نتایج جستجو برای: fat transfer
تعداد نتایج: 409032 فیلتر نتایج به سال:
the hypothesis of this experiment was that the various sources of dietary fat with different dietary ratios of polyunsaturated fatty acids (pufas) to saturated fatty acids (sfas) would alter the reproduction parameters of mature rams. twelve mature rams were randomly allotted to one of four dietary treatments in a completely randomized design. dietary treatments were: 1) ration with 4% soybean ...
Relationships between increased adiposity and fat-soluble vitamin storage and metabolism are poorly understood. To examine these associations, 6% or 21% dietary fat was fed to rats for 11 weeks and tissue vitamin A storage determined. Two levels of supplemental vitamin A were administered. At the end of the tenth week, 3,4-didehydroretinol (DR) was administered orally, and its kinetics were fol...
Microsomal triglyceride transfer protein (MTP) is involved in the assembly and secretion of triglyceride-rich lipoproteins from enterocytes and hepatocytes. JTT-130 is a novel intestine-specific MTP inhibitor, which has been shown to be useful in the prevention and treatment of dyslipidemia, obesity, and diabetes. JTT-130 has also been shown to suppress food intake in a dietary fat-dependent ma...
BACKGROUND Although many factors and molecules that are closely associated with non-alcoholic fatty liver disease (NAFLD)/non-alcoholic steatohepatitis (NASH) have been reported, the role of endothelial nitric oxide synthase (eNOS)-derived nitric oxide (NO) in the pathogenesis of NAFLD/NASH remains unclear. We therefore investigated the role of eNOS-derived NO in NAFLD pathogenesis using system...
Objective: The effects of kiwifruit on the histology and cell size of adipose tissue in hyperlipidemic models have not yet been reported. Therefore, this study aimed to investigate the effect of kiwifruit on the adipose tissue cell size and activity as well as the gene expression of cholesteryl ester transfer protein (CETP) in high-fat diet (HFD...
introduction: thermal properties of food during the frying process and mass transfer mechanisms (water and oil) can help in controlling the quality of the fried product (fiszman et al., 2005). during the frying process, heat was transferred from the oil to the sample surface that it increases the temperature almost to 100 °c, the water evaporates and moved out. the sample surface was covered by...
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