. Author manuscript; available in PMC: 2014 Sep 1.

Published in final edited form as: Psychoneuroendocrinology. 2013 Feb 11;38(9):1553–1564. doi: 10.1016/j.psyneuen.2013.01.004

Table 2.

Levels of (ng/mg) dopamine (DA), 3,4-dihydroxyphenylacetic acid (DOPAC) and homovanillic acid (HVA) in the cortex, hippocampus and hypothalamus of brain after a 1 week low-fat (LFD) or high-fat (HFD) diet feeding

	Cortex
Diet	DA	DOPAC	HVA
LFD	1.27 ± 0.06	0.09 ± 0.01	0.11 ± 0.01^a
HFD	1.30 ± 0.05	0.10 ± 0.01	0.13 ± 0.01^b
	Hippocampus
Diet	DA	DOPAC	HVA
LFD	0.75 ± 0.11	0.18 ± 0.03	0.78 ± 0.06^a
HFD	0.99 ± 0.16	0.26 ± 0.06	0.98 ± 0.07^b
	Hypothalamus
Diet	DA	DOPAC	HVA
LFD	5.22 ± 0.69^a	1.14 ± 0.16	1.32 ± 0.13
HFD	3.17 ± 0.66^b	0.79 ± 0.19	1.81 ± 0.79

Results are expressed as mean ± SEM, n=10 per group. One-way ANOVA revealed main effect of diet (p<0.05). Letters within columns indicate significant differences. (HVA, cortex p=0.028; HVA, hippocampus p=0.039; DA, hypothalamus p=0.045)