Effects of Fatty Acid Quality and Quantity in the Japanese Diet on the Suppression of Lipid Accumulation-Reference-Cited by-同舟云学术

Effects of Fatty Acid Quality and Quantity in the Japanese Diet on the Suppression of Lipid Accumulation

Published:2016 Issue:1 Volume:65 Page:61-73
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Sakamoto Yu¹,Yamamoto Kazushi¹,Hatakeyama Yu¹,Tsuduki Tsuyoshi¹

Affiliation:

1. Laboratory of Food and Biomolecular Science, Graduate School of Agriculture, Tohoku University

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/65/1/65_ess15150/_pdf

Reference23 articles.

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2. 2) Jelinek, D.; Castillo, J. J.; Arora, S. L.; Richardson, L. M.; Garver, W.S. A high-fat diet supplemented with fish oil improves metabolic features associated with type 2 diabetes. Nutr. 29, 1159-1165 (2013).

3. 3) Nakagawa, K; Ninomiya, M; Okubo, T; Aoi, N; Juneja, L. R.; Kim, K; Yamanaka, K; Miyazawa, T. Tea catechin supplementation increases antioxidant capacity and prevents phospholipid hydroperoxidation in plasma of humans. J. Agric. Food Chem. 47, 3967-3973 (1999).

4. 4) Anderson, J. W.; Johnstone, B. M.; Cook-Newell, M. E. Meta-Analysis of the Effects of Soy Protein Intake on Serum Lipids. N. Engl. J. Med. 333, 276-282 (1995).

5. 5) Ministry of Agriculture, Forestry and Fisheries. Food Supply and Demand Table (2014). URL http://www.maff.go.jp/j/tokei/kouhyou/zyukyu/index.html. Accessed 15.03.31.

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