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Livros sobre o tema "Acides gras 3-hydroxylés (3-AGH)"

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Autor: Grafiati

Publicado: 25 de maio de 2024

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1

Oméga-3: Les meilleures recettes. Laval, Québec: G. Saint-Jean, 2007.

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2

Louise, Rivard. 200 recettes oméga-3. Montréal: Modus Vivendi, 2007.

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3

A, Drevon C., Baksaas I e Krokan Hans, eds. Omega-3 fatty acids: Metabolism and biological effects. Basel: Birkhäuser Verlag, 1993.

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4

Gervais, Gérard. Les oméga-3 pour guérir: Prévention, soulagement, rémission des malaises et maladies de type chronique. Montréal: Guérin, 2004.

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5

1951-, Shahidi Fereidoon, e Finley John W. 1942-, eds. Omega-3 fatty acids: Chemistry, nutrition, and health effects. Washington, D.C: American Chemical Society, 2001.

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6

Canada. Agriculture et agroalimentaire Canada. Enrichir la viande de porc en acides gras oméga-3. [Ottawa]: Agriculture et Agroalimentaire Canada, 2008.

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7

Laurence, Wittner, ed. Les oméga 3 au menu: 150 recettes santé : leurs bienfaits santé, allergies, douleurs articulaires, troubles cardiaques, déprime, perte de poids. Paris: Le Grand livre du mois, 2004.

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8

Les huiles alimentaires: Choisir les meilleures. Paris: Éd. Médicis, 2006.

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9

Allport, Susan. The queen of fats: Why omega-3s were removed from the Western diet and what we can do to replace them. Berkeley: University of California Press, 2006.

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10

Allport, Susan. The queen of fats: Why omega-3s were removed from the Western diet and what we can do to replace them. Berkeley, CA: University of California Press, 2007.

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11

Canada. Agriculture and Agri-Food Canada. Enriching pork with omega-3 fats. [Ottawa]: Agriculture and Agri-Food Canada, 2008.

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12

Michel, Lucas, e Lepage Maryse 1954-, eds. Santé la Gaspésie: Informations sur les bienfaits des acides gras oméga-3 d'origine marine et recettes savoureuses composées de poisson et de fruits de mer. Sainte-Anne-des-Monts]: [Malisan Inc.], 2002.

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13

The omega-3 connection: The groundbreaking omega-3 antidepression diet and brain program. New York: Simon & Schuster, 2001.

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14

Les oméga-3: Une révolution dans le domaine de la santé mentale. Montréal: Du Roseau, 2005.

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15

Lucas, Michel. Santé la Gaspésie: Les oméga-3 d'origine marine et leurs bienfaits sur la santé : plus de 60 recettes savoureuses composées de poisson et de fruits de mer. 2^a ed. [Sainte-Anne-des-Monts]: Malisan Inc., 2003.

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16

Ph, Douste-Blazy, e Vanhoutte Paul M, eds. Fish oil and blood-vessel wall interactions: Proceedings of the International Symposium held in Granada (Spain) February 23-25, 1990. Paris: John Libbey Eurotext, 1991.

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17

M, Vanhoutte Paul, e Douste-Blazy Ph, eds. Fish oil and blood-vessel wall interactions: Proceedings of the international symposium held in Granada (Spain) February 23-25, 1990. Paris: J. Libbey Eurotext, 1991.

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18

La vérité sur les oméga-3. Editions Odile Jacob, 2004.

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19

Drevon, C. A., e I. Baksaas. Omega-3 Fatty Acids: Metabolism and Biological Effects (Advances in Life Sciences). Birkhauser, 1993.

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20

(Editor), Fereidoon Shahidi, e John W. Finley (Editor), eds. Omega-3 Fatty Acids: Chemistry, Nutrition, and Health Effects (Acs Symposium Series). An American Chemical Society Publication, 2001.

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21

(Editor), Artemis P. Simopoulos, e Leslie G. Cleland (Editor), eds. Omega-6/Omega-3 Essential Fatty Acid Ratio: The Scientific Evidence (World Review of Nutrition and Dietetics). S. Karger Publishers (USA), 2003.

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22

Galli, Corraldo. Dietary Omega 3 and Omega 6 Fatty Acids:Biological Effects and Nutritional Essentiality. Springer, 1989.

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23

The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them (California Studies in Food and Culture). University of California Press, 2008.

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24

Allport, Susan. Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them. University of California Press, 2006.

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25

Allport, Susan. Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them. University of California Press, 2006.

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26

Valentine, Raymond C., e David L. Valentine. Human Longevity: Omega-3 Fatty Acids, Bioenergetics, Molecular Biology, and Evolution. Taylor & Francis Group, 2014.

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27

Human Longevity: Omega-3 Fatty Acids, Bioenergetics, Molecular Biology and Evolution. Taylor & Francis Group, 2014.

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28

II, M. Frank Lyons. 42 DAYS TO A NEW LIFE. Xulon Press, 2007.

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29

Valentine, Raymond C., David L. Valentine e R. C. Valentine. Human Longevity. Taylor & Francis Group, 2014.

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30

Fish Oil and Blood-vessel Wall Interactions. John Libbey, 1991.

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31

Ho, Kwok M. Kidney and acid–base physiology in anaesthetic practice. Editado por Jonathan G. Hardman. Oxford University Press, 2017. http://dx.doi.org/10.1093/med/9780199642045.003.0005.

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Resumo:

Anatomically the kidney consists of the cortex, medulla, and renal pelvis. The kidneys have approximately 2 million nephrons and receive 20% of the resting cardiac output making the kidneys the richest blood flow per gram of tissue in the body. A high blood and plasma flow to the kidneys is essential for the generation of a large amount of glomerular filtrate, up to 125 ml min−1, to regulate the fluid and electrolyte balance of the body. The kidneys also have many other important physiological functions, including excretion of metabolic wastes or toxins, regulation of blood volume and pressure, and also production and metabolism of many hormones. Although plasma creatinine concentration has been frequently used to estimate glomerular filtration rate by the Modification of Diet in Renal Disease (MDRD) equation in stable chronic kidney diseases, the MDRD equation has limitations and does not reflect glomerular filtration rate accurately in healthy individuals or patients with acute kidney injury. An optimal acid–base environment is essential for many body functions, including haemoglobin–oxygen dissociation, transcellular shift of electrolytes, membrane excitability, function of many enzymes, and energy production. Based on the concepts of electrochemical neutrality, law of conservation of mass, and law of mass action, according to Stewart’s approach, hydrogen ion concentration is determined by three independent variables: (1) carbon dioxide tension, (2) total concentrations of weak acids such as albumin and phosphate, and (3) strong ion difference, also known as SID. It is important to understand that the main advantage of Stewart over the bicarbonate-centred approach is in the interpretation of metabolic acidosis.

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32

(Editor), Artemis P. Simopoulos, e Jose M. Ordovas (Editor), eds. Nutrigenetics And Nutrigenomics (World Review of Nutrition and Dietetics). S. Karger AG (Switzerland), 2004.

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33

(Editor), Judith J. Wurtman, ed. Nutrition and the Brain. Raven Pr, 1990.

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