Mechanisms Involved in Guiding the Preference for Fat Emulsion Differ Depending on the Concentration.

Sakamoto, Kazuhiro; Matsumura, Shigenobu; Okafuji, Yoko; Eguchi, Ai; Lee, Shinhye; Adachi, Shin-ichi; Fujitani, Mina; Tsuzuki, Satoshi; Inoue, Kazuo; Fushiki, Tohru

Sakamoto, Kazuhiro; Matsumura, Shigenobu; Okafuji, Yoko; Eguchi, Ai; Lee, Shinhye; Adachi, Shin-ichi; Fujitani, Mina; Tsuzuki, Satoshi; Inoue, Kazuo; Fushiki, Tohru.

Affiliation

Sakamoto K; Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University.

J Nutr Sci Vitaminol (Tokyo) ; 61(3): 247-54, 2015.

Article in En | MEDLINE | ID: mdl-26226962

Subject(s)

Dietary Fats/metabolism; Food Preferences/physiology; Naltrexone/pharmacology; Narcotic Antagonists/pharmacology; Reinforcement, Psychology; Animals; Dietary Fats/administration & dosage; Emulsions/administration & dosage; Emulsions/metabolism; Fat Emulsions, Intravenous/administration & dosage; Fat Emulsions, Intravenous/metabolism; Glossopharyngeal Nerve Injuries/chemically induced; Male; Mice; Mice, Inbred BALB C; Olfactory Nerve Injuries/chemically induced; Phospholipids/administration & dosage; Phospholipids/metabolism; Soybean Oil/administration & dosage; Soybean Oil/metabolism

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Reinforcement, Psychology / Dietary Fats / Food Preferences / Naltrexone / Narcotic Antagonists Aspects: Patient_preference Limits: Animals Language: En Journal: J Nutr Sci Vitaminol (Tokyo) Year: 2015 Document type: Article Country of publication: Japan

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