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Mass Spectrometry and Nutrition Research

by Laurent-Bernard Fay

Part of the RSC Food Analysis Monographs Series

Mass Spectrometry and Nutrition Research Synopsis

Mass spectrometry has developed into a platform for the assessment of health, sensory, quality and safety aspects of food. Current nutrition research focuses on unravelling the link between acute or chronic dietary and nutrient intake and the physiological effects at cellular, tissue and whole body level. The bioavailability and bioefficacy of food constituents and dose-effect correlations are key to understanding the impact of food on defined health outcomes. To generate this information, appropriate analytical tools are required to identify and quantify minute amounts of individual compounds in highly complex matrices (such as food or biological fluids) and to monitor molecular changes in the body in a highly specific and sensitive manner. Mass spectrometry has become the method of choice for such work and now has broad applications throughout all areas of nutrition research. This book focuses the contribution of mass spectrometry to the advancement of nutrition research. Aimed at students, teachers and researchers, it provides a link between nutrition and analytical biochemistry. It guides nutritionists to the appropriate techniques for their work and introduces analytical biochemists to new fields of application in nutrition and health. The first part of the book is dedicated to the assessment of macro- and micro-nutrient status with a view to making dietary recommendations for the treatment of diet-related diseases. The second part shows how mass spectrometry has changed nutrition research in fields like energy metabolism, body composition, protein turnover, immune modulation and cardiovascular health.

Book Information

ISBN: 9781849730365
Publication date: 1st December 2010
Author: Laurent-Bernard Fay
Publisher: Royal Society of Chemistry
Format: Hardback
Pagination: 339 pages
Categories: Food & beverage technology, Spectrum analysis, spectrochemistry, mass spectrometry,

About Laurent-Bernard Fay

Dr. Laurent B. Fay is currently the Head of the Nutrition and Health Department at the NestlU Research Center in Switzerland. After a Master in Nutrition in 1981 he completed his PhD in Biochemistry at Dijon University in 1985, and joined NestlU in 1989 after three years in the pharmaceutical industry. Dr. FayAEs current research aims at developing nutritional approaches that promote health and wellness throughout life. His research team focuses on providing practical food and beverage solutions for optimal physical and cognitive performance, growth and development, protection, and weight management. Composed of nutritionists and biologists from diverse fields including microbiology, molecular biology, ...

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