Effect of dietary fat type on β-oxidation of brown adipose tissue and Na+ channel density of brain nerve membrane in rats

Journal of Nutritional Science and Vitaminology

Volumn 42, Issue 2, 1996, Pages 161-166

  Takeuchi, Hiroyuki ^a   Matsuo, Tatsuhiro ^b,c   Tokuyama, Kumpei ^b   Suzuki, Masashige ^b  

^a Kyushu University   (Japan)

^b UNIVERSITY OF TSUKUBA   (Japan)

^c Sanyo Women's College   (Japan)

Author keywords

brain nerve membrane; brown adipose tissue; dietary fat; fatty acids; mitochondria; peroxisome; rats; oxidation

Indexed keywords

SODIUM CHANNEL;

ANIMAL EXPERIMENT; ARTICLE; BRAIN; BROWN ADIPOSE TISSUE; CONTROLLED STUDY; FAT INTAKE; MALE; NERVE CELL MEMBRANE; NONHUMAN; OXIDATION; RAT;

EID: 0029895644     PISSN: 03014800     EISSN: 18817742     Source Type: Journal    
DOI: 10.3177/jnsv.42.161     Document Type: Article

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