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Full Ebook of Biochemical Physiological and Molecular Aspects of Human Nutrition 4Th Ed 4Th Edition Martha H Stipanuk Online PDF All Chapter
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Biochemical, Physiological, and
Molecular Aspects of Human
Nutrition
FOURTH EDITION
Cover image
Title page
Copyright
Contributors
Reviewers
Preface
Acknowledgments
UNIT I. Nutrients
Personalized Nutrition
Polysaccharides
Glycerolipids
Sphingolipids
Protein Structure
Classification of Proteins
Digestion of Lipids
Dietary Lipid Sensing and Signaling Functions in the Gut And Brain–Gut Axis
The Oxidative Decarboxylation of Pyruvate, the Citric Acid Cycle, the Electron Transport
Chain, and Oxidative Phosphorylation
Formation of Ketone Bodies from Acetyl-CoA in the Liver as a Fuel for Extrahepatic
Tissues
Synthesis of C20 and C22 Polyunsaturated Fatty Acids from Dietary Precursors
Synthesis of Triacylglycerols
Phospholipids
Ether-Linked Glycerophospholipids
Sphingolipids
Proteolipids
The Role of Apolipoprotein A-I‒Containing Lipoproteins in the Efflux of Cholesterol and its
Delivery to the Liver
Secretion of Cholesterol and Bile Acids in the Bile and their Enterohepatic Reabsorption
and Net Fecal Excretion
Protein Turnover
Protein Degradation
Use of Amino Acids for Synthesis of Nonprotein Nitrogenous Compounds and Sulfur-
Containing Compounds
Energy Expenditure
Roles of White and Brown Adipose Tissues in Energy Storage and Energy Expenditure
Protein Quality: Amino Acid Composition of the Protein and the Digestibility, Absorbability,
and Utilizability of the Amino Acids in the Protein
Typical Intakes of Protein and Amino Acids and Significance of Protein/Energy Ratios
Other Factors for Consideration in Making Recommendations for Amino Acid and Protein
Intake
Metabolic Syndrome
Toxicity
Riboflavin
Thiamin
Absorption Of Folate
Bioavailability of Folate
Excretion
Health Effects
Folate Intake
Choline
Food sources
Bioavailablity of Choline
Metabolism of Choline
Excretion of Choline
Biological Functions
Choline Deficiency
Health Effects
Dietary Recommendations for Choline
Toxicity
Vitamin B12
Food Sources
Vitamin B6
Food Sources
Bioavailablity
Metabolism of Vitamin B6
Distribution
Biological Functions
Vitamin B6 Deficiency
Health Effects
Dietary Recommendations
Vitamin B6 Intake
Toxicity
Pantothenic Acid
Vitamin C Synthesis
Dietary Sources
Supplemental Sources
Intestinal Absorption
Tissue Distribution
Transport of Vitamin C
Dioxygenases
Other Enzymes
Toxicity
Vitamin K Deficiency
Status Indicators
Toxicity of Vitamin E
Toxicity
Endogenous Synthesis
Metabolism of Vitamin D
Toxicity
Food Sources
Bioavailablity
Intestinal Absorption
Excretion
Non-Skeletal Functions
Health Effects
Dietary Recommendations
Dietary Intake
Toxicity
Food Sources
Absorption
Magnesium Deficiency
Magnesium Toxicity
Food Sources
Absorption
Biological Functions
Absorption of Iron
Food Sources
Absorption
Storage
Excretion
Biological Functions
Health Effects
Toxicity
Sources of Iodine
Nonnuclear Pathways
Dietary Intake
Toxicity
Metabolism OF Selenium
Excretion
Biological Functions
Health Effects
Toxicity
Toxicity
Food Sources
Absorption
Metabolism
Biological Functions
Health Effects
Toxicity
Boron
Food Sources
Absorption
Biological Functions
Health Effects
Dietary Considerations
Toxicity
Chromium
Biological Functions
Health Effects
Toxicity
Silicon
Biological Functions
Health Effects
Dietary Considerations
Toxicity
Nickel
Strontium
Vanadium
Other Elements
Index
Common Abbreviations
Copyright
www.elsevier.com/permissions.
Notices
Knowledge and best practice in this field are constantly changing. As
new research and experience broaden our understanding, changes in
research methods, professional practices, or medical treatment may
become necessary.
To the fullest extent of the law, neither the Publisher nor the authors,
contributors, or editors, assume any liability for any injury and/or
damage to persons or property as a matter of products liability,
negligence or otherwise, or from any use or operation of any methods,
products, instructions, or ideas contained in the material herein.
Nutrients
History and Definitions
Martha H. Stipanuk, PhD
Early Observations
Some recorded observations made during the 17th and 18th centuries
hinted at scientific progress to come. For example, during the 1670s
Thomas Sydenham, a British physician, observed that a tonic of iron
filings in wine produced a clinical response in patients with chlorosis, a
condition now recognized as hypochromic or iron-deficiency anemia
(McCollum, 1957). In 1747 James Lind of Scotland, while serving as a
naval surgeon, conducted a clinical trial of various proposed treatments of
sailors who were ill with scurvy. He observed that consumption of citrus
fruits (oranges and lemons), but not other typical foods and medicines,
cured the disease (Carpenter, 1986). Nevertheless, chlorosis and scurvy
were not viewed as nutritional diseases, and the concept that a disease
might be caused by a deficit of a substance that was nutritionally essential
did not exist. Before 1900, toxins, heredity, and infections, but not yet
nutrition, were recognized as causes of disease.