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Short Report
Comparative Analysis of the Preventive Effects of Canagliflozin, a Sodium-Glucose Co-Transporter-2 Inhibitor, on Body Weight Gain Between Oral Gavage and Dietary Administration by Focusing on Fatty Acid Metabolism
Satoko Kawarasaki1 Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji611-0011, Japan
, Honami Sawazaki1 Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji611-0011, Japan
, Hiroaki Iijima2 Ikuyaku. Integrated Value Development Division, Mitsubishi Tanabe Pharma Corporation, Tokyo, Japanhttps://orcid.org/0000-0003-4621-2394
, Su-Ping Ng1 Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji611-0011, Japan
, Jungin Kwon1 Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji611-0011, Japan
, Shinsuke Mohri1 Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji611-0011, Japan
, Mari Iwase1 Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji611-0011, Japan
, Huei-Fen Jheng1 Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji611-0011, Japanhttps://orcid.org/0000-0002-9430-9273
, Haruya Takahashi1 Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji611-0011, Japan
, Wataru Nomura1 Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji611-0011, Japan;3 Research Unit for Physiological Chemistry, The Center for the Promotion of Interdisciplinary Education and Research, Kyoto University, Kyoto606-8317, Japan
, Kazuo Inoue1 Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji611-0011, Japan;3 Research Unit for Physiological Chemistry, The Center for the Promotion of Interdisciplinary Education and Research, Kyoto University, Kyoto606-8317, Japanhttps://orcid.org/0000-0001-7003-8635
, Teruo Kawada1 Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji611-0011, Japan;3 Research Unit for Physiological Chemistry, The Center for the Promotion of Interdisciplinary Education and Research, Kyoto University, Kyoto606-8317, Japan
& Tsuyoshi Goto1 Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji611-0011, Japan;3 Research Unit for Physiological Chemistry, The Center for the Promotion of Interdisciplinary Education and Research, Kyoto University, Kyoto606-8317, JapanCorrespondence[email protected]
https://orcid.org/0000-0003-1283-147X
show allhttps://orcid.org/0000-0003-1283-147X
Pages 4353-4359
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Published online: 16 Nov 2020
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