Index page for: Handbook of Lipids in Human Nutrition

Table of Contents Chemistry, Nomenclature, and AnalysesLipids in Foods: Chemistry and Nomenclature, I.B. KingAnalytical Methodologies for Lipids in Foods, I.B. KingAnalytical Procedures for Measurement of the Lipids and Lipoproteins in Cardiovascular Risk Assessment, G.R.Warnick and E.T. LearyEffect of Food Lipids on HealthEffects of Dietary Fatty Acids and Cholesterol on Cardiovascular Disease Risk Factors in Man, R. McPherson and G.A. SpillerOmega-3 Fatty Acids. Part I: Metabolic Effects of Omega-3 Fatty Acids and Essentiality, A.P. SimopoulosOmega-3 Fatty Acids. Part II: Epidemiological Aspects of Omega-3 Fatty Acids in Disease States, A.P. SimopoulosTrans Fatty Acids, A.P. SimopoulosPlant Sterols: Their Biological Effects in Humans, J.W. FarquharSaponins in the Treatment of Hypercholesterolemia, D. OakenfullFood Lipids and Thermogenesis in Relation to Obesity, F. Armellini, M. Zamboni, T. Todesco, and O. BoselloDietary Lipids and Colon Cancer, B.S. ReddyEffects of Selected Whole Foods and Interaction of Antioxidants and Fiber on the Health Effects of Fatty Acids and CholesterolIntroduction, G.A. SpillerAlmonds, Walnuts, and Serum Lipids, J. Sabat? and D.G. HookNut Consumption and Coronary Heart Disease Risk, J. Sabat? , H.E.T. Bell , and G.E. FraserOlive Oil and Health, A. Kiritsakis, A. Kafatos, and M. HassapidouModified LDL in the Pathogenesis of Atherosclerosis: Role of Nutrition, L. Cominacini, U. Garbin, A.F. Pasini, A. Davoli, M. Campagnola, A. De Santis, A.M. Pastorino, and V. Lo CascioShort Chain Fatty Acid Production and Possible Metabolic Consequences in Humans, T. Todesco, M. Zamboni, F. Armellini, L. Bissoli, E. Turcato, and O. BoselloEffect of Dietary Fiber on Plasma Lipoproteins, D.J.A. Jenkins, P.J. Spadafora, A.L. Jenkins, and C.G. Rainey-MacdonaldAppendix I: Polyunsaturated, Monounsaturated, and Saturated Fats in Some Common Foods, T.J. HudsonAppendix II: Physical Properties of Fatty Acids, G.A. SpillerAppendix III: Cholesterol in Some Common Animal Foods, G.A. SpillerAppendix IV: Plant Sterols in Foods, G.A. SpillerAppendix V: Definitions and Composition of Various Olive Oils, G.A. SpillerAppendix VI: A Note on Proposed Technologies for Extracting Cholesterol from Food, D. OakenfullIndex