Plant- and marine-derived n−3 polyunsaturated fatty acids have differential effects on fasting and postprandial blood lipid concentrations and on the susceptibility of LDL to oxidative modification in moderately hyperlipidemic subjects

Author:

Finnegan Yvonne E,Minihane Anne M,Leigh-Firbank Elizabeth C,Kew Samantha,Meijer Gert W,Muggli Reto,Calder Philip C,Williams Christine M

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Reference49 articles.

1. Health effects of ω3 polyunsaturated fatty acids in seafoods;Simopolous;World Rev Nutr Diet,1991

2. Essentiality of and recommended dietary intakes for n−6 and n−3 fatty acids;Simopolous;Ann Nutr Metab,1999

3. Gruppo Italiano per lo Studio della Sopravvivenza nell'Infarto miocardico. Dietary supplementation with n−3 polyunsaturated fatty acids and vitamin E after myocardial infarction: results of the GISSI trial;GISSI-Prevenzione Trial;Lancet,1999

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