Extra‐virgin olive oil with Natural phenolic content exerts an anti‐inflammatory effect in adipose tissue and attenuates the severity of atherosclerotic lesions in Ldlr−/−.Leiden Mice

Autor: R. Kleemann, Leticia Alvarez-Amor, Lourdes M. Varela, Franz Martín, Amparo Luque-Sierra

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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[Scope] The present study investigates the effect of olive oils with different phenolic content in high‐fat diets (HFDs) on hypertrophy and inflammation in adipose tissue and associated atherosclerosis, in the context of obesity.
[Methods and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab6ad476ac9974a21aa1a3f81c61b2e9
http://hdl.handle.net/10261/180477

Sweets and fats tasting in patients with anorexia nervosa: the role of the thought-shape fusion cognitive distortion

Autor: José Manuel, Monje Moreno, Leticia, Alvarez Amor, Inmaculada, Ruiz-Prieto, Patricia, Bolaños-Ríos, Ignacio, Jáuregui-Lobera

Publikováno v: Nutrición Hospitalaria v.29 n.5 2014
SciELO España. Revistas Científicas Españolas de Ciencias de la Salud
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Nutrición Hospitalaria, Vol 29, Iss 5, Pp 1188-1195 (2014)

It has been found that the olfactorygustatory function is altered in patients with eating disorders, with an impairment affecting the perception of olfactory and gustatory stimuli.The aim was to explore the subjective reactivity after the exposure an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::323494ab21a4d2f3338c59050e52b34d
http://scielo.isciii.es/scielo.php?script=sci_arttext&pid=S0212-16112014000500031