How To Stabilize ω-3 Polyunsaturated Fatty Acids (PUFAs) in an Animal Feeding Study?—Effects of the Temperature, Oxygen Level, and Antioxidant on Oxidative Stability of ω-3 PUFAs in a Mouse Diet-Reference-Cited by-同舟云学术

How To Stabilize ω-3 Polyunsaturated Fatty Acids (PUFAs) in an Animal Feeding Study?—Effects of the Temperature, Oxygen Level, and Antioxidant on Oxidative Stability of ω-3 PUFAs in a Mouse Diet

Published:2020-03-11 Issue:46 Volume:68 Page:13146-13153
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Jianan¹,Freund Michael A.¹,Culler Mitchell D.¹,Yang Ran¹,Chen Phoebe B.¹,Park Yeonhwa¹^ORCID,Decker Eric A.¹,Zhang Guodong¹²^ORCID

Affiliation:

1. Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States

2. Molecular and Cellular Biology Graduate Program, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States

Funder

National Institute of Food and Agriculture

U.S. Department of Agriculture

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b08298

Reference51 articles.

1. n−3 Fatty acid dietary recommendations and food sources to achieve essentiality and cardiovascular benefits

2. Therapeutic potential of n-3 polyunsaturated fatty acids in disease

3. Omega-3 fatty acids for breast cancer prevention and survivorship

4. Omega-3 polyunsaturated fatty acids for the treatment and prevention of colorectal cancer

5. Dietary oxidized n-3 PUFA induce oxidative stress and inflammation: role of intestinal absorption of 4-HHE and reactivity in intestinal cells

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