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“However, stearic acid, oleic acid, linoleic acid , and α-linolenic acid significantly suppressed octanoylated ghrelin production, with the effect of oleic acid being the strongest.”
“Prolonged (96 h), but not acute, treatment of the GHSR cells with the 18C OFAs oleic and linoleic acid caused a significant increase in sensitivity of the receptor to ghrelin (EC(50) reduced by a factor of 2.4 and 2.9 at 60 and 120 microM OFAs, respectively).”