Results 81 to 90 of about 328,573 (204)

Body composition, IGF1 status, and physical functionality in nonagenarians: implications for osteosarcopenia [PDF]

, 2018
OBJECTIVES: Body composition alterations occur during aging. The purpose of the present analysis was to explore the functional consequences of the overlap of sarcopenia and osteoporosis, and the potential role of insulin-like growth factor 1 (IGF1) in ...
Cherry, Ke, Jazwinski, Sm, Kim, S, Myers, L, Poggiogalle, E, Ravussin, E., Su, Lj, Welsh, Da   +7 more
core  

Efficacy of exercise counselling as an aid for smoking cessation: a randomized controlled trial. [PDF]

, 2003
To examine whether exercise counselling increases smoking abstinence and reduces tobacco withdrawal and gains in weight and body ...
Adrian Taylor, American College of Sports Medicine, Andrew Steptoe, Andy McEwen, Bassett, Blair, Bock, Bootzin, Borg, Borrelli, Byrne, Coleman, Dale, Doll, Dunn, Dunn, Hajek, Heatherton, Hillsdon, Hughes, Jorenby, Jorenby, Kawachi, Lick, Marcus, Marcus, Marcus, Marcus, Marlatt, Martin, Michael Ussher, Morgan, Pate, Peto, Pomerleau, Robert West, Roubenoff, Royal College of Physicians, Sallis, Shiffman, Silagy, Strath, Thomas, Tonnesen, Ussher, Ussher, West, West, West, West, West, West   +51 more
core   +1 more source

Three-Dimensional-Printed Meat Products with Lycopene-Functionalized Yeast Pickering Emulsions as Fat Replacer

Foods
Due to the health-driven demand for fat replacers in meat products, Lycopene (Lyc)-loaded yeast protein (YP) high internal phase Pickering emulsions (HIPPEs) were explored as fat replacers for 3D-printed meat products.
Zihan Cao, Yu Xing, Shasha Zhou, Feifan Li, Lixin Wang, Juanjuan Zhang, Xiaoxi Yang, Yumiao Lang   +7 more
doaj   +1 more source

Monitoring serum insulin-like growth factor-I (IGF-I), IGF binding protein-3 (IGFBP-3), IGF-I/IGFBP-3 molar ratio and leptin during growth hormone treatment for disordered growth [PDF]

, 2000
OBJECTIVE: Serum IGF-I levels are monitored during GH replacement treatment in adults with GH defi- ciency (GHD) to guide GH dose adjustment and to minimize occurrence of GH-related side-effects.
Clayton, P.E., Gill, M.S., Kibirige, M.S., Patel, L., Price, D.A., Tillman, V., Wales, J.K., Whatmore, A.J.   +7 more
core  

Saturated Fatty Acids and Risk of Coronary Heart Disease: Modulation by Replacement Nutrients [PDF]

, 2010
Despite the well-established observation that substitution of saturated fats for carbohydrates or unsaturated fats increases low-density lipoprotein (LDL) cholesterol in humans and animal models, the relationship of saturated fat intake to risk for ...
Citable Link, Frank B. Hu, Patty W. Siri-tarino, Qi Sun, Ronald M. Krauss   +4 more
core   +4 more sources

Effects of animal fat replacement with almond flour on quality parameters of beef patties. [PDF]

Food Sci Nutr, 2023
Kirkyol M, Akköse A.
europepmc   +1 more source

Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions. [PDF]

NPJ Sci Food, 2023
Kampa J, Bull SP, Signorello A, Frazier RA, Rodriguez-Garcia J.   +4 more
europepmc   +1 more source

Herring Milt Protein Hydrolysate Improves Insulin Resistance in High-Fat-Diet-Induced Obese Male C57BL/6J Mice

Marine Drugs, 2019
Protein consumption influences glucose homeostasis, but the effect depends on the type and origin of proteins ingested. The present study was designed to determine the effect of herring milt protein hydrolysate (HPH) on insulin function and glucose ...
Yanwen Wang, Jacques Gagnon, Sandhya Nair, Shelly Sha   +3 more
doaj   +1 more source

Histopathological correlations and fat replacement imaging patterns in recessive limb-girdle muscular dystrophy type 12. [PDF]

J Cachexia Sarcopenia Muscle, 2023
De Wel B, Huysmans L, Depuydt CE, Goosens V, Peeters R, Santos FP, Thal DR, Dupont P, Maes F, Claeys KG.   +9 more
europepmc   +1 more source

Fat blends on the base of structural triglycerides

Czech Journal of Food Sciences, 2004
Fat blends for manufacture of trans isomer-free emulsified fats are prepared by blending of 20-30% of structured fat with vegetable oil. Structured fats on the base of trisaturated triglycerides are produced by basic or enzymatic catalyzed ...
V. Filip, M. Zárubová, I. Piska, J. Šmidrkal   +3 more
doaj   +1 more source