Stearidonic Acid Concentration by Urea Complexation from Echium Oil
Author:
Affiliation:
1. Departament of Novel Food Production and Characterization. Research Institute of Food Science, CIAL (UAM-CSIC)
2. IMDEA-Food Institute, CEI (UAM-CSIC)
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/67/9/67_ess18025/_pdf
Reference29 articles.
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2. 2) Calder, P.C. n-3 Polyunsaturated fatty acids, inflammation, and inflammatory diseases. Am. J. Clin. Nutr. 83, 1505S-1519S (2006).
3. 3) Connor, W.E. Importance of n-3 fatty acids in health and disease. Am. J. Clin. Nutr. 71, 171S-175S (2000).
4. 4) Din, J.N.; Newby, D.E.; Flapan, A.D. Omega 3 fatty acids and cardiovascular disease-fishing for a natural treatment. Br. Med. J. 328, 30-35 (2004).
5. 5) Schmitz, G.; Ecker, J. The opposing effects of n-3 and n-6 fatty acids. Prog. Lipid Res. 47, 147-155 (2008).
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