Intravenous Lipid Emulsions

Intravenous Lipid Emulsions
Author: P.C. Calder
Publisher: Karger Medical and Scientific Publishers
Total Pages: 188
Release: 2014-11-26
Genre: Medical
ISBN: 3318027537

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 written by leading international authorities in the area of intravenous lipids. Contributions discuss the latest findings in the field, ranging from pre-clinical research to the most recent clinical trials. Lipid functionality and utility in pediatric, adult surgical and critically ill patients are covered, as is the use of lipids in long-term home parenteral nutrition. Addressing a broad spectrum of topics, this publication provides a wealth of information for basic scientists, clinical researchers and clinical practitioners alike.

Fish and Fish Oil in Health and Disease Prevention

Fish and Fish Oil in Health and Disease Prevention
Author: Susan Raatz
Publisher: Academic Press
Total Pages: 382
Release: 2016-07-21
Genre: Technology & Engineering
ISBN: 0128028459

Fish and Fish Oil in Health and Disease Prevention provides an authoritative review of the role of fish and fish oil intake in the promotion of human health. This up-to-date volume provides a complete examination of intake patterns as well as research evidence of intake in disease prevention and treatment. Readers will gain knowledge ranging from the current state of fish and fish oil intake, their health promoting effects and influences on individual response, how they influence development and health maintenance through the life cycle, and their role in disease prevention and treatment. This book is an invaluable resource for all researchers working to understand the relationship between fish and human health. It is a valuable reference for nutritionists, dietitians, and health care providers. Imparts a valuable understanding of fish intake patterns around the world and the role of fish and fish oil in human health through the lifecycle Offers an understanding of the role of fish and fish oil in disease risk reduction and treatment Presents the current status of fish intake and recommended intake levels for human health Focuses on research on unique fish and oil sources and potential problems with fish availability

Lipid Nanoparticles: Production, Characterization and Stability

Lipid Nanoparticles: Production, Characterization and Stability
Author: Rohan Shah
Publisher: Springer
Total Pages: 105
Release: 2014-08-28
Genre: Medical
ISBN: 3319107119

​What are lipid nanoparticles? How are they structured? How are they formed? What techniques are best to characterize them? How great is their potential as drug delivery systems? These questions and more are answered in this comprehensive and highly readable work on lipid nanoparticles. This work sets out to provide the reader with a clear and understandable understanding of the current practices in formulation, characterization and drug delivery of lipid nanoparticles. A comprehensive description of the current understanding of synthesis, characterization, stability optimization and drug incorporation of solid lipid nanoparticles is provided. Nanoparticles have attracted great interest over the past few decades with almost exponential growth in their research and application. Their small particle size and subsequent high surface area make them ideal in many uses, but particularly as drug carrier systems. Nanoparticles made from lipids are especially attractive because of their enhanced biocompatibility imparted by the lipid. The work provides a detailed description of the types of lipid nanoparticles available (e.g. SLN, NLC, LDC, PLN) and how they range from imperfect crystalline to amorphous in structure. Current thoughts on where drugs are situated (e.g. in the core, or at the interface) and how this can be manipulated are discussed. The many techniques for production, including the author’s own variant of microwave heating, are fully discussed. Techniques for measuring arguably the most important characteristics of particle size and polydispersity are discussed, along with techniques to measure crystallinity, shape and drug capacity. Finally, a full chapter on techniques for measuring stability, both in the absence and presence of drugs, is discussed, along with suggestions on how to optimize that stability. This work appeals to students of colloid science, practitioners of research into drug delivery and academics alike.

Oil-in-Water Nanosized Emulsions for Drug Delivery and Targeting

Oil-in-Water Nanosized Emulsions for Drug Delivery and Targeting
Author: Tamilvanan Shunmugaperumal
Publisher: John Wiley & Sons
Total Pages: 476
Release: 2020-12-22
Genre: Science
ISBN: 1119585228

This book combines emulsion knowledge into a single, comprehensive volume, ideal for professionals and students involved in the areas of pharmaceutical science who are looking to learn about this emergent research concept. Compiles the step-by-step investigations made concerning the potential of nanosized emulsions on both drug delivery and drug targeting areas by different group of scientists in various laboratories across the world Inverts the common nano-emulsions coverage trend of focusing on focused on the particulate system itself, instead exploring the way to turn nanosized emulsions as biomedical tool, as well as, treating the in vitro and in vivo aspects after administration Provides an overview of the current state-of-the art regarding the development of tocol emulsions, emulsion adjuvants in immunization research, oxygen-carrying emulsions (called as fluorocarbon emulsion) and emulsions for delivering drugs to nasal and topical (ocular and transdermal) routes

Designing Functional Foods

Designing Functional Foods
Author: D. Julian McClements
Publisher: Elsevier
Total Pages: 745
Release: 2009-07-30
Genre: Technology & Engineering
ISBN: 1845696603

The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas. Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The implications for the design of functional foods are considered in Part three. Controlling lipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered. With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this area and its present and future applications. Reviews digestion and absorption of food components including oral physiology and gut microbial ecology Evaluates advances in methods to study food sensory perception assessing criteria such as simulation of flavour released from foods Investigates the implications for the design of functional foods including optimising the flavour of low-fat foods and controlling the release of glucose

Nanoemulsions

Nanoemulsions
Author: Seid Mahdi Jafari
Publisher: Academic Press
Total Pages: 665
Release: 2018-02-24
Genre: Technology & Engineering
ISBN: 0128118393

Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource. Summarizes general aspects of food nanoemulsions and their formulation Provides detailed information on the production, application, and characterization of food nanoemulsion Reveals the potential of nanoemulsions, as well as their novel applications in functional foods, nutraceutical products, delivery systems, and cosmetic formulations Explains preparation of nanoemulsions by both low- and high-energy methods