Glutamine in Clinical Nutrition
This text is the first published volume for health professionals and advanced students that examines the biochemistry, clinical nutrition, and therapeutic aspects of glutamine. Drs. Rajendram, Preedy, and Patel are experts in their respective fields and h
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Rajkumar Rajendram Victor R. Preedy Vinood B. Patel Editors
Glutamine in Clinical Nutrition
NUTRITION AND HEALTH Adrianne Bendich, Ph.D., FACN, FASN, SERIES EDITOR
More information about this series at http://www.springer.com/series/7659
Rajkumar Rajendram Victor R. Preedy • Vinood B. Patel Editors
Glutamine in Clinical Nutrition
Editors Rajkumar Rajendram Department of Intensive Care Barnet and Chase Farm Hospitals Royal Free London NHS Foundation Trust London, UK
Victor R. Preedy Department of Nutrition and Dietetics Diabetes and Nutritional Sciences School of Medicine King’s College London London, UK
Vinood B. Patel Department of Biomedical Sciences University of Westminster London, UK
ISBN 978-1-4939-1931-4 ISBN 978-1-4939-1932-1 (eBook) DOI 10.1007/978-1-4939-1932-1 Springer New York Heidelberg Dordrecht London Library of Congress Control Number: 2014957307 © Springer Science+Business Media New York 2015 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. Exempted from this legal reservation are brief excerpts in connection with reviews or scholarly analysis or material supplied specifically for the purpose of being entered and executed on a computer system, for exclusive use by the purchaser of the work. Duplication of this publication or parts thereof is permitted only under the provisions of the Copyright Law of the Publisher’s location, in its current version, and permission for use must always be obtained from Springer. Permissions for use may be obtained through RightsLink at the Copyright Clearance Center. Violations are liable to prosecution under the respective Copyright Law. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. While the advice and information in this book are believed to be true and accurate at the date of publication, neither the authors nor the editors nor the publisher can accept any legal responsibility for any errors or omissions that may be made. The publisher makes no warranty, express or implied, with respect to the material contained herein. Printed on acid-free paper Humana Press is a brand of Springer Springer is part of Springer Science+Business Media (www.springer.com)
Preface
Glutamine was originally considered a nonessential amino acid due the fact that it can be synthesized from glutamate. Glutamine is also the most abundant amino acid and a major contributor to whole body nitrogen metabolism in man. However, over several dec
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