Glutamine in Clinical Nutrition

This book PDF is perfect for those who love Medical genre, written by Rajkumar Rajendram and published by Springer which was released on 16 December 2014 with total hardcover pages 551. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Glutamine in Clinical Nutrition books below.

Glutamine in Clinical Nutrition
Author : Rajkumar Rajendram
File Size : 49,9 Mb
Publisher : Springer
Language : English
Release Date : 16 December 2014
ISBN : 9781493919321
Pages : 551 pages
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Glutamine in Clinical Nutrition by Rajkumar Rajendram Book PDF Summary

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 Disease presents 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 Disease is essential reading for nutritionists and dietitians, public health scientists, physicians, epidemiologists, policy makers, and health care professionals of various disciplines.

Glutamine in Clinical Nutrition

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 Disease presents the application of current nutritional knowledge by physicians and dietitians and incorporates emerging fields of science and important discoveries. Section 1

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