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dc.contributor.authorFjære, Even
dc.contributor.authorMyrmel, Lene Secher
dc.contributor.authorRasinger, Josef
dc.contributor.authorBernhard, Annette
dc.contributor.authorFrøyland, Livar
dc.contributor.authorMadsen, Lise
dc.date.accessioned2023-10-06T12:00:14Z
dc.date.available2023-10-06T12:00:14Z
dc.date.created2023-09-23T18:11:37Z
dc.date.issued2023
dc.identifier.citationFood Research International. 2023, 173 (part 2), .en_US
dc.identifier.issn0963-9969
dc.identifier.urihttps://hdl.handle.net/11250/3094968
dc.description.abstractIn this study, we aimed to evaluate the impact of consuming refined mackerel oil (MO) from rest raw material on hepatic fat accumulation, glucose tolerance, and metabolomic changes in the liver from male C57BL/6N mice. The mice were fed either a Western diet (WD) or a chow diet, with 30 g or 60 g MO per kg of diet (3% or 6%) for 13 weeks. Body weight, energy intake, and feed efficiency were monitored throughout the experiment. A glucose tolerance test was conducted after 11 weeks, and metabolomic analyses of the liver were performed at termination.en_US
dc.language.isoengen_US
dc.titleRefined mackerel oil increases hepatic lipid accumulation and reduces choline and choline-containing metabolites in the liver tissue in mice fed a Western dieten_US
dc.title.alternativeRefined mackerel oil increases hepatic lipid accumulation and reduces choline and choline-containing metabolites in the liver tissue in mice fed a Western dieten_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionpublishedVersionen_US
dc.source.pagenumber9en_US
dc.source.volume173en_US
dc.source.journalFood Research Internationalen_US
dc.source.issuepart 2en_US
dc.identifier.doi10.1016/j.foodres.2023.113450
dc.identifier.cristin2178243
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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