Claude Leray

Lipids (eBook, PDF)

Nutrition and Health

• Format: PDF

Produktbeschreibung

Lipids (fats and oils) are essential cellular components in animals, plants, and bacteria, and they play an important role in human nutrition. This book presents a detailed account of the nutritional aspects of all types of lipid-fatty acids, triacylglycerols, phospholipids, sphingolipids, sterols, and fat-soluble vitamins (A, D, E, K). The importance of the omega-3/omega-6 fatty acid ratio in cardiovascular health is well known, but the nutritional balance of lipids also impacts the immune system, the central nervous system, and cancer processes.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 322
• Erscheinungstermin: 5. November 2014
• Englisch
• ISBN-13: 9781482242324
• Artikelnr.: 42013415

Autorenporträt

Claude Leray, PhD, earned his PhD in biology from Marseille University, France, in 1968. During and after this first research period, he specialized in fish biology. In 1971, he joined the faculty at the Department of Biology, University of Montreal, Quebec, Canada, where he held the rank of associate professor for three years. In 1974, Dr. Leray joined the National Center for Scientific Research as research director, at the University of Strasbourg, France, where he developed works on fish, focusing on the influence of dietary lipids on the gill and intestine membrane composition, mainly in the context of the animal salinity changes.

He collaborated on several projects including the importance of n-3 fatty acids in the physiology of rat adipose tissue (Ecology and Energetic Physiology Center, National Center for Scientific Research, Strasbourg) and human platelets (Blood Transfusion Center, National Institute of Health and Medical Research, Strasbourg). His main fields of interest are fatty acids and phospholipids. Dr. Leray has published extensively in the field of lipid and membrane biochemistry. He is the founder and creator of the website: www.cyberlipid.org. He published two books on lipidomics: one in French (Les lipides dans le monde vivant-Introductiona lipidomique, Lavoisier, 2010) and one in English (Introduction to Lipidomics-From Bacteria to Man, CRC Press, 2013). Recently, he published a book in French on the relationships between lipids and health (Les Lipides-Nutrition et Sante, Lavoisier, 2013).