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Meal rich in rapeseed oil increases 24-h fat oxidation more than meal rich in palm oil
The fatty acid composition of the diet has been linked to the prevalence of diabetes and cardiovascular diseases. Compared with monounsaturated fatty acids, saturated fatty acids decrease fat oxidation and diet-induced thermogenesis. A potential limitation of previous studies was the short duration...
Gorde:
| Argitaratua izan da: | PLoS One |
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| Egile Nagusiak: | , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Public Library of Science
2018
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6002048/ https://ncbi.nlm.nih.gov/pubmed/29902225 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0198858 |
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