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Oily Press Lipid Library Series
In Bioactive lipids, Anna Nicolaou and George Kokotos have brought together an international team of authors to discuss the nomenclature, structures, biochemistry, pharmacology and recent developments in the main classes of bioactive lipids. These lipids are essential components of the cell membrane and play many dynamic roles in mediating and controlling a wide array of cellular activities including membrane structure and organization, metabolic and gene regulation, protein structure and function, energy production, and signalling pathways.
The lipid interests of scientists in the pharmaceutical and food industries are converging as the broader significance of bioactive lipids is increasingly recognized. Lipids and lipid-metabolizing enzymes are targeted for the development of new drugs. Meanwhile, functional foods, nutraceuticals and supplements already have lipids as major active ingredients. The food industry will progress from simply using lipids as ingredients, to the formulation of products that influence the synthesis, metabolism and effects of bioactive lipids in the body. These advances in applied lipid biochemistry will build on the fundamental research of lipid scientists in universities worldwide, such as those scientists contributing to Bioactive lipids.
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What Reviewers Are Saying
...this is an excellent book that deserves to sell well. It should be on the desk of everyone with any interest in lipids., Lipid Technology
Overall, the book represents a much-needed reference for those of us who are actively engaged in researching the generation of bioactive lipids in health and disease. The information collates much of what is known about this class of molecules in a straightforward and easy-to-follow manner and the book will be a very useful addition to the library of lipid researchers., The Biochemist
An impressive international team of authors address the various aspects - nomenclature and structure, biochemistry, pharmacology and recent developments - in the main classes of lipids., Oils and Fats International