Dietary Sugars: Chemistry, Analysis, Function and Effects (Food and Nutritional Components in Focus, 3) - Hardcover

Hardcover

ISBN 10: 1849733708 ISBN 13: 9781849733700

Verlag: ROYAL SOCIETY OF CHEMISTRY, 2012

Inhaltsangabe

Dietary sugars are known to have medical implications for humans from causing dental caries to obesity. This book aims to put dietary sugars in context and includes the chemistry of several typical subclasses eg glucose, galactose and maltose. Modern techniques of analysis of the dietary sugars are covered in detail including self monitoring and uses of biosensors. The final section of the book details the function and effects of dietary sugars and includes chapters on obesity, intestinal transport, aging, liver function, diet of young children and intolerance and more. Written by an expert team and delivering high quality information, this book provides a fascinating insight into this area of health and nutritional science. It bridges scientific disciplines so that the information is more meaningful and applicable to health in general. Part of a series of books, it is specifically designed for chemists, analytical scientists, forensic scientists, food scientists, dieticians and health care workers, nutritionists, toxicologists and research academics. Due to its interdisciplinary nature it could also be suitable for lecturers and teachers in food and nutritional sciences and as a college or university library reference guide.

Über diesen Titel

Über die Autorinnen und Autoren

Victor Preedy is currently Professor of Nutritional Biochemistry and Director of Genomics Centre, King's College London and Professor of Clinical Biochemistry at King's College Hospital London. After graduating with a BSc degree in Physiology with Pharmacology and Biology, Professor Preedy carried out a period of research on protein metabolism in the Department of Nutrition at the London School of Hygiene and Tropical Medicine. After the successful award of his PhD he studied aspects of cardiac protein metabolism at the National Heart Hospital. After 4 years, he then moved to the MRC Clinical Research Centre in Harrow, which was followed by his appointment as a lecturer to Kings College in 1988. He was promoted to Reader in 1995 and Professor in 2003. Professor Preedy has published over 550 articles, which includes over 160 peer-reviewed manuscripts based on original research and 90 reviews as well as 35 books.

Victor Preedy is currently Professor of Nutritional Biochemistry and Director of Genomics Centre, King's College London and Professor of Clinical Biochemistry at King's College Hospital London. After graduating with a BSc degree in Physiology with Pharmacology and Biology, Professor Preedy carried out a period of research on protein metabolism in the Department of Nutrition at the London School of Hygiene and Tropical Medicine. After the successful award of his PhD he studied aspects of cardiac protein metabolism at the National Heart Hospital. After 4 years, he then moved to the MRC Clinical Research Centre in Harrow, which was followed by his appointment as a lecturer to Kings College in 1988. He was promoted to Reader in 1995 and Professor in 2003. Professor Preedy has published over 550 articles, which includes over 160 peer-reviewed manuscripts based on original research and 90 reviews as well as 35 books.

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Dietary sugars are known to have medical implications for humans from causing dental caries to obesity. This book aims to put dietary sugars in context and includes the chemistry of several typical subclasses eg glucose, galactose and maltose. Modern techniques of analysis of the dietary sugars are covered in detail including self monitoring and uses of biosensors. The final section of the book details the function and effects of dietary sugars and includes chapters on obesity, intestinal transport, aging, liver function, diet of young children and intolerance and more. Written by an expert team and delivering high quality information, this book provides a fascinating insight into this area of health and nutritional science. It will bridge scientific disciplines so that the information is more meaningful and applicable to health in general. Part of a series of books, it is specifically designed for chemists, analytical scientists, forensic scientists, food scientists, dieticians and health care workers, nutritionists, toxicologists and research academics. Due to its interdisciplinary nature it could also be suitable for lecturers and teachers in food and nutritional sciences and as a college or university library reference guide.

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Dietary Sugars

Chemistry, Analysis, Function and Effects

By Victor R. Preedy

The Royal Society of Chemistry

Copyright © 2012 The Royal Society of Chemistry
All rights reserved.

ISBN: 978-1-84973-370-0

Contents

Dietary Sugars in Context, 
Chapter 1 Sugars in Honey Sevgi Kolayli, Laïd Boukraâ, Hüseyin Sahin and Fatiha Abdellah, 3, 
Chapter 2 Sugars and Dental Caries Anna Haukioja and Merja Laine, 16, 
Chapter 3 Whole Body Glucose Metabolism Jørgen Jensen and Jesper Franch, 30, 
Chapter 4 Medical Implications of Dietary Simple Sugars and Complex Carbohydrates, Glycemic Index and Glycemic Load Mary Downes Gastrich and Michelle Wien, 48, 
Chemistry and Biochemistry, 
Chapter 5 Glucose Chemistry Bilal Ahmad Malik and Mohammed Benaissa, 77, 
Chapter 6 Galactose Chemistry Fabio Vieira dos Santos, Vanessa Jaqueline da Silva Vieira dos Santos, Juliana Pereira Lyon and Leonardo Marmo Moreira, 86, 
Chapter 7 Maltose Chemistry and Biochemistry Robert R. Crow, Sanath Kumar and Manuel F. Varela, 101, 
Chapter 8 Fructose Chemistry David J Timson, 115, 
Chapter 9 Sucrose Chemistry Leonardo M. Moreira, Juliana P. Lyon, Patrícia Lima, Vanessa J. S. V. Santos and Fabio V. Santos, 138, 
Chapter 10 Lactose Chemistry Lee D. Hansen and Jennifer B. Nielson, 150, 
Analysis, 
Chapter 11 Characterization of Sugars, Cyclitols and Galactosyl Cyclitols in Seeds by GC Ralph L. Obendorf, Marcin Horbowicz and Leslaw Bernard Lahuta, 167, 
Chapter 12 Dietary Sugars: TLC Screening of Sugars in Urine and Blood Samples José Ramón Alonso-Fernández and Vinood B. Patel, 186, 
Chapter 13 Analysis of Dietary Sugars in Beverages by Gas Chromatography O. Hernández-Hernández, F.J. Moreno and M.L. Sanz, 208, 
Chapter 14 UV Spectrophotometry Method for Dietary Sugars Ana C. A. Veloso, Lígia R. Rodrigues, Luís G. Dias and António M. Peres, 229, 
Chapter 15 Extraction and Quantification of Sugars and Fructans from Vegetable Matter Katherine Cools and Leon A. Terry, 249, 
Chapter 16 Determination of Dietary Sugars by Ion Chromatography and Electrochemical Detection: a Focus on Galactose, Glucose, Fructose and Sucrose Donatella Nardiello, Carmen Palermo, Maurizio Quinto and Diego Centonze, 269, 
Chapter 17 Assay of Glucose Using Near Infrared (NIR) Spectroscopy Mohammed Benaissa, Amneh Mbaideen and Bilal Ahmad Malik, 286, 
Chapter 18 A New Liquid Chromatographic-Mass Spectrometric Method to Assess Glucose Kinetics In Vivo Using 13C6 D-glucose as a Tracer David S. Millington, Haoyue Zhang, Cris A. Slentz and William E. Kraus, 307, 
Chapter 19 Self Monitoring of Blood Glucose (SMBG) Tomomi Fujisawa, 323, 
Chapter 20 The Glucose Oxidase-Peroxidase Assay for Glucose Mary Beth Hall, 340, 
Chapter 21 Glucose Biosensors Azila Abdul-Aziz, 358, 
Chapter 22 Assay Galactose by Biosensors Martin Ming-fat Choi and Han-chih Hencher Lee, 376, 
Chapter 23 Combined Assays for Lactose and Galactose by Enzymatic Reactions Nissim Silanikove and Fira Shapiro, 395, 
Chapter 24 Food Sources and Analytical Approaches for Maltose Determination Elvira M. S. M. Gaspar, João F. Lopes, Daniel Gyam, and Inês S. Nunes, 405, 
Chapter 25 Determination of Maltose in Food Samples by High-temperature Liquid Chromatography Coupled to ICP-AES Amanda Terol, Soledad Prats, Salvador Maestre and José Luis Todolí, 425, 
Chapter 26 Analysis of Maltose and Lactose by U-HPLC-ESI-MS/MS Luca Valgimigli, Simone Gabbanini and Riccardo Matera, 443, 
Chapter 27 Assays of Fructose in Experimental Nutrition Keiichiro Sugimoto, Hiroshi Inui and Toshikazu Yamanouchi, 464, 
Chapter 28 Amperometric Detection for Simultaneous Assays of Glucose and Fructose Mithran Somasundrum and Werasak Surareungchai, 484, 
Chapter 29 Sucrose Determination by Raman Spectroscopy Leonardo M. Moreira, Fabio V. Santos, Juliana P. Lyon, Patrícia Lima, Vanessa J. S. V. Santos, Pedro C. G. de Moraes, José Paulo R. F. Mendonc¸ a, Valmar C. Barbosa, Carlos J. de Lima, Fabrício L. Silveira and Landulfo Silveira Jr., 503, 
Chapter 30 Analysis of Sucrose from Sugar Beet J. Mitchell McGrath and Karen K. Fugate, 526, 
Function and Effects, 
Chapter 31 Lactose in Milk and Dairy Products: A Focus on Biosensors Felipe Conzuelo, A. Julio Reviejo and José M. Pingarrón, 549, 
Chapter 32 Analysis of Human Milk Lactose David S Newburg, Ceng Chen and Gherman Wiederschain, 570, 
Chapter 33 Sweetened Beverages and Added Sugars in Obesity Odilia I. Bermudez, 589, 
Chapter 34 Maternal Glucose and Offspring Child BMI Andrea Deierlein, 605, 
Chapter 35 Dextrose in Total Parenteral Nutrition Karen C. McCowen, 619, 
Chapter 36 The Interstinal Transport of Galactase María Jesús Rodríguez Yoldi, 635, 
Chapter 37 Galactose and Galactose Tracers in Metabolic Studies Ana Francisca Soares and John Griffith Jones, 653, 
Chapter 38 D-Galactose, Dietary Sugars and Modeling Neurological Aging Kodeeswaran Parameshwaran, Michael H. Irwin, Kosta Steliou and Carl A. Pinkert, 668, 
Chapter 39 Maltose Preference: Studies in Outbreed Weanling Rats Yoko Horikawa and Nanaya Tamaki, 686, 
Chapter 40 Maltose and Other Sugars in Beer Ginés Navarro, Nuria Vela and Simón Navarro, 700, 
Chapter 41 Fructose Absorption and Enteric Metabolism Kate Witkowska and Chris Cheeseman, 722, 
Chapter 42 Fructose and the Metabolic Syndrome Ray Zhang and Manal Abdelmalek, 735, 
Chapter 43 Fructose and Nonalcoholic Fatty Liver Disease Flavio Francini, María L Massa and Juan J. Gagliardino, 751, 
Chapter 44 High Sucrose Diet and Antioxidant Defense Kamal A. Amin, G. M. Safwat and Rajaventhan Srirajaskanthan, 770, 
Chapter 45 Sugars in the Diet of Young Children Erkkola Maijaliisa, Ruottinen Soile and Virtanen Suvi M, 789, 
Chapter 46 Lactose: Uses in Industry and Biomedical Importance Lactose a Functional Disaccharide Byong Lee and Andrew Szilagyi, 806, 
Chapter 47 Technology and Biotechnology of Lactose Contained in Raw Food Materials Magdalini Soupioni, Maria Kanellaki and Loulouda A. Bosnea, 821, 
Chapter 48 Lactose Intolerance and the Consumption of Dairy Foods Jeanette N. Keith and Ravi Chhatrala, 842, 
Subject Index, 858, 

CHAPTER 1

Sugars in Honey

SEVGI KOLAYLI, LAÏD BOUKRAA, HÜSEYIN SAHIN AND FATIHA ABDELLAH

1.1 Introduction

Honey is produced by honey bees from the nectar of plants, as well as from dew. For a long period of human history, honey was an important source of carbohydrates and the only widely available sweetener, until the production of industrial sugar began to replace it after 1800. The natural product mainly consists of carbohydrates and a small amount of other compounds such as phenolics, proteins, amino acids, minerals, vitamins, pigments and organic acids (Figure 1.1). Honey has been used in folk medicine since the early ages of human history and in more recent times their role in the treatment of burns, gastrointestinal disorders, asthma, infected wounds and skin ulcers has been reinvestigated. The composition, nutritional value, appearance and sensory properties of honey differ in relation to its botanical origin and the geographical area where bee hives are located.

Sugars are the main constituents of honey containing about 95% of honey dry weight. In general, honey sugars contain 70% monosaccharide and...

Details zur Ausgabe

• Verlag: ROYAL SOCIETY OF CHEMISTRY
• Erscheinungsdatum: 2012
• Sprache: Englisch
• ISBN 10: 1849733708
• ISBN 13: 9781849733700
• Einband: Gebundene Ausgabe
• Anzahl der Seiten: 904
• Kontakt zum Hersteller: preigu GmbH & Co. KG; mail@preigu.de; ; Lengericher Landstr. 19; Osnabrück; Niedersachsen; 49078; Deutschland