Extra virgin olive oil increases uncoupling protein 1 content in brown adipose tissue and enhances noradrenaline and adrenaline secretions in rats

Journal of Nutritional Biochemistry

Volumn 18, Issue 10, 2007, Pages 685-692

  Oi Kano, Yuriko ^a   Kawada, Teruo ^b   Watanabe, Tatsuo ^c   Koyama, Fumihiro ^d   Watanabe, Kenichi ^d   Senbongi, Reijirou ^e   Iwai, Kazuo ^a  

^a KOBE WOMEN'S UNIVERSITY   (Japan)

^b KYOTO UNIVERSITY   (Japan)

^c UNIVERSITY OF SHIZUOKA   (Japan)

^d J Oil Mills Inc   (Japan)

^e Sugiyama Chemical and Industrial Laboratory   (Japan)

Author keywords

Adrenaline; Extra virgin olive oil; Noradrenaline; Phenols; Uncoupling protein 1

Indexed keywords

ADRENALIN; HYDROXYTYROSOL; NORADRENALIN; OLIVE OIL; TRIACYLGLYCEROL; UNCOUPLING PROTEIN 1;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; BODY WEIGHT; BROWN ADIPOSE TISSUE; CONTROLLED STUDY; DIETARY INTAKE; ENERGY; EPIDIDYMIS FAT; IN VIVO STUDY; LIPID DIET; MALE; NONHUMAN; RAT; THERMOGENESIS; TRIACYLGLYCEROL BLOOD LEVEL; WEIGHT GAIN;

ADIPOSE TISSUE, BROWN; ANIMALS; CORN OIL; DIETARY FATS, UNSATURATED; EPINEPHRINE; ION CHANNELS; MALE; MITOCHONDRIAL PROTEINS; NOREPINEPHRINE; PHENYLETHYL ALCOHOL; PLANT OILS; RATS; RATS, SPRAGUE-DAWLEY;

RATTUS; ZEA MAYS;

EID: 34548559556     PISSN: 09552863     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jnutbio.2006.11.009     Document Type: Article

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