B Vitamins and Folate
Royal Society of Chemistry (Verlag)
978-1-84973-369-4 (ISBN)
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B Vitamins and Folate covers thiamine, riboflavin, pantothenic acid, pyridoxine, biotin, cobalamin and folate. The book begins with an overview covering the historical context of B vitamins, disease and fortification effects. Coverage then includes chemistry, biochemistry and metabolism across the vitamins and related compounds; analysis including spectrofluorimetry, isotope dilution mass spectrometry, chromatography; and finishes with the functional effects in humans including in strokes, epilepsy, dementia and kidney disease. Written by an expert team, this book provides a fascinating insight for those with an interest in the health and nutritional sciences.
Victor Preedy is currently Professor of Nutritional Biochemistry and Director of Genomics Centre, King's College London and Professor of Clinical Biochemistry at King's College Hospital London. After graduating with a BSc degree in Physiology with Pharmacology and Biology, Professor Preedy carried out a period of research on protein metabolism in the Department of Nutrition at the London School of Hygiene and Tropical Medicine. After the successful award of his PhD he studied aspects of cardiac protein metabolism at the National Heart Hospital. After 4 years, he then moved to the MRC Clinical Research Centre in Harrow, which was followed by his appointment as a lecturer to Kings College in 1988. He was promoted to Reader in 1995 and Professor in 2003. Professor Preedy has published over 550 articles, which includes over 160 peer-reviewed manuscripts based on original research and 90 reviews as well as 35 books.
B Vitamins in Context;
Chemistry and Biochemistry;
Analysis;
Function and Effects;
Subject Index
| Erscheint lt. Verlag | 23.10.2012 |
|---|---|
| Reihe/Serie | Food and Nutritional Components in Focus ; Volume 4 |
| Verlagsort | Cambridge |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| Naturwissenschaften ► Chemie | |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-84973-369-4 / 1849733694 |
| ISBN-13 | 978-1-84973-369-4 / 9781849733694 |
| Zustand | Neuware |
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