April 17, 2013 — The Journal of Lipid Research launches podcasts with an interview with Pedro F. Marrero González from the University of Barcelona about his group’s recently published paper, “Fsp27/CIDEC is a CREB target gene induced during early fasting in liver and regulated by FA oxidation rate.” The interview and paper focus on the regulation of fatty acid synthesis and oxidation during conditions of fasting. Click here to find the transcript and listen to the podcast. 

March 8, 2013 — Researchers have discovered that deleting a specific gene in mice prevents them from becoming obese even on a high fat diet, a finding they believe may be replicated in humans. The two-year study, funded by the National Institutes of Health and the U.S. Department of Agriculture, was published last month in the Journal of Lipid Research. More...

Jan. 13, 2012 – Why do we like fatty foods so much? We can blame our taste buds. Our tongues apparently recognize and have an affinity for fat, according to researchers at Washington University School of Medicine in St. Louis. They have found that variations in a gene can make people more or less sensitive to the taste of fat. The study is the first to identify a human receptor that can taste fat and suggests that some people may be more sensitive to the presence of fat in foods. The study is available online in the Journal of Lipid Research. More... 

Dec. 20, 2010 -- New research findings appearing in the January Journal of Lipid Research indicate that compounds called oxysterols are not present in any significant amount in multiple sclerosis patients, contradicting a previous study that suggested that some of these cholesterol metabolites were associated with MS and could be used as diagnostic tools in the clinic. More...