Effects of a 12-week high-α-linolenic acid intervention on EPA and DHA concentrations in red blood cells and plasma oxylipin pattern in subjects with a low EPA and DHA status
Author:
Affiliation:
1. Institute of Food Science and Human Nutrition
2. Leibniz University Hannover
3. Germany
4. Institute for Food Toxicology
5. University of Veterinary Medicine Hannover
6. Chair of Food Chemistry
7. Faculty of Mathematics and Natural Sciences
Abstract
The essential omega-3 fatty acid alpha-linolenic acid (ALA, 18:3n3) can be converted into EPA and DHA.
Funder
Deutsche Forschungsgemeinschaft
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2018/FO/C7FO01809F
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