2025-01-17 14-20-15

Content

Emulsifying Medium Chain Triglycerides (MCTs) increases Ketogenesis from MCTs

References

Original Sources1	Citations
courchesne-loyerEmulsificationIncreasesAcute2017	Courchesne-Loyer, Alexandre, Carolyn-Mary Lowry, Valérie St-Pierre, Camille Vandenberghe, Mélanie Fortier, Christian-Alexandre Castellano, J Richard Wagner, and Stephen C Cunnane. “Emulsification Increases the Acute Ketogenic Effect and Bioavailability of Medium-Chain Triglycerides in Humans.” Current Developments in Nutrition 1, no. 7 (June 21, 2017): e000851. https://doi.org/10.3945/cdn.117.000851.

Original Sources1

Citations

courchesne-loyerEmulsificationIncreasesAcute2017

Courchesne-Loyer, Alexandre, Carolyn-Mary Lowry, Valérie St-Pierre, Camille Vandenberghe, Mélanie Fortier, Christian-Alexandre Castellano, J Richard Wagner, and Stephen C Cunnane. “Emulsification Increases the Acute Ketogenic Effect and Bioavailability of Medium-Chain Triglycerides in Humans.” Current Developments in Nutrition 1, no. 7 (June 21, 2017): e000851. https://doi.org/10.3945/cdn.117.000851.