Effects of culinary spices and psychological stress on postprandial lipemia and lipase activity: results of a randomized crossover study and in vitro experiments

BACKGROUND: Data suggest that culinary spices are a potent, low-calorie modality for improving physiological responses to high fat meals. In a pilot study (N = 6 healthy adults), we showed that a meal containing a high antioxidant spice blend attenuated postprandial lipemia by 30% compared to a low...

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Detalles Bibliográficos
Autores principales: McCrea, Cindy E, West, Sheila G, Kris-Etherton, Penny M, Lambert, Joshua D, Gaugler, Trent L, Teeter, Danette L, Sauder, Katherine A, Gu, Yeyi, Glisan, Shannon L, Skulas-Ray, Ann C
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2015
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4322464/
https://www.ncbi.nlm.nih.gov/pubmed/25592751
http://dx.doi.org/10.1186/s12967-014-0360-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4322464/
https://www.ncbi.nlm.nih.gov/pubmed/25592751
http://dx.doi.org/10.1186/s12967-014-0360-5

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