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Dietary rapeseed/canola‐oil supplementation reduces serum lipids and liver enzymes and alters postprandial inflammatory responses in adipose tissue compared to olive‐oil supplementation in obese men
Authors:Michael Kruse  Christian von Loeffelholz  Daniela Hoffmann  Antje Pohlmann  Anne‐Cathrin Seltmann  Martin Osterhoff  Silke Hornemann  Olga Pivovarova  Sascha Rohn  Gerhard Jahreis  Andreas F H Pfeiffer
Affiliation:1. Department of Clinical Nutrition, German Institute of Human Nutrition Potsdam‐Rehbruecke, Nuthetal, Germany;2. Department of Endocrinology, Diabetes and Nutrition, Charité University Medicine Berlin, Berlin, Germany;3. Center for Sepsis Control and Care (CSCC), Integrated Research and Treatment Center, Jena University Hospital, Jena, Germany;4. Department of Anesthesiology and Intensive Care, Jena University Hospital, Jena, Germany;5. Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Hamburg, Germany;6. Department of Nutritional Physiology, Institute of Nutrition, Friedrich Schiller University of Jena, Jena, Germany
Abstract:
Keywords:Inflammation  Obesity  Olive oil  Rapeseed oil  Serum lipids
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