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“Even-numbered, straight chain fatty acids enhance gluconeogenesis from l-lactate, pyruvate, and l-alanine by 25 to 35%, whereas gluconeogenesis from glycerol (20%) and d-fructose (10%) is inhibited.”
The Journal of biological chemistry • 1973 | View Paper
“It was thus possible to maintain relatively normal rates of gluconeogenesis from alanine in spite of almost complete inhibition of long chain fatty acid oxidation.”