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. 2015 Nov 4;59:10.3402/fnr.v59.29678. doi: 10.3402/fnr.v59.29678

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© 2015 Antonello E. Rigamonti et al.

This is an Open Access article distributed under the terms of the Creative Commons Attribution 4.0 International License, allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

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Fig. 2 — Changes of circulating levels of anandamide (AEA, top left panel), 2-arachidonoyl-glycerol (2-AG, top right panel), palmitoylethanolamide (PEA, bottom left panel), and oleoylethanolamide (OEA, bottom right panel) in satiated obese subjects before (i.e. T60–T70) and after (i.e. T60–T190) chocolate or non-palatable meal during the hedonic and non-palatable sessions of eating, respectively. Chocolate or non-palatable meal was consumed from T70 to T80 after a sensorial exposure of the foods and view of pictures of chocolate-based foods (in the hedonic session) or landscapes and nature (in the non-palatable session) from T60 to T70. See the text for further details. Values are expressed as mean±SD. *p<0.05 vs. the corresponding time point of the non-palatable session; ×p<0.05 vs. the corresponding T60 value.