Lipids : nutrition and health / Claude Leray. -- Boca Raton : CRC Press/Taylor & Francis Group, c2015. – (58.17423/L614)

Contents

    Contents
    
    Chapter 1 Introduction， History， and Evolution 1
    1.1 General Information 1
    1.2 History of the Production and the Use of Lipids 2
    1.3 Lipids and Human Nutrition: History and Evolution 3
    1.4 Lipids and Health 6
    References 7
    Chapter 2 Nature and Sources of the Main Lipids 9
    2.1 Introduction
    2.2 Fatty Acids
    2.3 Triacylglycerols 17
    2.4 Phospholipids 39
    2.5 Glycolipids 41
    2.6 Cholesterol and Phytosterols 42
    2.7 Liposoluble Vitamins 43
    2.8 Lipid Substitutes 49
    References 51
    Chapter 3 Lipids and Human Nutrition 53
    3.1 Introduction 53
    3.2 Metabolism and Dietary Requirements 59
    References 155
    Chapter 4 Lipids and Health 161
    4.1 Introduction: Importance of Lipid Intake 161
    4.2 Fatty Acids and Health 163
    4.3 Sterols and Health 236
    4.4 Vitamins and Health 242
    4.5 Phospholipids 282
    4.6 Sphingolipids 28~
    4.7 Replacement Lipids 291
    References 294
    Abbreviations 302
    Index 305