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.

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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