The effect on glucagon, glucagon-like peptide-1, total and acyl-ghrelin of dietary fats ingested with and without potato

Medicine & Life Sciences

• Solanum tuberosum 83%
• Dietary Fats 75%
• Ghrelin 75%
• Glucagon-Like Peptide 1 74%
• Glucagon 65%
• Fats 47%
• glucagon-like peptide 1 (7-37) 19%
• Safflower Oil 16%
• lard 16%
• Olive Oil 13%
• Amides 12%
• Meals 9%
• Fatty Acids 8%
• Nutrients 8%
• Eating 7%
• Carbohydrates 4%
• Food 3%
• Insulin 3%
• Healthy Volunteers 3%
• Water 3%
• Glucose 3%

Chemical Compounds

• Glucagon-Like Peptide 1 100%
• Glucagon 85%
• Fat 62%
• Ghrelin 31%
• Safflower Oil 20%
• Macronutrient 19%
• Olive Oil 14%
• Fatty Acid 10%
• Amide 8%
• Insulin Derivative 6%
• Carbohydrate 5%
• Metabolic 5%
• Glucose 4%
• Food 4%