Docosahexaenoic Acid (DHA): Properties, Functions and Health Effects

$95.00

Alfonso Vargas (Editor)

Series: Biochemistry Research Trends
BISAC: SCI007000

Docosahexaenoic acid (DHA) is an essential fatty acid of the omega-3 (n-3) series that has received substantial attention due to its pivotal roles in biological functions including brain and visual development, cognition, inflammatory responses and with decreasing risk or mortality with cardiovascular diseases. This book reviews the properties of DHA, as well as its functions and effects on health. Chapter One reviews the literature on the effects of DHA in bone health with a focus on the growth period. Chapter Two examines recent trends in research leading to the obtaining of bioactive lipids able to deliver DHA with a high bioavailability. Chapter Three discusses DHA’s protective effect on organ function and inflammatory response in burns. Chapter Four considers the effects of dietary DHA on CVD risk factors, and in particular its actions on vascular endothelial cell dysfunction. (Imprint: Nova Biomedical)

 

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Table of Contents

Preface

Chapter 1. Docosahexaenoic Acid (DHA) and Properties, Function and Health Effects: DHA and Growing Bone
Ivy L. Mak and Hope A. Weiler (School of Dietetics and Human Nutrition, Faculty of Agricultural and Environmental Sciences, Macdonald Campus, McGill University, CA, USA)

Chapter 2. Recent Trends in Research on Bioactive Lipids: How to Enhance Dietary DHA Bioavailability in Humans
Miguel Ángel Rincón-Cervera, Rodrigo Valenzuela-Báez and Alfonso Valenzuela-Bonomo (Institute of Nutrition and Food Technology, University of Chile, Santiago, Chile, and others)

Chapter 3. Research of DHA Protective Effect on Organ Function and Inflammatory Response in Burns
Qinglian Xu, Zhengguo Xia, Weichang Kong, Tianyuan Peng, Jie Zhang, Xingzhao Li, Chen Cai, Yizhong Tang, Shuai Wang, Hong Hu, Weiwei Qi, Haobin Pan, and Zhangwei Ge (Department of Burns Surgery, the First Affiliated Hospital of Anhui Medical University, Hefei, Anhui province, China, and others)

Chapter 4. Protective Effects of Docosahexaenoic Acid on Vascular Endothelial Dysfunction and Cardiovascular Disease
Kazuo Yamagata (Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon, University (NUBS), Japan)

Index

 

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