Nutrition Publication

NNIW13 - Lipids In Modern Nutrition

Editor(s): M. Horisberger & U. Bracco. vol. 13

Related Articles

Absorption and Metabolism of Lipid in Humans

Author(s): P. Tso, S.W. Weidman

Dietary lipids can provide as much as 40% of the daily caloric intake in theWestern diet. The daily dietary intake of lipid by humans in the Western worldranges between 60 and 100 g (1,2).

Role of Lipoprotein Lipase and Hepatic Lipase in the Genesis of Plasma Lipoproteins

Author(s): A. Bensadoun, B.P. Daggy

There is considerable evidence from cell culture and perfusion studies that theliver and the small intestine are the major sites of production of plasma lipoproteins.

Mechanism of Lipid Transport in the Heart

Author(s): N. Fournier

The energetic performance of the heart is quite remarkable; in humans, for example,the heart is capable of pumping about 8,000 liters of blood per day, inabout 80,000 pulsations.

Medium-Chain Triglycerides as a Source of Energy in Premature Infants

Author(s): G. Putet, A. Thelin, G. Philippossian, R. Liardon, M.J. Arnaud, J. Senterre, B. Salle

There is general agreement in the literature that infant formulas containingcow's milk fat as the sole or principal form of fat are less well digested by thepreterm infant than those containing vegetable oils or medium-chain triglycerides(MCT).

Role Of Carnitine In Lipid Metabolism

Author(s): P.R. Borum

A major function of lipids in modern nutrition is to serve as a substrate for productionof metabolic energy. Mechanisms regulating the production of metabolicenergy under a wide variety of physiological conditions are required for survivalof the species.

Biochemistry Of The Eicosanoids: Cyclooxygenase And Lipoxygenase Products Of Polyunsaturated Fatty Acids

Author(s): E. Granstrom

Certain polyunsaturated fatty acids can be metabolized by oxygenation into alarge family of biologically active substances, the so-called prostanoids or eicosanoids.

Essential Fatty Acids and Brain Development

Author(s): M.A. Crawford

Nutrition of the infant is of paramount importance for at least two main reasons:(a) there is a fast rate of growth and tissue development; (b) organ specific phasesof development take place, which are likely to be determinants of subsequent performance.

Essential Fatty Acid Requirements For Term and Preterm Infants

Author(s): Z. Friedman

The essential fatty acids (EFAs) are a group of naturally occurring unsaturatedfatty acids with a chain length of 18, 20, or 22 carbon atoms and containing betweentwo and six methylene-interrupted double bonds in cis-configuration.

Essential Fatty Acid Metabolism in The Elderly: Effects of Dietary Manipulation

Author(s): J.C. Dillon

Geriatric medicine is more likely to be aimed at optimizing the function of differentorgans and systems such as the cardiovascular system than to extension ofthe duration of life.

Dietary Role of Vitamin A

Author(s): G.B. Brubacher, F. Gey

Vitamin A deficiency is still one of the major causes of blindness in the world.Vitamin A deficiency affects epithelial structures in a variety of organs, the eyebeing the most obvious example.

Retinoids in Oncology

Author(s): D. Hartmann

Retinoids are a class of compounds consisting of natural and synthetic substancesstructurally related to vitamin A. Vitamin A, or retinol, is essential forgeneral growth, differentiation of epithelial tissues, visual function, and reproduction.

Dietary Role of Vitamin E

Author(s): J.G. Bieri

It has been more than 60 years since vitamin E was discovered, yet, there isstill uncertainty among scientists and certainly among the public as to preciselywhat its biochemical functions are and what the health benefits of the vitamin maybe.

Dietary Phosphatidylcholine as A Precursor of Brain Acetylcholine

Author(s): J. Mauron, P. Leathwood

Degeneration of cholinergic neurons and decreases in cholinergic function occurin several clinical syndromes. In tardive dyskinesia, senile dementia of the Alzheimertype (SDAT), Huntington's disease, myasthenia gravis, and even in thenormal process of growing old, more or less specific cholinergic deficits have beendescribed (1-4).

Lipids in Clinical Nutrition

Author(s): Y.A. Carpentier, N. Thonnart

Enteral nutrition consists of infusing a nutritive mixture in the gastrointestinaltract (usually in the stomach or in the jejunum). Parenteral nutrition consists ofthe direct administration of nutritive solutions in the blood stream, generally aftercatheterization of a central vein.

Essential Fatty Acids and Nutritional Disorders

Author(s): R.T. Holman

The polyunsaturated fatty acids (PUFA) of animal and human tissues consist ofthree families, derived from linoleic, linolenic, or oleic acids. In each family, themetabolism proceeds via steps of 6-desaturation, elongation to C20, 5-desaturation,elongation to C22, and 4-desaturation.

Diet, Risk Factors, and Cardiovascular Diseases

Author(s): N.G. Khaltaev

Cardiovascular diseases (CVD) are ranking first as cause of death in the industrializedcountries. The prevalence of CVD and, more specifically, of coronaryheart disease (CHD) is on the rise in the developing countries as well.

Role Of Fats in Obesity and Type II Diabetes Mellitus

Author(s): E. Jéquier, J-P. Felber

Obesity is often associated with increased plasma concentration of free fattyacids (FFA) (1) and insulin (2) as well as a decreased glucose tolerance (3). Theelevated plasma insulin concentration in the obese patients induces a reduced rateof FFA production per kilogram of adipose tissue when compared to the nonobesesubjects.

Nutritional Aspects of Isomeric Fats

Author(s): F.A. Kummerow

Dietary fats have commonly been evaluated in terms of calorie sources, essentialfatty acid sources, and their effect on serum lipid levels. High serum lipid levelsare usually considered a primary risk factor in the development of atherosclerosisin the coronary arteries (1-3).

Nutritional Aspects of Oxidized Lipids and their Interaction with Other Dietary Components

Author(s): R.F. Hurrell, H.K. Nielsen

Lipid oxidation reactions in foods occur mainly during storage of dehydratedproducts containing unsaturated fatty acids. These include cereal products (1), potatoproducts (2,3), milk products (4), and meat (5), poultry (6), and fish products(7). They also occur in fats used for frying (8).