Seafood lipids and cardiovascular health

Author:

Cardoso Carlos,Afonso Cláudia,Bandarra Narcisa M.

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Springer Science and Business Media LLC

Subject

General Medicine

Reference100 articles.

1. EFSA (2012). EFSA panel on dietetic products, nutrition and allergies (NDA); scientific opinion related to the tolerable upper intake level of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and docosapentaenoic acid (DPA). Accessed on 23rd July 2013. (URL: http://www.efsa.europa.eu/en/efsajournal/doc/2815.pdf ).

2. Wang C, Harris WS, Chung M, Lichtenstein AH, Balk EM, Kupelnick B, Jordan HS, Lau J. n-3 Fatty acids from fish or fish-oil supplements, but not α-linolenic acid, benefit cardiovascular disease outcomes in primary- and secondary-prevention studies: a systematic review. Am J Clin Nutr. 2006;84:5–17.

3. Botta JR, Kennedy K, Squires BE. Effect of method of catching and time of season on the composition of Atlantic cod (Gadus morhua). J Food Sci. 1986;52(922–924):927.

4. Soccol MCH, Oetterer M. Seafood as functional food. Braz Arch Biol Technol. 2003;46(3):443–54.

5. Bang HO, Dyerberg J, Sinclair HM. The composition of the Eskimo food in northwestern Greenland. Am J Clin Nutr. 1980;33:2657–61.

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