Glutamine In Clinical Nutrition

September 10, 2016|
Glutamine In Clinical Nutrition by Rajkumar Rajendram
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Glutamine is the most abundant amino acid and is a major contributor to whole body nitrogen metabolism and is considered to be "conditionally essential."Glutamine in Health and Diseasepresents the application of current nutritional knowledge by physicians and dietitians and incorporates emerging fields of science and important discoveries. Section 1 covers glutamine structure and function, glutamine synthetase, glutamine binding protein, glutamine transport, glutamine-rich activation domains and transcription, glutamine transaminase and cell biochemistry. Section 2 covers glucose-independent glutamine metabolism, intestinal barrier function, thyroid-stimulating hormone, glutamine resonances, focal ischemia, plasma glutamine, metabolic stress, cancer and absorption. Section 3 covers dipeptide-bound glutamine, DNA protection, oxidative stress, NF-KB, the inflammatory response, the lung, kidney, GI tract and liver, autophagy, ethanol and diabetes. Finally, Section 4 covers the use of glutamine in preoperative states, enteral and parenteral nutrition, pulmonary infections, cancer, hypoxic injury, arginyl-glutamine, paediatrics, pancreatic surgery, the elderly, gastric emptying gastric bypass and use glutamine cocktails. Written by authors of international and national standing, leaders in the field and trendsetters,Glutamine in Health and Diseaseis essential reading for nutritionists and dietitians, public health scientists, physicians, epidemiologists, policy makers, and health care professionals of various disciplines.
Title:Glutamine In Clinical Nutrition
Format:Paperback
Product dimensions:551 pages, 10 X 7.01 X 0 in
Shipping dimensions:551 pages, 10 X 7.01 X 0 in
Published:September 10, 2016
Publisher:Springer Nature
Language:English
Appropriate for ages:All ages
ISBN - 13:9781493946976

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