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To study the molecular mediators of naturally rewarding effects of palatable food we used a model of palatable “snacking” (Ulrich-Lai et al., 2007) in which rats are given chronic, brief access to a limited amount of sucrose solution (30%). Single housed, male Long-Evans rats (250g) (n=12 per...
ORGANISM(S): Rattus norvegicus 

OBJECTIVE: Brown adipose tissue (BAT) burns fatty acids (FAs) to produce heat, and shows diurnal oscillation in glucose and triglyceride (TG)-derived FA-uptake, peaking around wakening. Here we aimed to gain insight in the diurnal regulation of metabolic BAT activity.

2023-11-15 | MTBLS4082 | MetaboLights
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