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Energy Expenditure Does not Differ, but Protein Oxidation Rates Appear Lower in Meals Containing Predominantly Meat versus Soy Sources of Protein
BACKGROUND: High protein meals produce 3 relevant effects in weight management: i) higher thermogenic cost, ii) enhanced fat oxidation, and iii) greater satiation. Pork has been reported to be more thermogenic than soy, suggesting meat protein may be superior to plant protein in a high-protein weigh...
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| Argitaratua izan da: | Obes Facts |
|---|---|
| Egile Nagusiak: | , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
S. Karger AG
2010
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6452156/ https://ncbi.nlm.nih.gov/pubmed/20484942 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1159/000290061 |
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