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Membrane Processes
The burgeoning interest in biomembranes in recent years has been such that "membranology" is now virtuMtyasubject in its own right, cutting vertically, as it were, through the strata of conventional disciplines from mathematics and physics, through chemistry, to biology. The very scope of the topic is thus so daunting that it is tempting to treat it only at one stratum of this hierarchy, be it the biophysics of phospholipid bilayers or the biochemistry of interactions at the cell surface. Such an approach is entirely valid, particularly among specialists with common interests. However, this approach does present a distorted perspective to the newcomer to the field, and, more significantly, it fails to stimulate cross fertil ization of ideas among workers at the various disciplinary levels. For example, as in all areas of molecular biology, the clinicians are frequently unaware of the contributions to their problems that might be made by the application of more basic knowledge and techniques. Conversely, biochemists or biophysicists may be ignorant of the existing practical problems to which they might address their expertise.
Dietary Fats and Health
Abstracts: This collection of proceedings provides the latest scientific information in fat chemistry and technology as related to nutrition, the general role of fats in nutrition, metabolism of isomeric fats, and the role of vitamins A, D, K, and E in health and disease. The role of lipids in heart disease and cancer, and the effects of diet on the high density lipoproteins were also discussed.
Albania
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Autoxidation in Food and Biological Systems
The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods, biochemical models and biologi cal systems. Autoxidation in foods and corresponding biological effects are usually approached separately although recent mechanistic developments in the biochemistry and free radical chemistry of per oxides and their precursors tend to bring these two fields closer. Apparent ability of antioxidants in diets to reduce the inci dence of cancer has resulted in scrutiny of autoxidized products and their precursors as possibly toxic, mutagenic and carcinogenic agents. Mechanisms of any of these eff...
Cholesterol is Not the Culprit
Traditional heart disease protocols, with their emphasis on lowering cholesterol, have it all wrong. Emerging science is showing that cholesterol levels are a poor predictor of heart disease.
Cholesterol Won't Kill You, But Trans Fat Could
Learn what to eat and why, including the reasons cholesterol is good and trans fat, bad, by discovering how your body actually converts food to what it needs to survive and thrive.
