Preface
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Published:15 May 2015
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Betaine: Chemistry, Analysis, Function and Effects, ed. V. R. Preedy, The Royal Society of Chemistry, 2015, pp. P005-P006.
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Recently, there have been major advances in our understanding of the chemistry and function of nutritional components. This has been enhanced by rapid developments in analytical techniques and instrumentation. Chemists, food scientists and nutritionists are, however, separated by divergent skills, and professional disciplines. Hitherto, this transdisciplinary divide has been difficult to bridge.
The series Food and Nutritional Components in Focus aims to cover in a single volume the chemistry, analysis, function and effects of single components in the diet or its food matrix. Its aim is to link scientific disciplines so that information becomes more meaningful and applicable to health in general.
The series Food and Nutritional Components in Focus covers the latest knowledge base and has a structured format with major subsections covering.
Compounds in context
Chemistry
Analysis
Function and Effects
In some books the section on Chemistry is also linked with Biochemistry.
Each chapter has a novel cohort of features namely by containing:
Summary Points
Key Facts (areas of focus explained for the lay person)
Definitions of Words and Terms
The series covers numerous classes of dietary components including, for example, minerals, vitamins, food additives, and so on. The chapters are written by national or international experts, specialists and leaders in the field.
Betaine has the following coverage. Section 1 Betaine in Context has chapters on betaine in general, sugar beet, food plants, synthesis and content. In Section 2 Chemistry and Biochemistry there is coverage of the chemistry of betaine, chemical interactions, folate, biomolecules, uptake, the betaine/GABA transporter, and betaine-homocysteine s-methyltransferase. Section 3 Analysis has chapters on NMR spectroscopy, CE Tandem Mass Spectrometry, hydrophilic interaction liquid chromatography, characterization analysis of seeds and fruits. The final Section 4 Function and Effects has contributions covering metabolic stress, restraint stress, memory impairment, serum betaine, bariatric surgery, folate, pregnancy, alcohol- and nonalcohol-induced liver injury, DNA methylation, age-related inflammation, athletic performance, body composition, osmoprotection, ocular surfaces, choline and cancer.
Betaine is specifically designed for chemists, analytical scientists, forensic scientists, food scientists, dieticians, nutritionists, food scientists and research academics. The series is suitable for lecturers and teachers in food and nutritional sciences. Additionally, and importantly, the series will be a valuable resource for college or university libraries as a reference guide.
Professor Victor R Preedy
King’s College London