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The third edition retains the highly detailed, authoritative quality of the previous editions to present in-depth knowledge of fatty acids in food and food products and reveal diverse health implications. This edition includes eight entirely new chapters and several rewrites covering fatty acids in foods and food preparation and the health related effects of specific fatty acids on metabolism, visual dysfunction, aging, inflammation, energy homeostasis, cognition, and brain development. A complete resource on fatty acids and their biological effects, this book provides state-of-the-science information from all corners of nutritional and biochemical research.
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