Lipid Content and Fatty Acid Composition of Phospholipids in White-Flesh Fish Species-Reference-Cited by-同舟云学术

Lipid Content and Fatty Acid Composition of Phospholipids in White-Flesh Fish Species

Published:1994 Issue:2 Volume:60 Page:177-184
ISSN:0919-9268
Container-title:Fisheries science
language:en
Short-container-title:Fisheries science

Author:

Takama Kozo¹,Suzuki Tetsuya¹,Yoshida Katsunori¹,Arai Hirofumi¹,Anma Hajime²

Affiliation:

1. Laboratory of Food Hygiene, Department of Food Science and Technology, Faculty of Fisheries, Hokkaido University

2. Training Vessel Oshoro Maru, Faculty of Fisheries, Hokkaido University

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/fishsci1994/60/2/60_2_177/_pdf

Reference26 articles.

1. 1) J. E. Kinsella: Food lipids and fatty acids. Importance in food quality, nutrition, and health. Food Technol., 42, 124-145 (1988).

2. 2) A. Nordoy and S. H. Goodnight: Dietary lipids and thrombosis-Relationships to atherosclerosis. Arteriosclerosis, 10, 149-163 (1990).

3. 3) J. Dyerberg, H. O. Bang, E. Stoffersen, S. Moncade, and J. R. Vane: Eicosapentaenoic acid and prevention of thrombosis and atherosclerosis. Lancet, 2, 117-119 (1978).

4. 4) P. M. Herold and J. E. Kinsella: Fish oil consumption and decreased risk of cardiovascular disease: a comparison of findings from animal and human feeding trials. Am. J. Clin. Nutr., 43, 566-598 (1986).

5. 5) N. Yamamoto, M. Saitoh, A. Moriuchi, M. Nomura, and H. Okuyama: Effect of dietary α-linoleate balance on brain lipid compositions and learning ability of rats. J. Lipid Res., 28, 144-151 (1987).

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