Saffron (Crocus sativus L.) increases glucose uptake and insulin sensitivity in muscle cells via multipathway mechanisms
- Author
- CHANGKEUN KANG1 ; LEE, Hyunkyoung1 ; JUNG, Eun-Sun1 ; SEYEDIAN, Ramin1 ; JO, Mina1 ; KIM, Jehein1 ; KIM, Jong-Shu1 ; KIM, Euikyung1 2
[1] College of Veterinary Medicine, Gyeongsang National University, Jinju 660-701, Korea, Republic of
[2] Research Institute of Life Science, Gyeongsang National University, Korea, Republic of - Source
Food chemistry. 2012, Vol 135, Num 4, pp 2350-2358, 9 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- AMPK Glucose uptake Insulin sensitivity Saffron Skeletal muscle cells
- Keyword (fr)
- Captation Crocus sativus Glucose Insuline Muscle Mécanisme Safran Sensibilité Angiospermae Epice Glucide Iridaceae Monocotyledones Spermatophyta
- Keyword (en)
- Uptake Crocus sativus Glucose Insulin Muscle Mechanism Saffron Sensitivity Angiospermae Spice Carbohydrate Iridaceae Monocotyledones Spermatophyta
- Keyword (es)
- Captación Crocus sativus Glucosa Insulina Músculo Mecanismo Azafrán Sensibilidad Angiospermae Especia Glúcido Iridaceae Monocotyledones Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26385102
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2012.06.092 
https://dx.doi.org/10.1016/j.foodchem.2012.06.092
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