Oct 11 1993;153(19):2251-9
This work was supported by the Japan Society for the Promotion of Science (JSPS) Grant-in-Aid for Young Scientists (B) Grant Number JP15K19036 (SH), JSPS Grant-in-Aid for Young Scientists Grant Number JP19K16271 (SH), Japan Science and Technology Agency (JST) ACT-X Grant Number JPMJAX201A (SH), RIKEN FY2018 Incentive Research Projects (SH), and Naito Grant for female scientists after maternity leave (SH)
As subcutaneous fat decreases during weight loss, this insulating layer becomes thinner, potentially making individuals more sensitive to environmental temperatures
Although the magnitude losses of folate content of raw materials (wheat flour, wheat bran, dough, bakers yeast, and vegetables) due to the heat treatment during breadmaking were about 45%, the fortification increased the total folate content by up to 190% and 100% in white and whole-grain bread, resp., without adverse effects on sensory properties, such as odour and taste, or overall consumer acceptance of the vegetable-fortified bread 432
This comes at a pivotal time when GLP-1 medications like Ozempic, Wegovy and Zepbound have surged in popularity transforming obesity and diabetes care with an estimated 30 million Americans in the market for weight loss treatments
This article explores one piece of that puzzle
