Increased palmitate intake: higher acylcarnitine concentrations without impaired progression of β-oxidation1[S]

Increased palmitate intake: higher acylcarnitine concentrations without impaired progression of β-oxidation1[S]

Palmitic acid (PA) is associated with higher blood concentrations of medium-chain acylcarnitines (MCACs), and we hypothesized that PA may inhibit progression of FA β-oxidation. Using a cross-over design, 17 adults were fed high PA (HPA) and low PA/high oleic acid (HOA) diets, each for 3 weeks. The [...

Full description

Bibliographic Details
Main Authors: C.Lawrence Kien, Dwight E. Matthews, Matthew E. Poynter, Janice Y. Bunn, Naomi K. Fukagawa, Karen I. Crain, David B. Ebenstein, Emily K. Tarleton, Robert D. Stevens, Timothy R. Koves, Deborah M. Muoio
Format: Article
Language:English
Published: Elsevier 2015-09-01
Series:Journal of Lipid Research
Subjects:
dehydrogenases
diet and dietary lipids
fatty acid
fatty acid/oxidation
inflammation
lipids/oxidation
Online Access:http://www.sciencedirect.com/science/article/pii/S0022227520355097

Internet

http://www.sciencedirect.com/science/article/pii/S0022227520355097

Similar Items