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The Molecular Nutrition of Fats presents the nutritional and molecular aspects of fats by assessing their dietary components, their structural and metabolic effects on the cell, and their role in health and disease. Subject areas include molecular mechanisms, membranes, polymorphisms, SNPs, genomic wide analysis, genotypes, gene expression, genetic modifications and other aspects. The book is divided into three sections, providing information on the general and introductory aspects, the molecular biology of the cell, and the genetic machinery and its function. Topics discussed include lipid-related molecules, dietary lipids and lipid metabolism, high fat diets, choline, cholesterol, membranes, trans-and saturated fatty acids, and lipid rafts. Other sections provide comprehensive discussions on G protein-coupled receptors, micro RNA, transcriptomics, transcriptional factors, cholesterol, triacylglycerols, beta-oxidation, cholesteryl ester transfer, beta-oxidation, lysosomes, lipid droplets, insulin mTOR signaling and ligands, and more. Summarizes molecular nutrition in health as related to fats. Discusses the impact of fats on cancer, heart disease, dementia, and respiratory and intestinal disease. Includes preclinical, clinical and population studies. Covers the genome, the whole body and whole communitiesIncludes key facts, a mini dictionary of terms and summary points.

Fat. --- Fats --- Lipids --- Adipose tissues

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Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications. Over the last years, researchers have investigated lipid bioavailability, authentication, stability and oxidation during processing and storage, hence the development of food and non-food applications of lipids and edible oils has attracted great interest. The book explores lipid oxidation in foods, the application of lipids as nano-carriers of food bioactive compounds, and their bioavailability, metabolism and nutritional genomics. Regarding edible oils, the book thoroughly explores their triacylglycerols content, biodiesel and energy production from vegetable oils, refining and lifecycle assessment. Written by a team of interdisciplinary experts that research lipids and edible oils, the book is intended for food scientists, technologists, engineers and chemists working in the whole food science field.

Lipids. --- Oils and fats, Edible.

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Oils and fats, Edible --- Analysis. --- Edible oils and fats --- Shortenings --- Oils and fats --- Low-fat diet

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Oils and fats, Edible --- Edible oils and fats --- Shortenings --- Oils and fats --- Low-fat diet --- Analysis. --- chemical structure --- Cooking fats --- Lipids --- fats --- Triglycerides --- chemicophysical properties --- Crystallization

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Oils and fats. --- Animal oils --- Fats --- Grease --- Oil --- Lubrication and lubricants --- Rendering industry