Oleic acid content of a meal promotes oleoylethanolamide response and reduces subsequent energy intake in humans-Reference-Cited by-同舟云学术

Oleic acid content of a meal promotes oleoylethanolamide response and reduces subsequent energy intake in humans

Published:2015 Issue:1 Volume:6 Page:203-209
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Mennella Ilario¹²³⁴,Savarese Maria¹²³⁴,Ferracane Rosalia¹²³⁴,Sacchi Raffaele¹²³⁴,Vitaglione Paola¹²³⁴

Affiliation:

1. Department of Agricultural and Food Science

2. University of Naples Federico II

3. Portici (NA)

4. Italy

Abstract

HOSO and VOO induce a postprandial higher response of plasma oleoylethanolamide (OEA) and a concomitant reduction of energy intake at subsequent meals in humans.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2015/FO/C4FO00697F

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1. Isolation and Structure of a Brain Constituent That Binds to the Cannabinoid Receptor

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4. Accumulation of the anandamide precursor and other N-acylethanolamine phospholipids in infant rat models of in vivo necrotic and apoptotic neuronal death

5. N-Acylated glycerophospholipids and their derivatives

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