Experiment Reveals How The Mediterranean Diet Works at The Cellular Level
A closeup of lipid droplets used in the study: oleic acid on the left and elaidic acid on the right. (Katharina Papsdorf/Stanford University)The roundworms ate bacteria supplemented with either oleic acid or elaidic acid, a monounsaturated trans fatty acid found in margarine and fried foods.
Rate This Post
Rate The Educational Value
Rate The Ease of Understanding and Presentation
Interesting or Boring? Rate the Entertainment Value