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Intravenous Lipid Emulsions

By P.C. Calder (Editor), D.L. Waitzberg (Editor), B. Koletzko (Editor)
eBook
$207.06
By P.C. Calder (Editor), D.L. Waitzberg (Editor), B. Koletzko (Editor)
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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 ...

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Medicine & NursingNursingCritical & Intensive Care Nursing