[PDF.59xd] Intravenous Lipid Emulsions (World Review of Nutrition and Dietetics, Vol. 112)

Intravenous Lipid Emulsions (World Review of Nutrition and Dietetics, Vol. 112)

[PDF.te55] Intravenous Lipid Emulsions (World Review of Nutrition and Dietetics, Vol. 112)

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 | #5732197 in Books |  2014-11-26 | Original language:English |  10.25 x7.75 x.50l,.0 | File type: PDF | 176 pages

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Lipids have been in clinical use as components of intravenous nutrition for over 50 years. Over the last 15 years, new and improved lipids that include olive oil and/or fish oil have replaced the more traditional ones. These new lipids offer the opportunity to deliver high amounts of fatty acids and possess different functional properties: in particular, they can influence inflammatory processes, immune responses and hepatic metabolism. This book brings together articles...

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