Scope of the Series

Biochemistry, the study of chemical transformations occurring within living organisms, impacts all of life sciences, from molecular crystallography and genetics, to ecology, medicine and population biology. Biochemistry studies macromolecules proteins, nucleic acids, carbohydrates and lipids –their building blocks, structures, functions and interactions. Much of biochemistry is devoted to enzymes, proteins that catalyze chemical reactions, enzyme structures, mechanisms of action and their roles within cells. Biochemistry also studies small signaling molecules, coenzymes, inhibitors, vitamins and hormones, which play roles in the life process. Biochemical experimentation, besides coopting the methods of classical chemistry, e.g., chromatography, adopted new techniques, e.g., X-ray diffraction, electron microscopy, NMR, radioisotopes, and developed sophisticated microbial genetic tools, e.g., auxotroph mutants and their revertants, fermentation etc. More recently, biochemistry embraced the 'big data' omics systems.

Initial biochemical studies have been exclusively analytic: dissecting, purifying and examining individual components of a biological system; in exemplary words of Efraim Racker, (1913 –1991) "Don't waste clean thinking on dirty enzymes." Today however, biochemistry is becoming more agglomerative and comprehensive, setting out to integrate and describe fully a particular biological system. The 'big data' metabolomics can define the complement of small molecules, e.g., in a soil or biofilm sample; proteomics can distinguish all the proteins comprising e.g., serum; metagenomics can identify all the genes in a complex environment e.g., bovine rumen. This Biochemistry Series will address both the current research on biomolecules, and the emerging trends with great promise.

**Preface III**

Biochemistry of Fatty Acids **1**

**Chapter 1 3**

**Chapter 2 11**

**Chapter 3 31**

**Chapter 4 51**

Benefits of Fatty Acids **71**

**Chapter 5 73**

**Chapter 6 91**

Introductory Chapter: Fatty Acids in Modern Times

*by Michio Hashimoto and Shahdat Hossain*

*by Augusta Caligiani and Veronica Lolli*

*and Maria das Graças Tavares do Carmo*

*and Jeane Laguila Visentainer*

Fatty Acids: From Membrane Ingredients to Signaling Molecules

Fatty Acids, Gut Microbiota, and the Genesis of Obesity

Cyclic Fatty Acids in Food: An Under-Investigated Class of Fatty Acids

*by Patricia de Velasco, Amanda Ferreira, Louise Crovesy, Tarsis Marine* 

Commercial and Therapeutic Potential of Plant-Based Fatty Acids

*Marielba de Los Angeles Rodriguez Salazar, Priscila do Nascimento Bezerra,* 

*by Ana Paula de Souza e Silva, Wanessa Almeida da Costa,*

*Flávia Cristina Seabra Pires, Maria Caroline Rodrigues Ferreira, Eduardo Gama Ortiz Menezes, Glides Rafael Olivo Urbina, Jhonatas Rodrigues Barbosa and Raul Nunes de Carvalho*

Lipids and Fatty Acids in Human Milk: Benefits and Analysis *by Jesui Vergilio Visentainer, Oscar Oliveira Santos, Liane Maldaner, Caroline Zappielo, Vanessa Neia, Lorena Visentainer, Luciana Pelissari, Jessica Pizzo, Adriela Rydlewski, Roberta Silveira, Marilia Galuch* 

**Section 1**

Contents

**Section 2**

*by Viduranga Y. Waisundara*
