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Essential Fatty Acids and Eicosanoids
Papers from the March 1992 conference explore the importance of EFA and eicosanoids on living organisms. Organization is around five interrelated themes: examination of the biological function of docosahexaenoic acid at the fundamental level of molecular and cellular research; biosynthesis of PUFA in mammals; types of biological markers that can provide information about the adequacy of EFA intake; role that EFA and eicosanoids play in the development of disease states; and in the nutrition of the fetus and newly born infants, especially those born prematurely. Member price, $100. Annotation copyright by Book News, Inc., Portland, OR
硏究報告
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Fat Digestion and Absorption
Provides researchers, medical personnel, nutrition students, and others with an up-to-date view of several aspects of fat digestion and absorption and describes potential and realized applications. Topics addressed include enzymatic aspects of fat digestion in the gastrointestinal tract; the uptake of fat digestion products in the brush border membrane, the intracellular transport, and incorporation of these substances in glycerolipids and chylomicrons, or their portal transport; methods used to evaluate fat absorption; the effects of the triglyceride structure on fat digestion and absorption; an overview of fat absorption and studies related to malabsorption due to pancreatic and bile acid deficiency states; the effects of simulated household heating on fat absorption; and the reduction of fat uptake, either by feeding unabsorbable food fats or by interference with the digestion process of usual food fats by pharmacological means. Annotation copyrighted by Book News, Inc., Portland, OR
Fishery Bulletin
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Soy in Health and Disease Prevention
While the western world has only recently become enamored with the soybean, East Asia has been consuming and enjoying the associated health benefits of this versatile proteinaceous legume for centuries. The Japanese in particular have devoted much energy to unraveling the mysteries and revealing the science of this oil-rich bean. The Fuji Foundatio
Dietary Fiber
Twenty years ago the very idea of an international conference on the fiber contained in plant food would have been totally inconceivable. At that time fiber was generally viewed as an inert component of food of no nutritional value and consequently consid ered as a contaminant, the removal of which would enhance the purity of a product. It was measured by a now obsolete and almost worthless test introduced in the last century for veterinary rather than human nutrition, and what was measured was referred to as "crude fiber," containing part of the cellulose and lignin but none of the numerous components of fiber now known to play important roles in the maintenance of health. There were a few lone voices prior to the last two decades who had extolled the laxative properties of the undigested portion of food, assuming that these were related to its irritant action on the bowel mucosa. In retrospect this was a total misconception, and "softage" would have been a more appropriate term than "roughage," since its presence insured soft, not irritating, colon content.
