Lipids have been in clinical use as components of intravenous nutrition for over 50 years. Over the last 15 years, new and improved lipids that include olive oil and/or fish oil have replaced the more traditional ones. These new lipids offer the opportunity to deliver high amounts of fatty acids and possess different functional properties: in particular, they can influence inflammatory processes, immune responses and hepatic metabolism. This book brings together articles written by leading international authorities in the area of intravenous lipids. Contributions discuss the latest findings in the field, ranging from pre-clinical research to the most recent clinical trials. Lipid functionality and utility in pediatric, adult surgical and critically ill patients are covered, as is the use of lipids in long-term home parenteral nutrition. Addressing a broad spectrum of topics, this publication provides a wealth of information for basic scientists, clinical researchers and clinical practitioners alike.

• Cover 2
• Front Matter 5
• Contents 7
• List of Contributors 9
• Preface 11
• Introduction to Fatty Acids and Lipids 13
  • Introduction 13
  • Abstract 13
  • Fatty Acids: Structure and Nomenclature 14
  • Fatty Acid Biosynthesis 15
    • Biosynthesis of Saturated Fatty Acids 15
    • Biosynthesis of Monounsaturated Fatty Acids 17
    • Biosynthesis of Polyunsaturated Fatty Acids 18
  • Structure and Synthesis of Complex Lipids 19
    • Structure of Triacylglycerols and Phospholipids 19