Pork liver is a by-product generated daily in large quantities due to the high number of pigs slaughtered and its relatively high weight in relation to the carcass weight. However, it is not widely accepted by consumers for direct consumption due to its organoleptic properties. The present work aims to provide information of interest that may be useful for obtaining protein extracts from pork liver with potential as techno-functional ingredients. Specifically, the obtained results indicate that pork liver has a high protein content, with collagen representing only a small protein fraction and being poor in non-protein nitrogenous compounds. In addition, from the solubility profile obtained in the pH range from 4.8 to 8.5, high extraction yields can be expected at alkaline pH. However, and despite the high microbiological quality of pork livers properly collected and processed, their pH, water content and nutritional richness make them highly susceptible to microbiological spoilage.
{"title":"Microbiological Quality and Physicochemical Characteristics of Pork Livers Supplied by an Industrial Slaughterhouse","authors":"Narcís Feliu-Alsina, E. Saguer","doi":"10.31883/pjfns/162874","DOIUrl":"https://doi.org/10.31883/pjfns/162874","url":null,"abstract":"Pork liver is a by-product generated daily in large quantities due to the high number of pigs slaughtered and its relatively high weight in relation to the carcass weight. However, it is not widely accepted by consumers for direct consumption due to its organoleptic properties. The present work aims to provide information of interest that may be useful for obtaining protein extracts from pork liver with potential as techno-functional ingredients. Specifically, the obtained results indicate that pork liver has a high protein content, with collagen representing only a small protein fraction and being poor in non-protein nitrogenous compounds. In addition, from the solubility profile obtained in the pH range from 4.8 to 8.5, high extraction yields can be expected at alkaline pH. However, and despite the high microbiological quality of pork livers properly collected and processed, their pH, water content and nutritional richness make them highly susceptible to microbiological spoilage.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42073823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
E. Aslan, G. Sadi, Hilal Guzel, Ç. Karaca, O. Korkmaz, M. Pektas, M. Çeleğen, T. Aladağ, S. Oncu, M. Pektaş
Consumption of high-fructose corn syrup (HFCS) in the diet is a causal factor in the development of abdominal obesity; however, the molecular mechanism behind this association is still up for debate. This study evaluated the metabolic disturbances that are caused by HFCS on adipose tissue as well as the possibility of kefir as a therapy to prevent these metabolic disturbances. Male Wistar rats were divided into four groups: control, kefir, HFCS, and HFCS+kefir. HFCS (20%, w/v ) was given in drinking water and kefir (1 mL/100 g body weight) by gastric gavage daily for 8 weeks. Levels of insulin signaling, inflammation, and apoptosis-associated proteins of adipose tissues were determined with Western blot and immunohistochemical techniques. Gene expressions were evaluated with semi-quantitative real-time polymerase chain reaction (qRT-PCR). The indirect terminal deoxynucleotidyl transferase dUTP nick-end labeling (TUNEL) method was used to assess changes in apoptotic cells, and hematoxylin/eosin staining to determine adipocyte number and diameter. Accordingly, HFCS boosted protein kinase B (Akt) and p-Akt while reducing nuclear factor κB (NF-κB), and tumor necrosis factor alpha (TNFα) levels and kefir treatment restored Akt induction in HFCS-treated rats despite raising NF-κB, and TNFα. Increased expression of Akt and B-cell lymphoma-2 gene ( Bcl2 ) was contrasted with decreased expression of Nfkb, Tnfa, tumor protein 53 gene ( p53 ), and caspase-8 gene ( Casp8 ). Furthermore, while there was a marked reduction in TUNEL-positive cells in the HFCS group, the number of such cells was greater in the HFCS+kefir group. These results show that HFCS intake suppresses apoptosis in adipose tissues, which may be responsible for tissue development and abdominal obesity and may be reversed with kefir administration due to the activation of apoptosis-associated genes and proteins.
{"title":"Kefir Prevents Adipose Tissue Growth Through the Induction of Apoptotic Elements in High-Fructose Corn Syrup-Fed Rats","authors":"E. Aslan, G. Sadi, Hilal Guzel, Ç. Karaca, O. Korkmaz, M. Pektas, M. Çeleğen, T. Aladağ, S. Oncu, M. Pektaş","doi":"10.31883/pjfns/162710","DOIUrl":"https://doi.org/10.31883/pjfns/162710","url":null,"abstract":"Consumption of high-fructose corn syrup (HFCS) in the diet is a causal factor in the development of abdominal obesity; however, the molecular mechanism behind this association is still up for debate. This study evaluated the metabolic disturbances that are caused by HFCS on adipose tissue as well as the possibility of kefir as a therapy to prevent these metabolic disturbances. Male Wistar rats were divided into four groups: control, kefir, HFCS, and HFCS+kefir. HFCS (20%, w/v ) was given in drinking water and kefir (1 mL/100 g body weight) by gastric gavage daily for 8 weeks. Levels of insulin signaling, inflammation, and apoptosis-associated proteins of adipose tissues were determined with Western blot and immunohistochemical techniques. Gene expressions were evaluated with semi-quantitative real-time polymerase chain reaction (qRT-PCR). The indirect terminal deoxynucleotidyl transferase dUTP nick-end labeling (TUNEL) method was used to assess changes in apoptotic cells, and hematoxylin/eosin staining to determine adipocyte number and diameter. Accordingly, HFCS boosted protein kinase B (Akt) and p-Akt while reducing nuclear factor κB (NF-κB), and tumor necrosis factor alpha (TNFα) levels and kefir treatment restored Akt induction in HFCS-treated rats despite raising NF-κB, and TNFα. Increased expression of Akt and B-cell lymphoma-2 gene ( Bcl2 ) was contrasted with decreased expression of Nfkb, Tnfa, tumor protein 53 gene ( p53 ), and caspase-8 gene ( Casp8 ). Furthermore, while there was a marked reduction in TUNEL-positive cells in the HFCS group, the number of such cells was greater in the HFCS+kefir group. These results show that HFCS intake suppresses apoptosis in adipose tissues, which may be responsible for tissue development and abdominal obesity and may be reversed with kefir administration due to the activation of apoptosis-associated genes and proteins.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45040492","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-27DOI: 10.11648/j.jfns.20231102.14
Geleta Dereje
{"title":"Association of Women Leading Land Use with Energy and Nutrient Intakes Among Children Aged 6 to 59 Months in Oromia, Ethiopia","authors":"Geleta Dereje","doi":"10.11648/j.jfns.20231102.14","DOIUrl":"https://doi.org/10.11648/j.jfns.20231102.14","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"55 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86699467","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-27DOI: 10.11648/j.jfns.20231102.13
Dembélé Syndoux, Koffi N’dri Emmanuel, F. Ibrahim, Anin Atchibri Anin Louise
{"title":"Assessment of the Anti-hypertensive and Hyperhomocysteinemic Activity of Aqueous Extracts of Tomato (<i>Lycopersicon esculentum MILL</i>) Grown in Ivory Coast","authors":"Dembélé Syndoux, Koffi N’dri Emmanuel, F. Ibrahim, Anin Atchibri Anin Louise","doi":"10.11648/j.jfns.20231102.13","DOIUrl":"https://doi.org/10.11648/j.jfns.20231102.13","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"10 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76398483","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
T. Daszkiewicz, M. Florek, Monika Wodzak, D. Kubiak, Ewa Burczyk
The aim of this study was to compare the quality of selected meat products, i.e . frankfurters, Polish kabanos sausages, and salami, with their plant-based (vegetarian) analogs. Five items from five different product batches were analyzed in each examined product category. The analyzed items were vacuum-packaged in bags to standardize the parameters of the compared products, and their quality was evaluated before the use-by date declared by the manufacturer. Meat products had higher dry matter and lipid contents. Salami contained more protein, whereas frankfurters and kabanos sausages contained less protein than their respective analogs. Moreover, traditional kabanos sausages had a higher pH than their vegetarian alternatives. Indicators of the nutritional value of lipids and pH of vegetarian frankfurters and salami were higher than those of their meat counterparts. In turn, lipids of vegetarian kabanos sausages had lower ratios of unsaturated to saturated fatty acids, monounsaturated to saturated fatty acids and hypocholesterolemic to hypercholesterolemic fatty acids than traditional kabanos sausages. Among the color parameters, redness ( a *), yellowness ( b *) and chroma ( C *) of plant-based meat analogs were higher compared to those of meat products. These results indicate that the names of plant-based analogs, which make a direct reference to the corresponding traditional meat products, can be misleading for consumers who expect products with similar quality attributes.
{"title":"Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs","authors":"T. Daszkiewicz, M. Florek, Monika Wodzak, D. Kubiak, Ewa Burczyk","doi":"10.31883/pjfns/162504","DOIUrl":"https://doi.org/10.31883/pjfns/162504","url":null,"abstract":"The aim of this study was to compare the quality of selected meat products, i.e . frankfurters, Polish kabanos sausages, and salami, with their plant-based (vegetarian) analogs. Five items from five different product batches were analyzed in each examined product category. The analyzed items were vacuum-packaged in bags to standardize the parameters of the compared products, and their quality was evaluated before the use-by date declared by the manufacturer. Meat products had higher dry matter and lipid contents. Salami contained more protein, whereas frankfurters and kabanos sausages contained less protein than their respective analogs. Moreover, traditional kabanos sausages had a higher pH than their vegetarian alternatives. Indicators of the nutritional value of lipids and pH of vegetarian frankfurters and salami were higher than those of their meat counterparts. In turn, lipids of vegetarian kabanos sausages had lower ratios of unsaturated to saturated fatty acids, monounsaturated to saturated fatty acids and hypocholesterolemic to hypercholesterolemic fatty acids than traditional kabanos sausages. Among the color parameters, redness ( a *), yellowness ( b *) and chroma ( C *) of plant-based meat analogs were higher compared to those of meat products. These results indicate that the names of plant-based analogs, which make a direct reference to the corresponding traditional meat products, can be misleading for consumers who expect products with similar quality attributes.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49193594","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-13DOI: 10.11648/j.jfns.20231102.12
Doumta Charles Falang, Bebbe Fadimatou, Ghomdim Nzali Horliane, Ngangoum Eric Serge
{"title":"Comparative Study of<i> Mbuja </i>and<i> daddawa </i>Oils in View of Their Use in the Treatment of Some Chronic Diseases","authors":"Doumta Charles Falang, Bebbe Fadimatou, Ghomdim Nzali Horliane, Ngangoum Eric Serge","doi":"10.11648/j.jfns.20231102.12","DOIUrl":"https://doi.org/10.11648/j.jfns.20231102.12","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"43 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74150074","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-31DOI: 10.11648/j.jfns.20231102.11
Silué Fatogoma Etienne, Yéboué Kouamé Hermann, Kouakou N’Goran David Vincent, V. Coxam, Kati-Coulibaly Séraphin
: Cashew kernels provide fats, proteins, minerals and amino acids like soybeans. They are characterized by their richness in linoleic and oleic acids which respectively contribute up to 20% and 60% of the fat. The aim of the present study is to assess the impact of the diets of laying hens, based on of cashew nut kernels cakes, on the nutritional and sensory quality of eggs. To carry out the experiment, 20 weeks old, 96 hens of the LOHMAN-Brown strain and with an average weight of 1600 g, were used over a period of 10 weeks. Laying hens were fed four diets Rt, R10, R15 and R20 at incorporation rates of 0%, 10%, 15% and 20% cashew kernel cake, respectively. The results indicate that the R10, R15 and R20 diets, after two weeks of testing, were associated with a reduction of up to 34.50% in egg yolk cholesterol content, compared to the Rt control diet. In sensory analysis tests, panelists accepted eggs from different diets without distinction. In short, far from degrading the quality of eggs, the dietary the lipids in cashew kernel cake can contribute to the development of poultry production by providing the consumer the fatty acids recommended by the medical profession.
{"title":"Effects of Cashew Kernels Cake on the Nutritional and Sensory Quality of Hen Eggs","authors":"Silué Fatogoma Etienne, Yéboué Kouamé Hermann, Kouakou N’Goran David Vincent, V. Coxam, Kati-Coulibaly Séraphin","doi":"10.11648/j.jfns.20231102.11","DOIUrl":"https://doi.org/10.11648/j.jfns.20231102.11","url":null,"abstract":": Cashew kernels provide fats, proteins, minerals and amino acids like soybeans. They are characterized by their richness in linoleic and oleic acids which respectively contribute up to 20% and 60% of the fat. The aim of the present study is to assess the impact of the diets of laying hens, based on of cashew nut kernels cakes, on the nutritional and sensory quality of eggs. To carry out the experiment, 20 weeks old, 96 hens of the LOHMAN-Brown strain and with an average weight of 1600 g, were used over a period of 10 weeks. Laying hens were fed four diets Rt, R10, R15 and R20 at incorporation rates of 0%, 10%, 15% and 20% cashew kernel cake, respectively. The results indicate that the R10, R15 and R20 diets, after two weeks of testing, were associated with a reduction of up to 34.50% in egg yolk cholesterol content, compared to the Rt control diet. In sensory analysis tests, panelists accepted eggs from different diets without distinction. In short, far from degrading the quality of eggs, the dietary the lipids in cashew kernel cake can contribute to the development of poultry production by providing the consumer the fatty acids recommended by the medical profession.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"44 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80708522","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-09DOI: 10.11648/j.jfns.20231101.14
John Lokuruka Napoo, Simeon Pharis Ndwiga, Victor Musi Musitia
: Globally, there has been tremendous effort towards ending hunger and malnutrition in all its forms by the year 2030. These efforts have not realized the desired results due to conflicts within and without countries, climate variability and extremes, and economic slowdowns and downturns. In Kenya, food and nutrition insecurity existed even before the emergence of COVID-19 pandemic. With the occurrence of the pandemic, food systems and food supply chains relied upon by the population to access sufficient and affordable food of high nutritional value further worsened the already unfavorable situation. The gradual shocks and interruptions on food systems and food supply chains by the climate change, high poverty levels, income inequality, high cost of healthy diets, labor shortages coupled with global recession and pandemic containment measures required urgent attention and timely interventions to protect the vulnerable population. This view point paper provides an insight of the effect of COVID-19 pandemic on food and nutrition security
{"title":"Decrypting the Effect of COVID-19 Pandemic on Food and Nutrition Security in Kenya","authors":"John Lokuruka Napoo, Simeon Pharis Ndwiga, Victor Musi Musitia","doi":"10.11648/j.jfns.20231101.14","DOIUrl":"https://doi.org/10.11648/j.jfns.20231101.14","url":null,"abstract":": Globally, there has been tremendous effort towards ending hunger and malnutrition in all its forms by the year 2030. These efforts have not realized the desired results due to conflicts within and without countries, climate variability and extremes, and economic slowdowns and downturns. In Kenya, food and nutrition insecurity existed even before the emergence of COVID-19 pandemic. With the occurrence of the pandemic, food systems and food supply chains relied upon by the population to access sufficient and affordable food of high nutritional value further worsened the already unfavorable situation. The gradual shocks and interruptions on food systems and food supply chains by the climate change, high poverty levels, income inequality, high cost of healthy diets, labor shortages coupled with global recession and pandemic containment measures required urgent attention and timely interventions to protect the vulnerable population. This view point paper provides an insight of the effect of COVID-19 pandemic on food and nutrition security","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"10 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75208299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Synthetic antioxidants, such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and tert-butylhydroquinone (TBHQ), have been widely used for many years to stabilise lipids in foods. Nonetheless, their effect on the bioavailability and metabolism of lipids stabilised with them still remains unknown. To investigate this issue, in vitro digestion of a model high-fat product (20 g fat/100 g) without antioxidants and supplemented with BHT, BHA and TBHQ (100 mg/kg) was conducted, followed by studies using the Caco-2 and Hep G2 cell lines. BHT, BHA and TBHQ increased intestinal absorption of triacylglycerols and modified the structure of chylomicrons (CM). The addition of BHT and TBHQ inhibited apolipoprotein-IV (apoA-IV) synthesis. At the same time, smaller chylomicrons were secreted, but their amount was greater than in the model product without antioxidants. In contrast, BHA activated apoA-IV synthesis, resulting in the formation of fewer but very large CMs. Of concern was the significant decrease in apoA-IV in cells upon the use of BHT and TBHQ, which can lead to obesity due to the lack of the sensation of feeling full after eating high-fat foods stabilised with these antioxidants. Furthermore, the efficiency of CM remnant (CMR) uptake by hepatocytes was inversely correlated with their size. The large CMRs generated for samples with BHA were not absorbed by hepatocytes, which can lead to atherosclerosis. The results of our in vitro study shed new light on the role of synthetic phenolic antioxidants used in food technology as potential obesity and atherosclerosis triggers and suggested the need for further research that will clearly separate antioxidants that promote the development of these diseases from those, which do not do that.
{"title":"Influence of Synthetic Antioxidants Used in Food Technology on the Bioavailability and Metabolism of Lipids - In Vitro Studies","authors":"M. Mika, Anna Antończyk, A. Wikiera","doi":"10.31883/pjfns/161366","DOIUrl":"https://doi.org/10.31883/pjfns/161366","url":null,"abstract":"Synthetic antioxidants, such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and tert-butylhydroquinone (TBHQ), have been widely used for many years to stabilise lipids in foods. Nonetheless, their effect on the bioavailability and metabolism of lipids stabilised with them still remains unknown. To investigate this issue, in vitro digestion of a model high-fat product (20 g fat/100 g) without antioxidants and supplemented with BHT, BHA and TBHQ (100 mg/kg) was conducted, followed by studies using the Caco-2 and Hep G2 cell lines. BHT, BHA and TBHQ increased intestinal absorption of triacylglycerols and modified the structure of chylomicrons (CM). The addition of BHT and TBHQ inhibited apolipoprotein-IV (apoA-IV) synthesis. At the same time, smaller chylomicrons were secreted, but their amount was greater than in the model product without antioxidants. In contrast, BHA activated apoA-IV synthesis, resulting in the formation of fewer but very large CMs. Of concern was the significant decrease in apoA-IV in cells upon the use of BHT and TBHQ, which can lead to obesity due to the lack of the sensation of feeling full after eating high-fat foods stabilised with these antioxidants. Furthermore, the efficiency of CM remnant (CMR) uptake by hepatocytes was inversely correlated with their size. The large CMRs generated for samples with BHA were not absorbed by hepatocytes, which can lead to atherosclerosis. The results of our in vitro study shed new light on the role of synthetic phenolic antioxidants used in food technology as potential obesity and atherosclerosis triggers and suggested the need for further research that will clearly separate antioxidants that promote the development of these diseases from those, which do not do that.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47764784","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Waleed Aldamarany, Huang Taocui, Deng Liling, Yang Wanfu, Genghui Zhong
A.S
其子as
{"title":"Oral Supplementation with Three Vegetable Oils Differing in Fatty Acid Composition Alleviates High-Fat Diet-Induced Obesity in Mice by Regulating Inflammation and Lipid Metabolism","authors":"Waleed Aldamarany, Huang Taocui, Deng Liling, Yang Wanfu, Genghui Zhong","doi":"10.31883/pjfns/160186","DOIUrl":"https://doi.org/10.31883/pjfns/160186","url":null,"abstract":"A.S","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45456709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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