Effects of various food ingredients on gall bladder emptying

European Journal of Clinical Nutrition

Volumn 67, Issue 11, 2013, Pages 1182-1187

  Marciani, L ^a   Cox, E F ^b   Hoad, C L ^b   Totman, J J ^b   Costigan, C ^b   Singh, G ^a   Shepherd, V ^a   Chalkley, L ^c   Robinson, M ^c   Ison, R ^c   Gowland, P A ^b   Spiller, R C ^a,d  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^c JOHNSON AND JOHNSON   (United States)

^d NOTTINGHAM UNIVERSITY HOSPITALS NHS TRUST   (United Kingdom)

Author keywords

CCK; Ejection fraction; Fat; Gall bladder; MRI

Indexed keywords

CHOLECYSTOKININ; CURCUMIN; PROTEINASE INHIBITOR;

ADULT; ARTICLE; COFFEE; CONTROLLED STUDY; DIGESTIVE FUNCTION; EXPLORATORY RESEARCH; FEMALE; FOOD ANALYSIS; FOOD COMPOSITION; GALLBLADDER; HUMAN; HUMAN EXPERIMENT; MALE; MILK; NON INVASIVE MEASUREMENT; NORMAL HUMAN; NUCLEAR MAGNETIC RESONANCE IMAGING; ORGAN SIZE; POTATO; RANDOMIZATION; TEA;

SOLANUM TUBEROSUM;

ADOLESCENT; ADULT; CHOLECYSTOKININ; DIET; DIETARY FATS; FEMALE; FOOD; GALLBLADDER; GALLBLADDER EMPTYING; HUMANS; MALE; POSTPRANDIAL PERIOD; SINGLE-BLIND METHOD; YOUNG ADULT;

EID: 84887403262     PISSN: 09543007     EISSN: 14765640     Source Type: Journal    
DOI: 10.1038/ejcn.2013.168     Document Type: Article

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