Lipids Handbook from C.H.I.P.S.

Lipids for Functional Foods and Nutraceuticals
edited by Frank D. Gunstone

Lipids for Functional Foods and Nutraceuticals addresses specifically the use of lipids in functional foods and neutraceuticals and is essential reading for those who produce the lipids and those who seek to incorporate them into appropriate food products.

Coverage includes materials which are either lipids or are compounds that are fat-soluble and co-occur with oils and fats. These include: carotenoids, tocopherols, phytosterols, n-3 (omega-3) oils, diacylglycerols, structured lipids, sesame oil, rice bran oil, and oils and preparations containing palmitoleic acid, y-linolenic acid, stearidonic acid, or conjugated linoleic acid.


1. Introduction

  • The concept of functional food
  • Definition of a functional food
  • The history of functional foods
  • Factors influencing demand for functional foods
  • The market for functional foods
  • Dairy products
  • Functional margarines and spreads
  • Bakery and cereal products
  • Soft drinks
  • Functional food ingredients
  • Factors critical to the success of functional foods

2. Carotenoids

  • Structure, nomenclature and chemistry
  • Sources of carotenoids
  • Technological advances in carotenoid extraction
  • Functional properties of carotenoids
  • Applications and stability of carotenoids in food products

3. Tocopherols, tocotrienols and vitamin E

  • Vitamin E is more than α-tocopherol
  • Vitamin E in food is different from vitamin E in most supplements
  • Vitamin E and lipid peroxidation
  • Vitamin E compounds differ in their reactivities towards reactive nitrogen species
  • Vitamin E in animal fat and plant fat, and its health-related significance
  • Dietary factors influencing α- and γ-tocopherol levels
  • Cellular and biochemical differences in vitamin E compounds
  • Vitamin E biodiscrimination
  • Vitamin E metabolism
  • Nutritional genomics and tocopherols

4. Other natural antioxidants – rice bran oil, sesame oil, rosemary extract, flavonoids

  • Rice (Oryza sativa) bran oil
  • Sesame (Sesamum indicum) seed oil
  • Rosemary (Rosmarinus officinalis L.) extract
  • Flavonoids

5. Diacylglycerols

  • Biochemical characteristics of DAG
  • Nutritional functions of DAG as studied in animals
  • Clinical studies
  • Applications of DAG

6. Lipase-catalysed synthesis of modified lipids

  • Lipases
  • Strategies for sTAG synthesis
  • Vegetable oils for the synthesis of sTAG
  • Fish oils for the synthesis of sTAG
  • Microbial and algal fat modification
  • Milk fat modification
  • Methods for sTAG analysis

7. Phytosterols

  • Chemistry of plant sterols
  • Dietary sources of 4-desmethyl sterols
  • Commercial sources of plant sterols
  • Health effects of sterols
  • The development of sterol-enriched foods
  • Commercial applications

8. Omega-3 (n-3) fatty acids

  • Physiological functions of n-3 fatty acids
  • Metabolism of n-3 fatty acids
  • Biological importance of n-3 PUFA in human health
  • Why is there a need for n-3 fatty acids in functional foods?
  • Novel sources of long-chain n-3 PUFA
  • Practical aspects of introducing n-3 fatty acids into foods
  • Products based on n-3 PUFA in the marketplace
  • Bioavailability of n-3 fatty acids from functional foods

9. Oils containing oleic, palmitoleic, γ-linolenic and stearidonic acids

  • High-oleic oils
  • Palmitoleic acid
  • γ-Linolenic acid (GLA)
  • Stearidonic acid

10. Conjugated linoleic acid

  • Potential health benefits
  • CLA availability and functional foods
  • CLA and animal husbandry
  • Commercial synthesis and isomer enrichment
  • Commercial availability and new product development
  • Safety issues


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Lipids for Functional Foods and Nutraceuticals
edited by Frank D. Gunstone
2003 • 322 pages • $229.00 + shipping
Texas residents please add 6.75 % sales tax

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