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.
48 - 56: Commercial Lipid Emulsions and All-in-One Mixtures for Intravenous Infusion - Composition and Physicochemical Properties
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Published:2014
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Subject Area: Emergency Medicine , Further Areas , Nutrition and Dietetics , Oncology , Women's and Children's HealthBook Series: World Review of Nutrition and Dietetics
David F. Driscoll, 2014. "Commercial Lipid Emulsions and All-in-One Mixtures for Intravenous Infusion - Composition and Physicochemical Properties", Intravenous Lipid Emulsions, P.C. Calder, D.L. Waitzberg, B. Koletzko
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