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Metabolic profiling of plasma amino acids shows that histidine increases following the consumption of pork
Amino acid (AA) status is determined by factors including nutrition, metabolic rate, and interactions between the metabolism of AA, carbohydrates, and lipids. Analysis of the plasma AA profile, together with markers of glucose and lipid metabolism, will shed light on metabolic regulation. The object...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Dove Medical Press
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4069046/ https://www.ncbi.nlm.nih.gov/pubmed/24971025 http://dx.doi.org/10.2147/DMSO.S60382 |