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Unlabelled: One of the principles of prevention and non-drug treatment of liver diseases, including hepatitis of various etiologies, is the normalization of the diet, including the use of daily diet foods with physiologically active ingredients, in particular betulin, which helps to reduce metabolic and oxidative processes within liver cells. The aim of the work was to evaluate the in vivo effect of triterpene alcohol betulin Roth isolated from the bark of birch Betula pendula Roth. added to fat-containing products (for example, mayonnaise) on the biochemical parameters of blood and the morphological structure of the liver of rats with initiated acute toxic hepatitis.

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Background: Nutritional support for people with cystic fibrosis (PwCF) after the implementation of novel drug therapies is shifting from managing malnutrition through a high-fat, high-calorie diet to managing emerging incidences of obesity in this population. Additionally, dietary recommendations prescribed with elexacaftor/tezacaftor/ivacaftor (ETI) recommend taking this drug with a fat-containing meal, which is variably interpreted by patients. This pilot and feasibility study was conducted to assess dietary fat intake and body composition on ETI plasma concentrations.

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The objective of this omega-3 feeding study was to elucidate the independent effects of α-linolenic acid (ALA) versus eicosapentaenoic (EPA)/docosahexaenoic acid (DHA) on visceral adiposity and inflammatory signaling in diet-induced obese delta-6 desaturase (Fads2) knockout (KO) mice. Male wildtype (WT) and Fads2 KO mice were fed a high-fat diet (45% kcal from fat) containing either lard (no omega-3s), flaxseed (ALA), or menhaden (EPA/DHA) for 21 weeks. Epididymal white adipose tissue (eWAT) was analyzed for changes in tissue weight, adipocyte size, triacylglycerol (TAG) and fatty acid content, and inflammatory markers.

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Multiscale assessment of the effect of a stearic-palmitic sucrose ester on the crystallization of anhydrous milk fat.

Food Res Int

December 2024

Food Structure & Function Research Group, Department Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.

Anhydrous milk fat (AMF) is a flavorful, but particularly complex fat containing a wide variety of fatty acids (FAs) and triglycerides (TGs), resulting in an extended melting range of -40 °C to 40 °C. The functionality of this fat can be steered by the addition of sucrose esters (SEs). In this study, the crystallization behavior of AMF in the presence of a stearic-palmitic SE was assessed.

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Nile tilapia, , (2.00 ± 0.02 g) were reared in 16 70-L tanks (40 individual/tank) and fed diets (approx.

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