id.loc.gov/authorities/subjects/sh85050195 http://id.loc.gov/authorities/subjects/sh85093451 https://id.nlm.nih.gov/mesh/D009747 |
| title | Fats and associated compounds / |
| title_auth | Fats and associated compounds / |
| title_exact_search | Fats and associated compounds / |
| title_full | Fats and associated compounds / edited by Jose Manuel Miranda Lopez, and Alberto Cepeda Saez. |
| title_fullStr | Fats and associated compounds / edited by Jose Manuel Miranda Lopez, and Alberto Cepeda Saez. |
| title_full_unstemmed | Fats and associated compounds / edited by Jose Manuel Miranda Lopez, and Alberto Cepeda Saez. |
| title_short | Fats and associated compounds / |
| title_sort | fats and associated compounds |
| topic | Fat. http://id.loc.gov/authorities/subjects/sh85047430 Food Fat content. http://id.loc.gov/authorities/subjects/sh85050195 Nutrition. http://id.loc.gov/authorities/subjects/sh85093451 Nutritional Physiological Phenomena https://id.nlm.nih.gov/mesh/D009747 Graisse (Physiologie) Aliments Teneur en matière grasse. Nutrition. fat. aat Fat fast Food Fat content fast Nutrition fast |
| topic_facet | Fat. Food Fat content. Nutrition. Nutritional Physiological Phenomena Graisse (Physiologie) Aliments Teneur en matière grasse. fat. Fat Food Fat content Nutrition |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=3128470 |
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