Utilizing small nutrient compounds as enhancers of exercise-induced mitochondrial biogenesis. [PDF]
, 2015 Endurance exercise, when performed regularly as part of a training program, leads to increases in whole-body and skeletal muscle-specific oxidative capacity.
Acheson +134 more
core +5 more sources
Possibilities to develop low-fat products: a review
Acta Universitatis Cibiniensis. Series E: Food Technology, 2016 Research has proved a relationship between high fat consumption and rise in obesity, atherosclerosis, coronary heart diseases and high blood pressure. Therefore is recommended the moderate consumption of fat, such that the total fat does not exceed 30 ...
Tufeanu Roxana, Tiţa Ovidiu
doaj +1 more source
PLoS ONE, 2020 BACKGROUND:Apolipoprotein-AI (apo-AI) is the major apolipoprotein found in high density lipoprotein particles (HDLs). We previously demonstrated that apo-AI injected directly into high-fat diet fed mice improved insulin sensitivity associated with ...
Kristine C McGrath +3 more
doaj +1 more source
3,5 Diiodo-L-Thyronine (T2) Does Not Prevent Hepatic Steatosis or Insulin Resistance in Fat-Fed Sprague Dawley Rats. [PDF]
PLoS ONE, 2015 Thyroid hormone mimetics are alluring potential therapies for diseases like dyslipidemia, nonalcoholic fatty liver disease (NAFLD), and insulin resistance. Though diiodothyronines are thought inactive, pharmacologic treatment with 3,5- Diiodo-L-Thyronine
Daniel F Vatner +5 more
doaj +1 more source
Complex coordination of cell plasticity by a PGC-1α-controlled transcriptional network in skeletal muscle [PDF]
, 2015 Skeletal muscle cells exhibit an enormous plastic capacity in order to adapt to external stimuli. Even though our overall understanding of the molecular mechanisms that underlie phenotypic changes in skeletal muscle cells remains poor, several factors ...
Agrawal +52 more
core +4 more sources
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
Circulating SIRT1 inversely correlates with epicardial fat thickness in patients with obesity [PDF]
, 2016 Background and aim: Obesity is increasing worldwide and is related to undesirable cardiovascular outcomes. Epicardial fat (EF), the heart visceral fat depot, increases with obesity and correlates with cardiovascular risk.
A. Lenzi +9 more
core +1 more source
The role of Micro-RNAs in Hepatocellular Carcinoma: From Molecular Biology to Treatment [PDF]
, 2014 Hepatocellular carcinoma (HCC) is the fifth most common cancer worldwide and the third leading cause of cancer deaths. microRNAs (miRNAs) are evolutionary conserved small non-coding RNA that negatively regulate gene expression and protein translation ...
Bianconi Maristella +7 more
core +1 more source
The parallel lives of polysaccharides in food and pharmaceutical formulations [PDF]
, 2015 The present opinion article discusses how polysaccharide structures can be used in both food and pharmaceutical formulations. We distinguish two regions depending on moisture content where polysaccharides form structures with distinct functional ...
Kontogiorgos, Vassilis +2 more
core +1 more source
Wireless optogenetics protects against obesity via stimulation of non-canonical fat thermogenesis. [PDF]
, 2020 Cold stimuli and the subsequent activation of β-adrenergic receptor (β-AR) potently stimulate adipose tissue thermogenesis and increase whole-body energy expenditure.
Ferro, Marc D +8 more
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