LAS FIBRAS DIETETICAS VISCOSAS NO AFECTAN LA BIODISPONIBILIDAD DE LOS AMINOACIDOS DE LA DIETA
Columnista Experto de SIIC François Mariotti
en colaboración con
Primera edición en siicsalud:
4 de noviembre, 2003
Sección Artículos originales,
subsección
Expertos de Iberoamérica,
página
/des/expertocompleto.php/20107
Especialidad principal:
Nutrición
Especialidades relacionadas:
Endocrinología y Metabolismo,Medicina Interna,Nutrición,
Fouillet H, Gaudichon C, Bos C, Mariotti F, Tome D. Contribution of plasma proteins to splanchnic and total anabolic utilization of dietary nitrogen in humans, American Journal of Physiology (Endocrinology and metabolism).. 285(285):E88-E97, 7
Fouillet, H., Mariotti, F., Gaudichon, C., Bos, C., & Tome, D..Peripheral and splanchnic metabolism of dietary nitrogen are differently affected by the protein source in humans as assessed by compartmental modeling, Journal of Nutrition 132(132):125-133
Mariotti, F., Pueyo, M. E., Tomé, D., & Mahé, S.The bioavailability and postprandial utilisation of sweet lupin (Lupinus albus)-flour protein is similar to that of purified soybean protein in human subjects: a study using intrinsically 15N-labelled proteins, British Journal of Nutrition 87(87):315-323, 4
Mariotti, F., Pueyo, M. E., Tome, D., Benamouzig, R., & Mahe, S.Guar gum does not impair the absorption and utilization of dietary nitrogen but affects early endogenous urea kinetics in humans, American Journal of Clinical Nutrition 74(74):487-493, 10
Mariotti, F., Pueyo, M. E., Tomé, D., Bérot, S., Benamouzig, R., & Mahé, S.The influence of the albumin fraction on the bioavailability and postprandial utilization of pea protein given selectively to humans, Journal of Nutrition 131(131):1706-1713, 6
Fouillet H, Gaudichon C, Mariotti F, Bos C, Huneau JF, Tome DEnergy nutrients modulate the splanchnic sequestration of dietary nitrogen in humans: a compartmental analysis, American Journal of Physiology (Endocrinology and metabolism) 281(281):E248-E260, 8
Mariotti F, Huneau JF, Tome D. Dietary protein and cardiovascular risk, Journal of Nutrition Health and Aging. 5(5):200-204, 2001
François Mariotti
