L-Arginine in Clinical Nutrition

This text presents the application of current nutritional knowledge by physicians and dietitians and incorporates emerging fields of science and important discoveries. Volume 1 contains three sections. Section [1] covers the chemistry of arginine, arginine biosynthesis, uptake by cells, arginine methylation, interactions with membranes, arginine-rich peptides, cell signalling and nitric oxide synthase. Section [2] covers arginine as a nitric oxide precursor, human endothelial cells, macrophages, neonatal metabolism, TNFalpha production, the L-arginine/ dimethylarginine (ADMA) ratio, oxidative stress and endocrinology. Section [3] covers arginine deficiency, DNA-arginine adducts, harmful effects of enteral arginine in the post ischemic gut, the peroxisome proliferator-activated receptor, arginine-depleting therapy in cancer, arginine and asymmetric dimethylarginine, infection and disease, depression, bioavailability, cardiovascular mortality and trauma. Written by authors of international and national standing, leaders in the field and trendsetters, Arginine in Health and Disease, Volume 1 is essential reading for nutritionists and dietitians, public health scientists, doctors, epidemiologists, health care professionals of various disciplines, policy makers and marketing and economic strategists. Arginine in Health and Disease, Volume 2 focuses on the protective role of Arginine in nutritional support.