Search for dissertations about: "Aptitkontroll"

Found 4 swedish dissertations containing the word Aptitkontroll.

  2. 1. Effects of palatable diets on appetite regulation, appetite peptides and neurogenesis

    Author : Andreas Lindqvist; Aptitkontroll; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; sekretion; Endokrinologi; diabetologi; Appetite regulation; Ghrelin; Obesity; Leptin; Endocrinology; diabetology; secreting systems;

    Abstract : Obesity is increasing throughout the world at an epidemic rate, partly due to increased consumption of diets rich in fat and/or sugar. Ghrelin and leptin are hormones, originating from the periphery, involved in the regulation of food intake and of maintaining energy homeostasis. READ MORE

  4. 2. Thylakoid membranes from green plants affect appetite and promote body weight loss

    Author : Caroline Montelius; Aptitkontroll; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Overweight; Obesity; Appetite Regulation; Thylakoids; Craving; Satiety;

    Abstract : The incidence of overweight and obesity has reached alarming proportions. Today, overweight, obesity and the metabolic diseases cause more death than starvation. To counteract an increasing body weight gain, regulation of appetite and a controlled food intake is of greatest importance. READ MORE

  5. 3. Intestinal regulation of hunger and reward. Studies with thylakoids

    Author : Eva-Lena Stenblom; Aptitkontroll; []
    Keywords : Appetite regulation; Reward; Obesity; Fat metabolism; Thylakoids; Hunger; Satiety; Hedonic hunger; Cravings; Overweight; Food intake;

    Abstract : .... READ MORE

  6. 4. Thylakoid membrane from spinach - effect of processing on their function as appetite suppressing ingredient

    Author : Karolina Östbring; Aptitkontroll; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Drying; Storage Conditions; Appetite; Thylakoids; Heat treatment; Chlorophyll; Spinach;

    Abstract : Western diet contains a high proportion of palatable food, rich in refined carbohydrates and fat, that subsequently increases the risk of overconsumption and possibly leads to overweight and obesity. Therefore an approach to strengthen the inherent satiety for fat can be used to prevent overconsumption. READ MORE