Nutraceutical and Specialty Lipids and Their Coproducts presents thorough coverage of the chemistry, nutrition, and health aspects of specialty fats and oils.

Features:

• Presents a comprehensive view of the current state of chemistry, nutrition, and health aspects of specialty fats and oils as well as their co-products
• Addresses stability issues and their potential application and delivery in functional foods
• Examines geriatric and other formulations of functional foods
• Discusses novel sources of edible oils with specific characteristics, such as those of fruit seed oils, nut oils, algal oils, and medium-chain fatty acids
• Devotes an entire chapter to centrifugal partition chromatography as a new tool for lipids purification

Contents

1. Nutraceutical and Specialty Lipids
2. Medium-Chain Triacylglycerols
3. Cereal Grain Oils
4. Fruit Seed Oils
5. Minor Specialty Oils
6. Sphingolipids
7. Modification and Purification of Sphingolipids and Gangliosides
8. Hydroxy Fatty Acids
9. Tree Nuts, Oils, and Byproducts: Compositional Characteristics and Nutraceutical Applications
10. Gamma-Linolenic Acid (GLA)
11. Diacylglycerols (DAGs) and their Mode of Action
12. Conjugated Linoleic Acids (CLAs): Food, Nutrition, and Health
13. Occurrence of Conjugated Fatty Acids in Aquatic and Terrestrial Plants and their Physiological Effects
14. Marine Conjugated Polyunsaturated Fatty Acids
15. Marine Oils: Compositional Characteristics and Health Effects
16. Single-Cell Oils as Sources of Nutraceutical and Specialty Lipids: ProcessingTechnologies and Applications
17. Emulsions for the Delivery of Nutraceutical Lipids
18. Lipid Emulsions for Total Parenteral Nutrition (TPN) Use and as Carriers for Lipid-Soluble Drugs
19. Modified Oils
20. Fat Replacers: Mimetics and Substitutes
21. Application of Functional Lipids in Foods
22. Application of Multistep Reactions with Lipases to the Oil and Fat Industry
23. Structure-Related Effects on Absorption and Metabolism of Nutraceutical and Specialty Lipids
24. Lipid Oxidation in Specialty Oils
25. TransFatty Acids in Specialty Lipids
26. Tocopherols and Tocotrienols as Byproducts of Edible Oil Processing; Vitamin E: A New Perspective
27. Plant Sterols and Steryl Esters in Functional Foods and Nutraceuticals
28. Phospholipids/Lecithin: A Class of Nutraceutical Lipids
29. Centrifugal Partition Chromatography (CPC) as a New Tool for Preparative-Scale Purification of Lipid and Related Compounds
30. Oilseed Medicinals: Applications in Drugs and Functional Foods

Index

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