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Issue 1, 2015
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Oleic acid content of a meal promotes oleoylethanolamide response and reduces subsequent energy intake in humans

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Abstract

Animal data suggest that dietary fat composition may influence endocannabinoid (EC) response and dietary behavior. This study tested the hypothesis that fatty acid composition of a meal can influence the short-term response of ECs and subsequent energy intake in humans. Fifteen volunteers on three occasions were randomly offered a meal containing 30 g of bread and 30 mL of one of three selected oils: sunflower oil (SO), high oleic sunflower oil (HOSO) and virgin olive oil (VOO). Plasma EC concentrations and appetite ratings over 2 h and energy intake over 24 h following the experimental meal were measured. Results showed that after HOSO and VOO consumption the circulating oleoylethanolamide (OEA) was significantly higher than after SO consumption; a concomitantly significant reduction of energy intake was found. For the first time the oleic acid content of a meal was demonstrated to increase the post-prandial response of circulating OEA and to reduce energy intake at subsequent meals in humans.

Graphical abstract: Oleic acid content of a meal promotes oleoylethanolamide response and reduces subsequent energy intake in humans

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Article information


Submitted
04 Aug 2014
Accepted
30 Sep 2014
First published
01 Oct 2014

Food Funct., 2015,6, 203-209
Article type
Paper
Author version available

Oleic acid content of a meal promotes oleoylethanolamide response and reduces subsequent energy intake in humans

I. Mennella, M. Savarese, R. Ferracane, R. Sacchi and P. Vitaglione, Food Funct., 2015, 6, 203
DOI: 10.1039/C4FO00697F

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