Добавление к диете мышей склонных к ожирению сыра Камамбер привело повышению чувствительности к инсулину, уменьшению ожирения печени и другим положительным положительным сдвигам в метаболизме . Причем сыр выдержанный 30 дней был более ефективный чем молодой. Результаты находятся в соответствии с данными Европейской статистики что увеличение потребления молочных продуктов негативно коррелирует с сердечно-сосудистыми заболеаниями.
J Agric Food Chem. 2012 Feb 2. [Epub ahead of print] Ripened dairy products differentially affect hepatic lipid content and adipose tissue oxidative stress markers in obese and type 2 diabetic mice. Geurts L, Everard A, le Ruyet P, Delzenne NM, Cani PD. Abstract Growing evidence suggest that consumption of dairy products may contribute to a reduced incidence of cardiovascular risk factors, such as obesity, dyslipidemia and type 2 diabetes. Fatty acid composition in milk fat, duration of ripening as well as the complexity of the food matrices are important factors that may interfere with the physiological impact. In this study we treated genetic obese and type 2 diabetic mice (db/db) for four weeks with different dairy (cheese-based) products, differing by the duration of ripening (0, 15 or 35 days). We found that 35 days ripened product significantly improved glucose tolerance, an effect associated with a decreased adipose tissue lipid peroxide markers (TBARS and NAPDH-oxidase mRNA expression), without affecting body weight, food intake and fat mass. Both fermented matrices significantly decreased hepatic lipid content, without modifying plasma triglycerides or plasma total cholesterol. These data suggest that dairy products issued from longer ripening positively impact on glucose tolerance, hepatic steatosis and adipose tissue oxidative stress. Further investigations are warranted to decipher the interactions between milk products fermentation, lipids and host metabolism.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
timeasmymeasure
Ешьте , дети, жирный сыр будете здоровы.
Date: 2012-02-12 05:05 am (UTC)метаболизме .
Причем сыр выдержанный 30 дней был более ефективный чем молодой.
Результаты находятся в соответствии с данными Европейской статистики что увеличение потребления молочных продуктов негативно коррелирует с сердечно-сосудистыми заболеаниями.
J Agric Food Chem. 2012 Feb 2. [Epub ahead of print]
Ripened dairy products differentially affect hepatic lipid content and adipose tissue oxidative stress markers in obese and type 2 diabetic mice.
Geurts L, Everard A, le Ruyet P, Delzenne NM, Cani PD.
Abstract
Growing evidence suggest that consumption of dairy products may contribute to a reduced incidence of cardiovascular risk factors, such as obesity, dyslipidemia and type 2 diabetes. Fatty acid composition in milk fat, duration of ripening as well as the complexity of the food matrices are important factors that may interfere with the physiological impact. In this study we treated genetic obese and type 2 diabetic mice (db/db) for four weeks with different dairy (cheese-based) products, differing by the duration of ripening (0, 15 or 35 days). We found that 35 days ripened product significantly improved glucose tolerance, an effect associated with a decreased adipose tissue lipid peroxide markers (TBARS and NAPDH-oxidase mRNA expression), without affecting body weight, food intake and fat mass. Both fermented matrices significantly decreased hepatic lipid content, without modifying plasma triglycerides or plasma total cholesterol. These data suggest that dairy products issued from longer ripening positively impact on glucose tolerance, hepatic steatosis and adipose tissue oxidative stress. Further investigations are warranted to decipher the interactions between milk products fermentation, lipids and host metabolism.