This book was stimulated by the enthusiasm shown by attendees at the meetings in Saxon River, VT, sponsored by the Federation ofAmerican Societies for Experimental Biology (FASEB), on the subject of the intestinal processing of lipids. When these meetings were first started in 1990, the original organizers, two of whom are editors ofthis volume (CMM and PT), had two major goals. The first was to bring together a diverse group ofinvestiga tors who had the common goal of gaining a better understanding of how the intestine ab sorbs lipids. The second was to stimulate the interest of younger individuals whom we wished to recruit into what we believed was an exciting and fruitful area ofresearch. Since that time, the field has opened up considerably with new questions being asked and new an swers obtained, suggesting that our original goals for the meetings were being met. In the same spirit, it occurred to us that there has not been a recentbook that draws to gethermuch ofthe informationavailableconcerninghow the intestineprocesses lipids. This book is intended to reach investigators with an interest in this area and their pre- and post doctoral students. The chapters are written by individuals who have a long-term interest in the areas about which they write, and many have been speakers at the subsequent FASEB conferences that have followed on the first.

This book provides an authoritative and comprehensive source of information on the biochemical an metabolic aspects of digestion and absorption of different dietary fats and other lipids, with minimal discussion of the physical chemistry of the process, which has been covered in great detail in previous reviews. It is intended for both researchers and practitioners in the biomedical field who require detailed knowledge of the biomedical and metabolic transformations involed in the intestinal digestion and resynthesis of dietary fats and other lipids.

Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se

In this rapidly evolving field of research, an enormous amount of new knowledge of lipoprotein structure, function and metabolism has emerged. The 1985 Nobel Prize-winning pioneering work of Brown and Goldstein on the LDL receptor has had a profound impact on developments in the field. This work is one of the many subjects reviewed in detail in this book. The volume begins with chapters on structure, then proceeds to analysis of lipid and lipoprotein dynamics, metabolism, function, genetics, and molecular biology. Lipoprotein genetics in molecular biology, the role of lipoprotein receptors, and Lp(a) - a topic underrepresented in volumes on lipoproteins, are another three such topics in an impressive volume. This work will mainly be of interest to researchers interested in lipid and lipoprotein structure and metabolism, but will also be of great value to clinical medicine and biology in general.

Provides researchers, medical personnel, nutrition students, and others with an up-to-date view of several aspects of fat digestion and absorption and describes potential and realized applications. Topics addressed include enzymatic aspects of fat digestion in the gastrointestinal tract; the uptake of fat digestion products in the brush border membrane, the intracellular transport, and incorporation of these substances in glycerolipids and chylomicrons, or their portal transport; methods used to evaluate fat absorption; the effects of the triglyceride structure on fat digestion and absorption; an overview of fat absorption and studies related to malabsorption due to pancreatic and bile acid deficiency states; the effects of simulated household heating on fat absorption; and the reduction of fat uptake, either by feeding unabsorbable food fats or by interference with the digestion process of usual food fats by pharmacological means. Annotation copyrighted by Book News, Inc., Portland, OR

Abstract: The current state of knowledge concerning significant aspects of lipid metabolism are presented with respect to (1) general principles governing movement of lipids across biological membranes, (2) absorption of dietary lipids and chylomicron metabolism, (3) synthesis in the liver of lipoproteins of various densities, and (4) release, binding and metabolism of fatty acids both in the liver and in muscle tissue. This technical treatise, designed for investigators and clinicians in the field, contains illustrations, charts, graphs and extensive references.