miRNAs and Novel Food Compounds Related to the Browning Process.

Lorente-Cebrián, Silvia; Herrera, Katya; I Milagro, Fermín; Sánchez, Juana; de la Garza, Ana Laura; Castro, Heriberto

Lorente-Cebrián, Silvia; Herrera, Katya; I Milagro, Fermín; Sánchez, Juana; de la Garza, Ana Laura; Castro, Heriberto.

Afiliação

Lorente-Cebrián S; Department of Nutrition, Food Science and Physiology/Centre for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, 31008 Pamplona, Spain.
Herrera K; Navarra Institute for Health Research, Navarra Institute for Health Research, 31008 Pamplona, Spain.
I Milagro F; Centro de Investigación en Nutrición y Salud Pública, Facultad de Salud Pública y Nutrición, Universidad Autonoma de Nuevo Leon, 64460 Monterrey, Mexico.
Sánchez J; Nutrition Unit, Center for Research and Development in Health Sciences, Universidad Autonoma de Nuevo Leon, 64460 Monterrey, Mexico.
de la Garza AL; Department of Nutrition, Food Science and Physiology/Centre for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, 31008 Pamplona, Spain.
Castro H; Navarra Institute for Health Research, Navarra Institute for Health Research, 31008 Pamplona, Spain.

Int J Mol Sci ; 20(23)2019 Nov 28.

Article em En | MEDLINE | ID: mdl-31795191

Assuntos

Tecido Adiposo Marrom/metabolismo; Condimentos; MicroRNAs/genética; Obesidade/etiologia; Animais; Dieta; Ácidos Graxos/metabolismo; Humanos; MicroRNAs/metabolismo

Palavras-chave

BAT; WAT; browning; food compounds; miRNAs

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Tecido Adiposo Marrom / Condimentos / MicroRNAs / Obesidade Tipo de estudo: Risk_factors_studies Limite: Animals / Humans Idioma: En Ano de publicação: 2019 Tipo de documento: Article

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