Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Lucie Geurts"'
Autor:
Amandine Everard, Hubert Plovier, Marialetizia Rastelli, Matthias Van Hul, Alice de Wouters d’Oplinter, Lucie Geurts, Céline Druart, Sylvie Robine, Nathalie M. Delzenne, Giulio G. Muccioli, Willem M. de Vos, Serge Luquet, Nicolas Flamand, Vincenzo Di Marzo, Patrice D. Cani
Publikováno v:
Nature Communications, Vol 10, Iss 1, Pp 1-17 (2019)
Obesity is associated with altered N-acylethanolamine levels (NAE). Here the authors show that deletion of the gene encoding N-acylphosphatidylethanolamine phospholipase D, a key enzyme for NAE synthesis, in intestinal cells of mice leads to the deve
Externí odkaz:
https://doaj.org/article/8e39baa76b0c434ca412a8f048d3869a
Publikováno v:
mBio, Vol 5, Iss 3 (2014)
ABSTRACT Growing evidence shows that gut microbes are key factors involved in the regulation of energy homeostasis, metabolic inflammation, lipid metabolism, and glucose metabolism. Therefore, gut microbiota modulations caused by selectively fermente
Externí odkaz:
https://doaj.org/article/b4cb0d152e4d4de2918acf876c25c117
Publikováno v:
PLoS ONE, Vol 8, Iss 2, p e55963 (2013)
Obesity and type 2 diabetes are characterised by low-grade inflammation, metabolic endotoxaemia (i.e., increased plasma lipopolysaccharides [LPS] levels) and altered endocannabinoid (eCB)-system tone. The aim of this study was to decipher the specifi
Externí odkaz:
https://doaj.org/article/793ce276f298490f841266d13e7fc1ca
Publikováno v:
PLoS ONE, Vol 7, Iss 3, p e33858 (2012)
Obesity and related metabolic disorders such as insulin resistance and type 2 diabetes are associated with a low-grade inflammatory state possibly through changes in gut microbiota composition and the development of higher plasma lipopolysaccharide (
Externí odkaz:
https://doaj.org/article/de139053762948b9ae7de4d6b41c810c
Autor:
Alie de Boer, Johanneke van der Harst, Markus Fehr, Lucie Geurts, Karen Knipping, Nynke Kramer, Lisette Krul, Maria Tabernero Urbieta, Bob van de Water, Koen Venema, Katrin Schütte, Vassilis Triantis
Publikováno v:
Trends in Food Science & Technology, 123, 210-221. Elsevier Science
Background: Methods and approaches that can be used in food and nutrition research are changing at a faster pace than ever. Whereas animal methods are mostly known for their use in food safety analysis (see Part I), they also play in important role i
Autor:
Hayley A Young, Lucie Geurts, Nikolaos Scarmeas, David Benton, Lorraine Brennan, Jonathan Farrimond, Amanda J. Kiliaan, Amy Pooler, Laura Trovò, John Sijben, David Vauzour
Publikováno v:
Nutrition research reviews.
As we continue to elucidate the mechanisms underlying age-related brain diseases, the reductionist strategy in nutrition–brain function research has focused on establishing the impact of individual foods. However, the biological processes connectin
Autor:
Boushra Dalile, Curie Kim, Andy Challinor, Lucie Geurts, Eileen R Gibney, Marcelo V Galdos, Giorgio La Fata, Sophie Layé, John C Mathers, David Vauzour, J Martin Verkuyl, Sandrine Thuret
The EAT-Lancet Commission devised a sustainable reference diet with the aim of reducing the incidence of non-communicable diseases and mortality globally while improving food system sustainability. The extent to which the reference diet supports cogn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::512f4153bb3bf46ffb63088afc1dd177
https://lirias.kuleuven.be/handle/20.500.12942/707570
https://lirias.kuleuven.be/handle/20.500.12942/707570
Autor:
Susan O'Hagan, Thomas J. Simat, Andrea Hochegger, Sabrina Moret, Fátima Poças, Lucie Geurts, Birgit Mertens, Thomas Gude, Erich Leitner, Giorgia Purcaro
Publikováno v:
Trends in food science and technology
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Background In recent years there have been significant advancements in the understanding of mineral oil hydrocarbons (MOH) in foods and their potential risk to health. However, important gaps in knowledge remain, such as the lack of validated and sta
Autor:
Chantra Eskes, Christian Kirchnawy, Elisabeth Pinter, Lucie Geurts, Manfred Tacker, Benoît Schilter, Alan R. Boobis, Mélanie Jacquet, Peter Van Herwijnen, Karin Burnett, Peter Kenneth Thomas Oldring, Gabriele Pieper, Heinz Traussnig
Publikováno v:
Food Additives & Contaminants: Part A. 36:1903-1936
Some of the chemicals in materials used for packaging food may leak into the food, resulting in human exposure. These include so-called Non-intentionally Added Substances (NIAS), many of them being unidentified and toxicologically uncharacterized. Th
Autor:
Kees de Graaf, Katherine M. Appleton, Lucie Geurts, Eva Almiron-Roig, Sophie Vinoy, Heidi Kildegaard, Martin R. Yeomans, Jeffrey M. Brunstrom, Annie Newbury
Publikováno v:
Obesity Reviews 22 (2021) 8
Appleton, K M, Newbury, A, Almiron-Roig, E, Yeomans, M R, Brunstrom, J M, de Graaf, K, Geurts, L, Kildegaard, H & Vinoy, S 2021, ' Sensory and physical characteristics of foods that impact food intake without affecting acceptability : Systematic review and meta-analyses ', Obesity Reviews, vol. 22, no. 8, e13234 . https://doi.org/10.1111/obr.13234, https://doi.org/10.1111/obr.13234
Obesity Reviews, 22(8)
Obesity Reviews
Appleton, K M, Newbury, A, Almiron-Roig, E, Yeomans, M R, Brunstrom, J M, de Graaf, K, Geurts, L, Kildegaard, H & Vinoy, S 2021, ' Sensory and physical characteristics of foods that impact food intake without affecting acceptability : Systematic review and meta-analyses ', Obesity Reviews, vol. 22, no. 8, e13234 . https://doi.org/10.1111/obr.13234, https://doi.org/10.1111/obr.13234
Obesity Reviews, 22(8)
Obesity Reviews
Summary This systematic review with meta‐analyses aimed to identify the sensory and physical characteristics of foods/beverages which increase satiation and/or decrease/delay subsequent consumption without affecting acceptability. Systematic search
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::115ee49a4f27397262c30c72c156b7d6
https://research.wur.nl/en/publications/sensory-and-physical-characteristics-of-foods-that-impact-food-in
https://research.wur.nl/en/publications/sensory-and-physical-characteristics-of-foods-that-impact-food-in