Polyunsaturated fats attenuate the dietary phytol-induced increase in hepatic fatty acid oxidation in mice

Journal of Nutrition

Volumn 136, Issue 4, 2006, Pages 882-886

  Hashimoto, Toru ^a,b   Shimizu, Naoto ^b   Kimura, Toshinori ^b   Takahashi, Yoko ^a   Ide, Takashi ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b UNIVERSITY OF TSUKUBA   (Japan)

Author keywords

Dietary fat; Fatty acid oxidation; Phytanic acid; Phytol

Indexed keywords

FATTY ACID; FISH OIL; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; PALM OIL; PEROXISOME PROLIFERATOR ACTIVATED RECEPTOR; PHYTANIC ACID; PHYTOL; POLYUNSATURATED FATTY ACID; RETINOID X RECEPTOR; SAFFLOWER OIL; SATURATED FATTY ACID; STEROL CARRIER PROTEIN 2;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; FAT INTAKE; FATTY ACID OXIDATION; LIPID METABOLISM; MALE; MOUSE; NONHUMAN;

ANIMALIA; CARTHAMUS TINCTORIUS;

EID: 33645521010     PISSN: 00223166     EISSN: 15416100     Source Type: Journal    
DOI: 10.1093/jn/136.4.882     Document Type: Article

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