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Glutamine in Clinical Nutrition

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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 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.

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Detail Information

Series Title

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Call Number

574.13 GLU

Publisher

: ., 2015

Collation

XXXIV, 551

Language

English

ISBN/ISSN

978-1-4939-1931-4

Classification

574.13

Content Type

text

Media Type

computer

Carrier Type

online resource

Edition

-

Subject(s)

Nutrition

Specific Detail Info

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Statement of Responsibility

Rajkumar Rajendram editor

Other Information

Cataloger

Khusnun

Source

-

Validator

-

Other version/related

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