Results 21 to 30 of about 1,558,656 (326)
Dietary fats suppress the peritoneal seeding of colorectal cancer cells through the TLR4/Cxcl10 axis in adipose tissue macrophages [PDF]
Signal Transduction and Targeted Therapy, 2020 Hongming Miao
exaly +2 more sources
The source of the fat significantly affects the results of high-fat diet intervention
Scientific Reports, 2022 High-fat diet (HFD) is widely used in animal models of many diseases, it helps to understand the pathogenic mechanism of related diseases. Several dietary fats were commonly used in HFD, such as corn oil, peanut oil, soybean oil, sunflower oil, and lard.
Jiaxing An +8 more
doaj +1 more source
Dietary Fats and Thrombosis [PDF]
Nature, 1960 IN order to study the influence of the fat content of food on the occurrence of thrombosis in the arterial and venous system, a group of 133 hospital patients aged 65–90 years were treated with a diet in which butterfat, margarine and lard were replaced by vegetable oils (unhydrogenated corn oil and soybean oil).
P F, HANSEN, , GEILLT, E, LUND
openaire +2 more sources
Hydrated lime matrix decreases ruminal biohydrogenation of flaxseed fatty acids [PDF]
, 2013 Omega-3 fatty acids are essential nutrients for humans, but dietary intake of these nutrients by many Americans is inadequate due to low consumption of omega-3-rich foods such as fish, walnuts, and flaxseed.
Alvarado, C.A. +7 more
core +3 more sources
Indian Journal of Urology, 2005 Objective:0 To evaluate the relationship between dietary fat intake and degree of lipid excretion in the urine of patients with chyluria. Patients and methods:0 This study was performed in two phases.
L K Singh +3 more
doaj +1 more source
Diet and Asthma: A Narrative Review
Applied Sciences, 2023 Asthma is a chronic respiratory disease that impacts millions of people worldwide. Recent studies suggest that diet may play a role in asthma pathophysiology.
Mónica Rodrigues +9 more
doaj +1 more source
Is fat the sixth taste primary? Evidence and implications [PDF]
, 2015 Explores our tongue\u27s ability to detect fat as a distinct taste similar to our ability to sense sweet, sour, bitter, acid and savory. Abstract Taste is the chemical sense responsible for the detection of non-volatile chemicals in potential foods. For
Andrew Costanzo, Russell Keast
core +1 more source
Pre-exercise meal on oxidation of energy substrates during maximal exercise test in non-trained individuals [PDF]
Archives of Endocrinology and Metabolism, 2023 Objective: This study aimed to compare the influence of a high carbohydrate meal versus high-fat meal on the oxidation of substrates during an exercise incremental test.
Lucas Ribeiro da Silva +4 more
doaj +1 more source
Australian and New Zealand Journal of Public Health, 2013 Objective: To estimate the potential impact on cardiovascular health of modifying dietary intake of saturated fat across the New Zealand population, and whether this would be appropriate and feasible.
Rachel H. Foster, Nick Wilson
doaj +1 more source
Processed foods and the nutrition transition: evidence from Asia [PDF]
, 2014 This paper elucidates the role of processed foods and beverages in the ‘nutrition transition’ underway in Asia. Processed foods tend to be high in nutrients associated with obesity and diet-related non-communicable diseases: refined sugar, salt ...
Baker, Phillip, Friel, Sharon
core +1 more source