Advances in lipid research. Volume 7 /

Advances in Lipid Research.

Bibliographic Details
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Paoletti, Rodolfo (Editor), Kritchevsky, David, 1920-2006 (Editor)
Format:	eBook
Language:	English
Language Notes:	English.
Published:	New York : Academic Press, [1969]
Series:	Advances in Lipid Research.
Subjects:	Lipids. Research. Lipids Research Lipides. Recherche. lipid. research (function) SCIENCE > Life Sciences > Biochemistry. Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Front Cover; Advances in Lipid Research; Copyright Page; LIST OF CONTRIBUTORS; PREFACE; Table of Contents; CONTENTS OF PREVIOUS VOLUMES; Chapter 1. Lipid Histochemistry; I. Introduction; II. Histophysical Aspects; III. Histochemical Aspects; IV. Biological and Pathological Applications; V. General Conclusions; VI. Technical Appendix; ACKNOWLEDGMENTS; References; Chapter 2. Control of Plasma and Liver Triglyceride Kinetics by Carbohydrate Metabolism and Insulin; I. Introduction; II. General Outline of Triglyceride Fluxes and Their Control; III. Insulin Actions on Triglyceride Metabolism.
IV. Triglyceride Metabolism in DiabetesV. Influence of Exogenous Carbohydrates on Triglyceride Metabolism; VI. The Metabolic Error of Endogenous (""Carbohydrate-Induced"") Hyperglyceridemia; ACKNOWLEDGMENTS; References; Chapter 3. Lipid Metabolism in Tissue Culture Cells; I. Introduction; II. Fatty Acids, Triglycerides, and Phospholipids; III. Cholesterol; IV. General Considerations of Lipid Metabolism in Tissue Culture Cells; References; Chapter 4. Carcinogenic Effects of Steroids; I. Introduction; II. Cholesterol and Derivatives; III. Neoplasms Induced by Steroid Hormones.
IV. Theoretical ConsiderationsV. The Human Scene; VI. Discussion; VII. Summary; ACKNOWLEDGMENTS; References; Chapter 5. The Chemical and Biological Properties of Heated and Oxidized Fats; I. Introduction; II. Auto-oxidation; III. Thermal Reactions in the Absence of Air; IV. Oxidation at High Temperatures; V. Commercial Processing Conditions; VI. Frying; VII. Carcinogenicíty Studies; VIII. Metabolic Effects of Heated and Oxidized Fats; IX. Interaction of Heated Fats with Other Dietary Components; X. Analytical Methods; XI. Summary; ACKNOWLEDGMENTS; References; AUTHOR INDEX; SUBJECT INDEX.