Vitamin D, a new textbook edited by Feldman, Glorieux, and Pike, has enough chicken wire to fence in a farm, but most of it is very interesting. There are about 30 naturally occurring metabolites of vitamin D and more than 800 synthetic analogues designed to treat a variety of diseases, ranging from rickets to cancer.

A slight twist in the molecule, an extra double bond, or an additional carbon atom can change the metabolism, the half-life, the pattern of binding to vitamin D-binding protein, the action of the vitamin D receptor, or perhaps the heterodimer formation and attachment to the vitamin D-response elements on the DNA. These structure-function relations, as well as each step of vitamin D metabolism and action, are clearly detailed in the book.

The chapters are generally well written, beginning with the remarkable history of vitamin D and ending with summaries of preliminary clinical trials of the new vitamin D analogues that have the potential to treat cancer. In between are sections on physiology and clinical disorders related to vitamin D.

Some of the best chapters are those by the editors, including the introduction to the vitamin D receptor by Pike, “Vitamin D Pseudodeficiency” by Glorieux and St.-Arnaud, and “Hereditary 1,25-Dihydroxyvitamin D Resistant Rickets” by Malloy, Pike, and Feldman. Other highlights include the discussion of calcium economy by Heaney, the explanation of dimerization by Freedman and Lemon, the review of vitamin D insufficiency in the elderly by Chapuy and Meunier, the collection of radiographs of patients with rickets by Judith Adams, and the chapter about the role of vitamin D in lymphoproliferative diseases by John Adams.

Publisher: Academic Press; 2 edition (January 6, 2005)

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• Oral Cancer Metastasis – Jeffrey Myers
• Drugs in Use – Linda J. Dodds – 4th Edition

“The Advances in Protein Chemistry series has been a major factor in the education of protein chemists.”
—JOURNAL OF THE AMERICAN CHEMICAL SOCIETY

This volume covers 2 major topics:

Foundations and Membrane Protein Structures.

Publisher: Academic Press; 1 edition (March 7, 2003)

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• Antioxidants in Food: Practical Applications – Jan Pokorny – Nelly Yanishlieva – Michael H. Gordon
• Fresh-cut Fruits and Vegetables: Science, Technology and Market – Olusola Lamikanra
• Vitamin K in Health and Disease – John W. Suttie
• Vitamin E: Food Chemistry, Composition, and Analysis by Junsoo Lee, Ronald R. Eitenmiller, R. Lee Eitenmiller
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Vitamin K: Essential for normal blood coagulation, possible roles in bone, vascular, and tumor metabolism, and a nutrient critical to the health of the newborn infant — these are just some of the many health-promoting aspects of Vitamin K.

Vitamin K in Health and Disease navigates the exciting research venues that have opened in the past few years surrounding this micro nutrient, particularly its role in skeletal and cardiovascular health. It also provides the historical timeline of vitamin K research and discovery that began in the 1930s.

Comprehensive in scope, this book offers complete coverage of the chemistry of Vitamin K; deficiency signs and nutritional assessment; metabolism and biochemistry; and pharmacology. It also presents up-to-date scientific studies on the nutritional, metabolic, and medical aspects along with a review of current dietary requirements and the difficulty involved in establishing an appropriate dietary reference intake for Vitamin K.

Based on John Suttie’s 35 years of experience directing a broad vitamin K research program, this work discusses plasma and non-plasma Vitamin K-dependent proteins. It also includes helpful tables on food sources, population intake of Vitamin K, and the impact of diet on the circulating levels of the vitamin – highlighting the role of vitamin K in health and disease. Vitamin K in Health and Disease provides a foundation for future innovations in research and in determining the best ways to implement current knowledge.

Publisher: CRC Press; 1 edition (April 28, 2009)

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• Handbook of Food Analytical Chemistry, Volumes 1 and 2 by Ronald E. Wrolstad – Eric A. Decker – Steven J. Schwartz – Peter Sporns
• Antioxidants in Food: Practical Applications – Jan Pokorny – Nelly Yanishlieva – Michael H. Gordon
• Fresh-cut Fruits and Vegetables: Science, Technology and Market – Olusola Lamikanra

Wayne State Univ., Detroit, MI. Discusses dietary standards and recommendations; the functions and best food sources of vitamins and minerals.

The impact of vitamins on disease prevention, aging, and weight management; and the role of other nutrients and the basics of a health diet. For consumers.

Publisher: McGraw-Hill; 1 edition (October 1, 1998)

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• Vitamins: Their Role in the Human Body – George F. M. Ball
• Immunology Of Fungal Infections by Gordon D. Brown – Mihai G. Netea
• Practical Handbook of Microbiology by Emanuel Goldman – Lorrence H. Green

Vitamin E: Food Chemistry, Composition, and Analysis provides insight into the vast body of scientific knowledge available on vitamin E related to food science and technology.

Coverage of these topics is intertwined with coverage of the food delivery system, basic nutrition, and food regulations, as well as the functional food and pharmaceutical industries. It details the excellent efforts of scientists worldwide who are unraveling the subtleties of vitamin E biochemistry.

This comprehensive reference explores the chemistry, mechanisms, and properties of vitamin E for improved applications in the pharmaceutical, food, feed, and cosmetic industries, highlighting the impact of vitamin E on consumer health and food quality with more than 80 tables of clearly organized analytical data.

An organized guide to the vitamin E content of various foods, this is the most authoritative source available on the analysis and optimization of vitamin E in consumer products. It includes a large compositional database on tocopherols and tocotrienols in the food supply.

Publisher: CRC Press; 1 edition (May 24, 2004)

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• Handbook of Food Analytical Chemistry, Volumes 1 and 2 by Ronald E. Wrolstad – Eric A. Decker – Steven J. Schwartz – Peter Sporns
• Vitamins: Their Role in the Human Body – George F. M. Ball

Vitamin C is the first book to cover the history, chemistry, biochemistry, and medical importance of vitamin C and is the first to provide an in-depth, interdisciplinary study of this essential and fascinating compound.

The book provides a comprehensive and systematic account of the vitamin C story, fully surveying the history of scurvy and how its cure led to the suggestion, discovery, and isolation of the vitamin, later named L-ascorbic acid.

It describes in detail the vitamin’s structure determination, synthesis and manufacture, and its oxidation products, derivatives and related compounds. Its key biochemical roles are fully categorized and explained, and the medical importance of the vitamin, including the recent use of so-called megadoses, is thoroughly discussed.

Vitamin C will be of interest to a very wide readership and will provide useful background information and inspiration for students at various levels. It will also be relevant to the interested chemist or lay person, as well as those carrying out research in this area.

Publisher: Royal Society of Chemistry; 1 edition (December 31, 1991)

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• Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition by Casimir C. Akoh, David B. Min, David B. Min

When the last edition of this book was published in 2000, the field of proteomics was in its infancy. Now in its adolescence, proteomics is fundamentally transforming biological and medical research. Much of this transformation can be attributed to technological advancements, particularly in mass spectrometry.

As a result of these rapid developments that have led to expanded areas of research and innovative applications, an update to Mass Spectrometry of Proteins and Peptides is not only worthwhile, but arguably mandatory. Spanning fields from microbial forensics and clinical applications to protein structure, dynamics and function, the following chapters written by leading experts serve as a forum for presenting some of the latest revolutionizing methods for mass spectrometry-based characterization of proteins and peptides.

Publisher: Humana Press; 2nd ed. edition (December 18, 2008)

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• Rabies by Alan C. Jackson, William H. Wunner
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• Tietz Textbook of Clinical Chemistry and Molecular Diagnostics – Carl A. Burtis – Edward R. Ashwood – David E. Bruns
• Medical Biochemistry at a Glance – Ben D. Greenstein
• Marks’ Basic Medical Biochemistry: A Clinical Approach – Colleen Smith – Michael Lieberman – Allan Marks

Metabolism and Functions of Bioactive Ether Lipids in the Brain provides readers with a comprehensive description of metabolism of bioactive ether lipids in the brain, activities of enzymes involved in their metabolism, and their involvement in neurological disorders.

This book will be particularly useful to neuroscience graduate students, academics, and researchers. Clinicians will find this book useful for understanding molecular aspects of neurodegeneration in acute neural trauma and neurodegenerative diseases that are mediated by plamalogen-selective phospholipases A₂ and PAF acetyl hydrolases.

This monograph is the first to provide a comprehensive description of not only metabolism and role of plasmalogen and platelet activating factor in brain tissue but also the involvement of these lipids with abnormal signal transduction processes in neurological disorders.

Publisher: Springer; 1 edition (April 2, 2008)

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• Membrane Proteins, Volume 63 – Advances in Protein Chemistry – Douglas C. Rees

The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function.

Part II addresses processing techniques including recovery, refining, converting, and stabilizing, as well as chemical interesterification. The third Part has been renamed and expanded to honor the growing data on oxidation and antioxidants.

Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, and Part V continues with contributions on biotechnology and biochemistry including a chapter on the genetic engineering of crops that produce vegetable oil.

Revised and updated with new information and references throughout the text, this third edition of a bestselling industry standard once again draws on the contributions of leading international experts to establish the latest benchmark in the field and provide the platform from which to further advance lipid science.

Publisher: CRC Press; 3 edition (March 17, 2008)

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Emphasizing effective, state-of-the-art methodology, the Handbook of Food Analytical Chemistry represents the most comprehensive resource of its kind.

Each section includes detailed instructions with annotated advisory comments, critical and troubleshooting notes, key references with annotations, time considerations, and anticipated results.

In addition, useful appendices feature common abbreviations; laboratory stock solutions, equipment, and guidelines; and commonly used techniques, including relevant notes on mass spectrometry. It is an indispensable reference for all scientists, technicians, and students in food science.

Publisher: Wiley-Interscience; 1 edition (December 29, 2004)

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• Vitamins: Their Role in the Human Body – George F. M. Ball