Effects of lipids’ composition and structure in meat and dairy foods on digestibility and low-grade inflammation in cells, animals and humans (LipidInflammaGenes)
Effects of lipids’ composition and structure in meat and dairy foods on digestibility and low-grade inflammation in cells, animals and humans (LipidInflammaGenes)
Effects of lipids’ composition and structure in meat and dairy foods on digestibility and low-grade inflammation in cells, animals and humans (LipidInflammaGenes)
LipidInflammaGenes will study triacylglycerols from Norwegian animal products, exploring effects on genes, inflammation and hunger/satiety hormones, by which these products may affect risk factors of CVD and satiety.