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Informationen zum Autor Gene Alan Spiller, D.Sc., Ph.D., is the director of the Health Research and Studies Center and of the SPHERA Foundation in Los Altos, California. He is the editor of many clinical nutrition books. Dr. Spiller received his doctorate in chemistry from the University of Milan (Italy), and a Master's degree and a Ph.D. in nutrition from the University of California at Berkeley. He did additional studies at the Stanford University School of Medicine at Stanford, California. He is a member of many professional nutrition societies. In the 1970s, Dr. Spiller was in charge of the Nutritional Physiology Section of Syntex Research in Palo Alto, California, where he did extensive human and animal research. At the same time he edited many clinical nutrition books. He continued his work in clinical nutrition research and publishing in the 1980s, first as an independent consultant and later as the director of the Health Research and Studies Center and of the SPHERA Foundation in Los Altos, California. Many human clinical studies, reviews, and other publications were the results of this work. Dr. Spiller has carried out clinical studies on the effect of complex whole foods and has focused on fiber, lipids such as monounsaturated fats and foods high in lipids such as nuts, antioxidants, and other beneficial nutrients. In addition, Dr. Spiller has been a lecturer in nutrition in the San Francisco Bay Area at Mills College and Foothill College. Two of his latest multiauthor books are The Mediterranean Diets in Health and Disease (Van Nostrant, 1991) and the CRC Handbook of Dietary Fiber in Human Nutrition 2nd Edition (CRC Press, 1993). Klappentext The Handbook of Lipids in Human Nutrition is a concise reference for professionals and students interested in the role of lipids in nutrition. Over 100 tables and illustrations provide quick access to the most current data available. Zusammenfassung The Handbook of Lipids in Human Nutrition is a concise reference for professionals and students interested in the role of lipids in nutrition Inhaltsverzeichnis Section 1. Chemistry, Nomenclature, and Analyses -- Chapter I.I Lipids in Foods: Chemistry and Nomenclature /Irena B. King -- Chapter 1.2 Analytical Methodologies for Lipids in Food /Irena B. King -- Chapter 1.3 Analytical Procedures for Measurement of the Lipids and Lipoproteins in Cardiovascular Risk Assessment /G. Russell Warnick and Elizabeth Teng Leary -- Section 2. Effect of Food Lipids on Health -- Chapter 2.1 Effects of Dietary Fatty Acids and Cholesterol on Cardiovascular Disease Risk Factors in Man /Ruth McPherson and Gene A. Spiller -- Chapter 2.2 Omega-3 Fatty Acids. Part I: Metabolic Effects of Omega-3 Fatty Acids and Essentiality /Artemis P. Simopoulos -- Chapter 2.3 Omega-3 Fatty Acids. Part II: Epidemiological Aspects of Omega-3 Fatty Acids in Disease States /Artemis P. Simopoulos -- Chapter 2.4 Trans Fatty Acids /Artemis P. Simopoulos -- Chapter 2.5 Plant Sterols: Their Biological Effects in Humans /John W. Farquhar -- Chapter 2.6 Saponins in the Treatment of Hypercholesterolemia /David Oakenfull -- Chapter 2.7 Food Lipids and Thermogenesis in Relation to Obesity /Fabio Armellini, Mauro Zamboni, Tiziana Todesco, and Ottavio Bosello -- Chapter 2.8 Dietary Lipids and Colon Cancer /Bandaru S. Reddy -- Section 3. Effects of Selected Whole Foods and Interaction of Antioxidants and Fiber on the Health Effects of Dietary Fatty Acids and Cholesterol Introduction /Gene Spiller -- Chapter 3.1 Almonds, Walnuts, and Serum Lipids /Joan Sabate and Debra Geary Hook -- Chapter 3.2 Nut Consumption and Coronary Heart Disease Risk /Joan Sabate, Heather E.T. Bell, and Gary E. Fraser -- Chapter 3.3 Olive Oil and Health /Apostolos (Paul) Kiritsakis, Antony Kafatos, and Maria Hassapidou -- Chapter 3.4 Modified LDL in the Pathogenesis of Atherosclerosis: Role of Nutrition /L. Cominacini, U. Garbin, A. Fratta Pasini, A. Davoli, M. Campagnola, A...
