L-Arginine in Clinical Nutrition by Vinood B. Patel, ISBN-13: 978-3319260075

This text presents the application of current nutritional knowledge by physicians and dietitians and incorporates emerging fields of science and important discoveries.  It contains seven major sections. Section 1: Basic Processes at the Cellular Levels, Section 2: Arginine Metabolism and Functions, Section 3: Arginine Status in Cells Related to Organ Damage and Disease, Section 4: Arginine Status and Use in Healthy Individuals, Section 5: Arginine and Diseases of the Gastrointestinal Tract, Section 6: Therapeutic uses of Arginine: Diabetes, Obesity and Cardiovascular Diseases and Section 7: Therapeutic Uses of Arginine: Cancer, Wound Healing and Infectious Disease.

Written by authors of international and national standing, leaders in the field and trendsetters, Arginine in Clinical Nutrition is essential reading for nutritionists and dietitians, public health scientists, doctors, epidemiologists, health care professionals of various disciplines, policy makers and marketing and economic strategists.

Vinood B. Patel, BSc, PhD, FRSC
University of Westminster
Faculty of Science & Technology
Department of Biomedical Sciences
London, United Kingdom

Victor R. Preedy, BSc, PhD, DSc
Professor
King’s College London
Dept Nutrition and Dietetics, Nutritional Sciences Division
School of Biomedical & Health Sciences, Franklin-Wilkins Building
London, United Kingdom

Rajkumar Rajendram, AKC, BSc (Hons), MBBS (Dist), MRCP (UK), FRCA, EDIC, FFICM
Nutritional Sciences Research Division
Faculty of Life Science and Medicine
King’s College London
Franklin-Wilkins Building
London, United Kingdom