脂質栄養と健康

出版社： 建帛社
著者：
発行日： 2005-05-10
分野： 臨床医学：一般  >  栄養/食事/輸血
ISBN： 9784767961088
電子書籍版： 2005-05-10 （初版）
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食品脂質と脂質栄養の基礎と応用の最新知見をまとめ、健康のための脂質栄養について論述。食品脂質と脂質栄養の関係を新しい視点から捉える。
脂質栄養の重要性　食品脂質の酸化安定性　食品脂質の構造と分析　コレステロールの吸収と代謝　脂質の代謝調節と遺伝子発現　食品脂質と疾病　油脂の味覚と嗜好性　食品脂質と体脂肪　他

目次

  • 表紙
  • 序文
  • 目次
  • 第1編 脂質栄養の重要性
  • 第1章 脂質栄養研究の潮流
  • 1. はじめに
  • 2. 脂質所要量
  • (1) 摂取量の問題
  • (2) 質 (バランス) の問題
  • 3. トランス酸問題
  • 4. その他の脂質成分
  • 5. 今後の展望
  • 第2章 脂質栄養の重要性
  • 1. はじめに
  • 2. 脂質の種類
  • 3. 脂肪類とステロール類
  • 4. 動物脂肪
  • 5. 脂質の栄養的機能
  • 第2編 食品脂質の性状と消化・代謝
  • 第3章 食品脂質の酸化安定性
  • 1. 食品脂質の酸化
  • (1) 自動酸化
  • (2) 高温酸化 ―フライ油の劣化―
  • (3) 光増感酸化
  • (4) 酵素による脂質酸化
  • 2. 食用油脂の酸化安定性に関する因子
  • (1) 抗酸化剤
  • (2) 脂質酸化を促進する要因
  • 3. 食品脂質の酸化的劣化の評価および規制
  • (1) 劣化度評価法
  • (2) 酸化安定性評価法
  • (3) 食用油脂の変敗に対する法規制
  • 第4章 食品脂質の構造と分布
  • 1. はじめに
  • 2. 脂質の種類と分布
  • 3. 脂質の構造と分布
  • (1) 脂肪酸の構造と分布
  • (2) 単純脂肪の構造と分布
  • (3) 複合脂質の構造と分布
  • (4) 誘導脂質の構造と分布
  • 4. おわりに
  • 第5章 アシルグリセロールの消化・吸収と体脂肪蓄積抑制作用
  • 1. 序論
  • 2. トリアシルグリセロールの消化と吸収
  • 3. ジアシルグリセロールの消化と吸収
  • 4. ジアシルグリセロールの体脂肪蓄積抑制作用のメカニズム
  • 5. おわりに
  • 第6章 コレステロールの吸収と代謝
  • 1. はじめに
  • 2. Cho吸収の過程と機構
  • (1) 小腸内腔での出来事
  • (2) 小腸細胞によるステロールの取り込みと搬出
  • (3) 細胞内での出来事
  • (4) 吸収率測定法
  • (5) 吸収阻害剤
  • (6) Cho吸収に関わるタンパク質
  • (7) Choの吸収に関わる遺伝因子
  • 3. Choの代謝
  • (1) マウスにおけるChoの代謝経路
  • (2) マウスと他の哺乳動物におけるCho代謝の比較
  • (3) 正常なマウスにおけるChoバランス
  • (4) 細胞内ステロール輸送に欠損があるマウスにおけるChoバランス
  • (5) 血漿リポタンパク質代謝に異常があるマウスにおけるChoバランス
  • (6) 肝臓からの中性と酸性ステロールの排出に変化があるマウスにおけるChoバランス
  • 4. 結論
  • 第7章 脂質の代謝調節と遺伝子発現
  • 1. コレステロール合成経路
  • 2. 転写因子SREBP
  • 3. SREBPによる脂肪酸代謝調節
  • 4. PPARによる脂質代謝調節
  • 5. その他の核内受容体による脂質代謝調節
  • 6. まとめ
  • 第3編 食品脂質と疾病
  • 第8章 食品脂質と糖尿病
  • 1. はじめに
  • 2. 脂質摂取と糖尿病発症の危険因子
  • (1) 2型糖尿病
  • (2) 食生活が2型糖尿病発症に及ぼす影響
  • (3) 糖尿病の発症予防と脂質摂取
  • 3. 脂質摂取が糖尿病発症のリスクとなる機構
  • (1) 脂肪毒性と糖尿病の進展
  • (2) 消化管ホルモン, 特にGIP
  • 4. ガイドラインに見る糖尿病患者に対する脂質管理
  • (1) アメリカ糖尿病学会のガイドライン
  • (2) 日本糖尿病学会のガイドライン
  • 5. 糖尿病患者における血清脂質管理の目標
  • 6. 脂質栄養から見た糖尿病の食事療法
  • (1) 糖尿病の食事療法の原則
  • (2) 脂質代謝・動脈硬化を考慮した糖尿病食事療法
  • 7. まとめ
  • 第9章 中鎖脂肪酸と生活習慣病
  • 1. はじめに
  • 2. 脂肪酸
  • 3. 中鎖脂肪酸を含む食品
  • 4. 脂肪の吸収
  • 5. 母乳と中鎖脂肪酸
  • 6. 中鎖脂肪酸の臨床からの一般応用
  • 7. 体脂肪と中鎖脂肪酸
  • 8. 中鎖脂肪酸の食後中性脂肪増加抑制
  • 9. おわりに
  • 第10章 食品脂質と高脂血症・動脈硬化
  • 1. はじめに
  • 2. 食習慣と動脈硬化性疾患
  • 3. 脂肪酸
  • 4. 食物中のステロール
  • 5. その他の成分
  • 6. まとめ
  • 第11章 食品脂質と感染
  • 1. はじめに
  • 2. 免疫担当細胞の脂質構成脂肪酸組成と食餌性脂質
  • 3. 魚油摂取による感染防御能の低下
  • 4. DHA摂取による感染防御能の低下
  • 5. 魚油摂取とビタミンE欠乏食による感染防御能の向上
  • 第4編 食品脂質とからだの相互反応
  • 第12章 油脂の味覚と嗜好性
  • 1. はじめに
  • 2. 油脂の口腔内受容機構
  • (1) 油脂は味覚か
  • (2) 口腔 ―膵酵素分泌反射で見た脂肪の口腔内受容
  • (3) 脂肪酸による味細胞内カルシウム動員の検出
  • (4) 油脂は鼓索神経応答を惹起しない
  • (5) 舌咽神経に対しては応答が見られた
  • (6) 脂肪の口腔内化学受容
  • (7) 油脂に対する動物の選択と特異性
  • 3. 油脂に対する嗜好性
  • (1) 動物は油脂に執着する
  • (2) 脂肪への執着の成立には内臓からのエネルギー信号が必要
  • 4. おわりに: 脂肪のおいしさとは
  • 第13章 食品油脂と体脂肪
  • 1. はじめに
  • 2. CLAの生理機能
  • (1) CLAの特徴
  • (2) CLAの体脂肪低下作用
  • (3) CLAの血圧上昇抑制作用
  • (4) CLAの生理作用評価における問題点
  • (5) CLAのヒトでの臨床効果
  • 3. CLA以外の共役長鎖脂肪酸の生理機能
  • (1) 共役リノレン酸の生理作用
  • (2) 共役テトラエン酸および共役ペンタエン酸
  • 4. ジアシルグリセロールおよび中長鎖脂肪酸の生理作用
  • (1) 構造脂質とは
  • (2) DAGの体脂肪低下作用
  • (3) 中長鎖脂肪酸の体脂肪低下作用
  • 5. おわりに
  • 第14章 脂肪組織とアディポサイトカイン
  • 1. 食品脂質と脂肪組織・肥満
  • (1) 脂肪細胞とは
  • (2) 脂肪細胞の分化制御
  • (3) 肥満とは
  • (4) 肥満の成因
  • (5) 肥満と遺伝
  • 2. 脂肪組織とからだの相互作用, 疾患との関わり
  • (1) 体脂肪の必要性
  • (2) 肥満と疾患発症
  • (3) メタボリックシンドローム
  • 3. 脂肪組織由来アディポサイトカインの生理・病理
  • (1) レプチン
  • (2) アディポネクチン
  • (3) PAI-1
  • (4) HB-EGF
  • (5) TNFα
  • (6) レジスチン
  • (7) MIP-1
  • (8) MRP-2
  • (9) その他の生理活性因子
  • 第15章 食品脂質と脳機能
  • 1. はじめに
  • 2. 脳の脂質成分
  • 3. 記憶・学習のメカニズムとシナプス機能
  • (1) シナプスの可塑性と長期増強作用
  • (2) シナプスの可塑性と神経細胞膜流動性
  • 4. n-3系多価不飽和脂肪酸と脳機能
  • (1) n-3系多価不飽和脂肪酸の消化吸収と脳内移行
  • (2) DHAとシナプス機能
  • (3) DHA・EPAによる学習機能向上効果
  • (4) DHAによる脳内抗酸化作用とその意義
  • 5. その他の脂質と脳機能
  • (1) グリセロリン脂質
  • (2) アラキドン酸
  • (3) コレステロール
  • 6. ヒトの脳機能とn-3系脂肪酸摂取
  • (1) 脳の発達とDHA
  • (2) 老人性痴呆の予防・改善とDHA・EPA
  • (3) 精神活動とDHA・EPA
  • 7. おわりに
  • 第16章 生体脂質の過酸化と抗酸化
  • 1. はじめに
  • 2. 脂質の過酸化
  • 3. 生体膜脂質の過酸化
  • 4. 過酸化脂質の分析法
  • 5. ヒト血中の過酸化脂質
  • 6. 過酸化脂質と疾病
  • (1) 過酸化脂質と動脈硬化
  • (2) 過酸化脂質と痴呆
  • 7. 脂質過酸化と抗酸化
  • 8. 食品抗酸化成分
  • 9. おわりに
  • 索引
  • 責任編集者 / 著者
  • 奥付

この書籍の参考文献

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本参考文献は電子書籍掲載内容を元にしております。

第1編 脂質栄養の重要性

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第2編 食品脂質の性状と消化・代謝

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第3編 食品脂質と疾病

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