Dietary Effect of Conjugated Linoleic Acid on Lipid Levels in White Adipose Tissue of Sprague-Dawley Rats
スポンサーリンク
概要
- 論文の詳細を見る
We examined the effect of dietary conjugated linoleic acid (CLA) on lipid parameters in the liver, white adipose tissue (WAT) and brown adipose tissue (BAT) of Sprague-Dawley rats and found that it reduced the levels of triglycerides and non-esterified fatty acid in the liver and WAT without significant change in the BAT lipid levels. These results suggest that CLA has an obesity-preventing action.
- 社団法人日本農芸化学会の論文
- 1999-06-23
著者
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Sugano Michihiro
Faculty of Agriculture, Kyushu University
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Yamashita Masahiro
Department Of Bioengineering Tokyo Institute Of Technology
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KASAI Michio
The Nisshin OilliO Group, Ltd.
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Yamada Koji
Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University
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YAMADA Koji
Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Ky
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TACHIBANA Hirofumi
Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Ky
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Tachibana H
Laboratory Of Food Chemistry Division Of Applied Biological Chemistry Department Of Bioscience And B
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Tachibana Hirofumi
九州大学 農学部生物機能化学食糧化学
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Tachibana Hirofumi
Graduate School Of Genetic Resources Technology Kyushu University
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Yamada Koji
Laboratory Of Food Chemistry Division Of Applied Biological Chemistry Department Of Bioscience And B
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Sugano M
Faculty Of Environmental And Symbiotic Sciences Prefectural University Of Kumamoto
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Sugano M
Faculty Of Environmental And Symbiotic Science Prefectural University Of Kumamoto
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Sakono M
Laboratory Of Nutrition Chemistry Faculty Of Agriculture Graduate School Of Kyushu University
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Yazawa K
九州大学 農学部生物機能化学食糧化学
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YAMASAKI Masao
Laboratory of Food Chemistry, Division of Applied Biological Chemistry, Department of Bioscience and
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Sugano M
Kumamoto Prefectural Univ. Kumamoto Jpn
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Sugano Michihiro
Faculty Of Environmental And Symbiotic Science Prefectural University Of Kumamoto
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Sugano Michihiro
Fac. Of Environmental And Symbiotic Sciences Prefectural Univ. Of Kumamoto
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Sugano Michihiro
Laboratory Of Nutrition Chemistry Kyushu University School Of Agriculture
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Kasai M
The Nisshin Oillio Group Ltd.
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MISHIMA Hiroko
Laboratory of Food Chemistry, Institute of Applied Biological Chemistry, Department of Bioscience an
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MANSHO Keiko
Laboratory of Food Chemistry, Institute of Applied Biological Chemistry, Department of Bioscience an
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KASAI Masaaki
Nagoya Factory, Rinol Oil Mills, Co., Ltd.
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Miyazaki Yoshiyuki
Laboratory Of Food Chemistry Division Of Applied Biological Chemistry Department Of Bioscience And B
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Tachibana Hirofumi
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Tachibana Hirofumi
Laboratopy Of Food Chemistry Department Of Bioscience And Biotechnology Division Of Bioresource And
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Kasai Michio
The Nisshin Oillio Group Ltd.
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Sugano M
Laboratory Of Food Chemistry Division Of Bioresource And Bioenvironmental Sciences Graduate School K
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Yamada K
Laboratory Of Food Chemistry Division Of Applied Biological Chemistry Department Of Bioscience And B
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Murao Kayoko
Faculty Of Environmental And Symbiotic Sciences Prefectural University Of Kumamoto
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Mansho Keiko
Laboratory Of Food Chemistry Institute Of Applied Biological Chemistry Department Of Bioscience And
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Mishima Hiroko
Laboratory Of Food Chemistry Institute Of Applied Biological Chemistry Department Of Bioscience And
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Yamasaki Masao
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture University Of Miyazaki
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Miyazaki Y
Dep. Of Life Sci. Graduate School Of Bioscience And Biotechnology Tokyo Inst. Of Technol.
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Yamasaki Masao
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture Miyazaki University
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Tian Huaize
Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University
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Yamada Koji
Laboratopy Of Food Chemistry Department Of Bioscience And Biotechnology Division Of Bioresource And
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TACHIBANA Hirofumi
Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
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