Enkephalinase activity is modified and correlates with fatty acids in frontal cortex depending on fish, olive or coconut oil used in the diet
Authors
Ana B. Segarra
Department of Health Sciences, University of Jaen, Jaen, Spain
Isabel Prieto
Department of Health Sciences, University of Jaen, Jaen, Spain
Magdalena Martinez-Canamero
Department of Health Sciences, University of Jaen, Jaen, Spain
Jose-Ignacio Ruiz-Sanz
Department of Physiology, Medicine and Nursing School, University of the Basque Country UPV/EHU, Leioa, Spain
M. Begona Ruiz-Larrea
Department of Physiology, Medicine and Nursing School, University of the Basque Country UPV/EHU, Leioa, Spain
Marc De Gasparo
Rossemaison, Switzerland
Inmaculada Banegas
Department of Health Sciences, University of Jaen, Jaen, Spain
Stefan Zorad
Institute of Experimental Endocrinology, Biomedical Research Center, Slovak Academy of Sciences, Bratislava, Slovakia
Manuel Ramirez-Sanchez
Department of Health Sciences, University of Jaen, Jaen, Spain
Language: English
Page range: 59 - 64
Published on: May 13, 2019
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
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© 2019 Ana B. Segarra, Isabel Prieto, Magdalena Martinez-Canamero, Jose-Ignacio Ruiz-Sanz, M. Begona Ruiz-Larrea, Marc De Gasparo, Inmaculada Banegas, Stefan Zorad, Manuel Ramirez-Sanchez, published by Slovak Academy of Sciences, Institute of Experimental Endocrinology
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.