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Polyunsaturated Fatty Acids (PUFAs): Food Sources, Health Effects and Significance in Biochemistry
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Editors: Angel Catala ([INIFTA], Facultad de Ciencias Exactas, Universidad Nacional de La Plata, CONICET, CIC, La Plata, Argentina)
Book Description:
This book presents an overview of polyunsaturated fatty acids (pufas): food sources, health effects and significance in biochemistry. The topics analyzed cover a broad spectrum of polyunsaturated fatty acids and present new information in this area of research. The topics analyzed include: microalgae as a source of omega-3 polyunsaturated fatty acids; polyunsaturated fatty acids (pufas) in human health; polyunsaturated fatty acids in artificial membranes modeled by the langmuir monolayer technique; lipid peroxidation at the cross roads of cell proliferation and cancer; advancement in the knowledge of polyunsaturated fatty acids, from discovery to now; the discussion of whether or not polyunsaturated fatty acids are beneficial for failing hearts; polyunsaturated fatty acids (n3) of vegetal origin; proteomic approaches to understand the health effects of marine omega-3 pufa; essential fatty acids; and health implications and threats to sources. (Nova)

Table of Contents:

Chapter 1. Microalgae as a Source of Omega-3 Polyunsaturated Fatty Acids
(Lore Gheysen, Valerie Matton and Imogen Foubert, KU Leuven Kulak, Research Unit Food & Lipids, E. Sabbelaan, Kortrijk, Belgium, and others)

Chapter 2. Polyunsaturated Fatty Acids (PUFAs) in Human Health
(Takayuki Ohwada, MD, Department of Cardiology, Department of Cardiology, Fukushima Red Cross Hospital, Fukushima, Japan)

Chapter 3. Polyunsaturated Fatty Acids in Artificial Membranes Modeled by the Langmuir Monolayer Technique
(J. L. Fidalgo Rodrígueza, P. Dynarowicz-Latkab, J. Miñones Condea, Department of Physical Chemistry, Faculty of Pharmacy, University of Santiago de Compostela, Spain, and others)

Chapter 4. Lipid Peroxidation at the Cross Roads of Cell Proliferation and Cancer
(Undurti N. Das, MD, UND Life Sciences, Battle Ground, WA, US)

Chapter 5. Advancement in the Knowledge of Polyunsaturated Fatty Acids, from Discovery to Now
(Angel Catalá, Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas, (INIFTA-CCT La Plata-CONICET), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina)

Chapter 6. Are Polyunsaturated Fatty Acids Beneficial for Failing Hearts?
(Stephen C. Kolwicz Jr., PhD, Heart and Muscle Metabolism Laboratory, Health and Exercise Physiology Department, Ursinus College, Collegeville, PA, US)

Chapter 7. Plants as Alternative Sources of n-3 Polyunsaturated Fatty Acids
(Javier S. Perona, Silvia Garcia-Rodriguez and Jose M. Castellano, Department of Food and Health, Instituto de la Grasa-CSIC, Seville, Spain)

Chapter 8. Proteomics Approaches to Understand the Health Effects of Marine Omega-3 PUFA
(Lucía Méndez and Isabel Medina, Instituto de Investigaciones Marinas del CSIC (IIM-CSIC), Eduardo Cabello, Vigo, Spain)

Chapter 9. Essential Fatty Acids: Health Implications and Threats to Sources
(H. A. Leaver and D. Rotondo, University of Edinburgh, Edinburgh, UK, and others)


      Biochemistry Research Trends
   Binding: Hardcover
   Pub. Date: 2018 - 2nd quarter
   ISBN: 978-1-53613-572-5
   Status: AN
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
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Polyunsaturated Fatty Acids (PUFAs): Food Sources, Health Effects and Significance in Biochemistry