Citing growing consumer interest in the nutritional content of foods and supplements, two experts in lipid chemistry describe current trends in the consumption of fats and foods, the biochemical and bioactive properties of fats and oils, the nutraceutical and functional properties of specialty lipids, as well as processing techniques for fats and oils, antioxidants, labeling, and health claims of fats and oils in food, and production trends. They present a comprehensive overview of fats and oils vis-?-vis foods, and their importance. In 14 chapters they cover the nutritional properties of bioactive lipids and their essential role in preventing many diseases. There are many tables and figures, as well as references. Annotation 2014 Book News, Inc., Portland, OR (booknews.com)