Zobrazeno 1 - 10
of 3 675
pro vyhledávání: '"fat oxidation"'
Autor:
Ryo Furuuchi, Satoshi Kato, Daisuke Maejima, Tatsuro Amano, Shinya Fujiki, Ippei Shimizu, Tohru Minamino
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-11 (2024)
Abstract Brown adipose tissue (BAT) plays an important role in energy metabolism because it uses fatty acids for thermogenesis during cold exposure. Preclinical studies found that boysenberry anthocyanins (BoyACs) activate BAT. Therefore, the aim of
Externí odkaz:
https://doaj.org/article/3894c06a44984edc87557b4118fa13c5
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 9, Pp 6866-6877 (2024)
ABSTRACT: Increasing nutrient supply to dairy calves has well known benefits; however, the effects of milk replacer (MR) composition when supplied in higher amounts are not fully understood, particularly in the first weeks of life. To better understa
Externí odkaz:
https://doaj.org/article/e91a069d9edc4b42b06ea471dd01b09a
Publikováno v:
Zhongguo quanke yixue, Vol 28, Iss 03, Pp 335-345 (2025)
Background Research has linked the physical constitution of overweight/obese individuals to obesity, with a potential bidirectional association. Although FATmax exercise can boost their fitness, the exact magnitude of this benefit needs further study
Externí odkaz:
https://doaj.org/article/a21ee7e243354e9a8031b8ac6b2bbec2
Publikováno v:
فیزیولوژی ورزش و فعالیت بدنی, Vol 17, Iss 2, Pp 20-33 (2024)
Background and Purpose: Inactive lifestyle has led to an increases in overweight and obesity over the past years, and become an epidemic problem worldwide. Regular exercise is one of the interventions recommended for weight loss and health improvemen
Externí odkaz:
https://doaj.org/article/1b2337c1e5774e0b91db98d77f667af3
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 12, Pp 38-46 (2024)
In order to improve the effect of microwave thawing on yak meat quality, this paper mainly adopted four different intermittent microwave thawing methods to determine and analyze the indicator changes of the nutritional quality of yak meat and peroxid
Externí odkaz:
https://doaj.org/article/4d9e5e414fb0417f98f2ddd65e3c0dc5
Publikováno v:
Physiological Reports, Vol 12, Iss 19, Pp n/a-n/a (2024)
Abstract In the present scenario, obesity is a challenging health problem and its prevalence along with comorbidities are on the rise around the world. Ingestion of fish becomes trendy in daily meals. Recent research has shown that marine fish oil (F
Externí odkaz:
https://doaj.org/article/3ba69054720246e2b08e5ee2dd91f621
Publikováno v:
Current Issues in Sport Science, Vol 9, Iss 4 (2024)
Introduction & Purpose Substrate metabolism, especially lipid metabolism and thus fat oxidation, is of special interest to reduce the risk of metabolic diseases (diabetes, high cholesterol or triglycerides, etc), and improve athletic performance (
Externí odkaz:
https://doaj.org/article/6bc22b94986d43c1a31480086f570c90
Autor:
Chuanming HUAN, Hua LI, Hengpeng WANG, Peng WU, Zhicheng XU, Sumin GAO, Anqi XU, Danxuan WU, Huan ZHANG, Xiangren MENG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 9, Pp 245-254 (2024)
In order to clarify the quality differences of existing commercially available stewed pork ball products, this study comprehensively analyzed the quality traits of commercially available stewed pork ball of six different brands (A1-Mouth Edge, A2-Wut
Externí odkaz:
https://doaj.org/article/795b73b739e541b0900ec9331d1efe22
Publikováno v:
فیزیولوژی ورزش و فعالیت بدنی, Vol 17, Iss 1, Pp 14-28 (2024)
Background and Purpose: Beta-alanine supplement, which is a precursor of carnosine, may improve performance by providing a buffering effect. The purpose of this study was to investigate the effect of beta-alanine supplementation and regular Taekwondo
Externí odkaz:
https://doaj.org/article/8d64a2dd3b0e402295e3bea22371db03
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 6, Pp 59-66 (2024)
In order to reduce the harm caused by high intake of saturated fat on human health. This study aimed to investigate the effect of high interphase Pickering emulsions (HIPEs) stabilized by soybean protein isolated and soybean oil, and tea polyphenols
Externí odkaz:
https://doaj.org/article/990ce5dfd8d044a09d2c742545d601b5