Postprandial effects on plasma lipids and satiety hormones from intake of liposomes made from fractionated oat oil: two randomized crossover studies.

Lena Ohlsson; Anna Rosenquist; Jens F Rehfeld; Magnus Härröd

doi:10.3402/fnr.v58.24465

Postprandial effects on plasma lipids and satiety hormones from intake of liposomes made from fractionated oat oil: two randomized crossover studies.

Lena Ohlsson, Anna Rosenquist, Jens F Rehfeld, Magnus Härröd

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Abstract

The composition and surface structure of dietary lipids influence their intestinal degradation. Intake of liposomes made of fractionated oat oil (LOO) is suggested to affect the digestion process and postprandial lipemia and also induce satiety.

Original language	English
Article number	24465
Journal	Food & Nutrition Research
Volume	58
DOIs	https://doi.org/10.3402/fnr.v58.24465
Publication status	Published - 2014

Subject classification (UKÄ)

Nutrition and Dietetics

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10.3402/fnr.v58.24465

CO-ACTION_PUBLISHING___Ohlsson_et_al

http://www.ncbi.nlm.nih.gov/pubmed/25317122?dopt=Abstract

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title = "Postprandial effects on plasma lipids and satiety hormones from intake of liposomes made from fractionated oat oil: two randomized crossover studies.",

abstract = "The composition and surface structure of dietary lipids influence their intestinal degradation. Intake of liposomes made of fractionated oat oil (LOO) is suggested to affect the digestion process and postprandial lipemia and also induce satiety.",

author = "Lena Ohlsson and Anna Rosenquist and Rehfeld, {Jens F} and Magnus H{\"a}rr{\"o}d",

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language = "English",

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journal = "Food & Nutrition Research",

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AU - Ohlsson, Lena

AU - Rosenquist, Anna

AU - Rehfeld, Jens F

AU - Härröd, Magnus

PY - 2014

Y1 - 2014

N2 - The composition and surface structure of dietary lipids influence their intestinal degradation. Intake of liposomes made of fractionated oat oil (LOO) is suggested to affect the digestion process and postprandial lipemia and also induce satiety.

AB - The composition and surface structure of dietary lipids influence their intestinal degradation. Intake of liposomes made of fractionated oat oil (LOO) is suggested to affect the digestion process and postprandial lipemia and also induce satiety.

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DO - 10.3402/fnr.v58.24465

M3 - Article

C2 - 25317122

SN - 1654-661X

VL - 58

JO - Food & Nutrition Research

JF - Food & Nutrition Research

M1 - 24465

ER -

Postprandial effects on plasma lipids and satiety hormones from intake of liposomes made from fractionated oat oil: two randomized crossover studies.

Abstract

Subject classification (UKÄ)

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