The role of viscosity and fermentability of dietary fibers on satiety- and adiposity-related hormones in rats

Nutrients

Volumn 5, Issue 6, 2013, Pages 2093-2113

  Schroeder, Natalia ^a   Marquart, Len F ^a   Gallaher, Daniel D ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Dietary fiber; Fermentation; Ghrelin; GLP 1; Insulin; Leptin; PYY; Satiety; Viscosity

Indexed keywords

GHRELIN; GLUCAGON LIKE PEPTIDE 1; INSULIN; LEPTIN; PEPTIDE YY;

ANIMAL CELL; ANIMAL EXPERIMENT; ARTICLE; BODY WEIGHT; CONTROLLED STUDY; DIETARY FIBER; FERMENTATION; FOOD INTAKE; HORMONE BLOOD LEVEL; HORMONE RESPONSE; INSULIN BLOOD LEVEL; LARGE INTESTINE; MALE; NONHUMAN; OBESITY; ORGAN WEIGHT; RAT; SATIETY; SMALL INTESTINE; TISSUE LEVEL; VISCOSITY; WEIGHT CONTROL; WEIGHT GAIN;

ANIMALIA; RATTUS;

EID: 84878990569     PISSN: 20726643     EISSN: None     Source Type: Journal    
DOI: 10.3390/nu5062093     Document Type: Article

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