INFORMATION FOR THE SPECIAL ISSUE
Lipids in Aspects of Nutrition, Food Science and Human Health;
Dear Colleagues, Dietary lipids are macronutrients and the primary source of energy for human body. The diversity of lipid molecules as food sources and cellular components is of interest. However, beyond meeting energy requirements, lipids provide a large number of bioactive molecules that modulate lipid quality during the growth, development, maturation and aging process of the individual, thereby affecting long-term health on body weigth, heart, vessels, brain etc. It was also suggested that the relationship between dietary lipids intake and diabetes mellitus, insulin resistance, inflammation including non-alcholic liver disease. Essential lipids are the long-chain polyunsaturated omega-3 and omega-6 fatty acids. On the other hand, the quality of plant and animal based lipids for human nutrition are also important for human healthy life. Therefore, the purpose of this Special Issue is to gather knowledge and advancements including experimental, clinical and translational evaluations of lipids with relevance to the food science, nutrition and human health. For these goals, we accept systemic reviews, original articles, meta-analyses, and trials that add novel knowledge to the theme topic.
Guest Editor: Assoc. Prof. Ayse Günes-Bayir, DVM.
Editor: Assoc. Prof. Huriye Senay Kiziltan, MD.
Upcoming papers for Special issue
Determination and evaluation of olive oils offered for sale in the Istanbul markets according to TS 894 and TS 341
Evaluatıon of physico-chemical properties according to TS 1331 of butters sold ın Istanbul, Turkey
The relationship among lipids and human health
Effects of Brown Adipose Tissue on Human Metabolism and Weight Loss
Effects of Omega-3 Fatty Acids on Cognitive Performance