, Volume 34, Supplement 1, pp S313–S313

Docosahexaenoic acid-enriched foods: Production and effects on blood lipids

  • Lloyd A. Horrocks
  • Young K. Yeo
Clinical Trials And New Products



docosahexaenoic acid


eicosapentaenoic acid


high density lipoprotein


low density lipoprotein


polyunsaturated fatty acid


  1. 1.
    Layne, K.S., Goh, Y.K., Jumpsen, J.A., Ryan, E.A., Chow, P., and Clandinin, M.T. (1996) Normal Subjects Consuming Physiological Levels of 18:3n-3 and 20:5n-3 from Flaxseed or Fish Oils Have Characteristic Differences in Plasma Lipid and Lipoprotein Fatty Acid Levels,J. Nutr. 126, 2130–2140.PubMedGoogle Scholar
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    Davidson, M.H., Maki, K.C., Kalkowski, J., Schaefer, E.J., Torri, S.A., and Drennan, K.B. (1997) Effects of Docosahexaenoic Acid on Serum Lipoproteins in Patients with Combined Hyperlipidemia: A Randomized, Double-Blind, Placebo-Controlled Trial,J. Am. Coll. Nutr. 16, 236–243.PubMedGoogle Scholar
  3. 3.
    Daviglus, M.L., Stamler, J., Orencia, A.J., Dyer, A.R., Liu, K., Greenland, P., Walsh, M.K., Morris, D., and Shekelle, R.B. (1997) Fish Consumption and the 30-Year Risk of Fatal Myocardial Infarction,New Engl. J. Med. 336, 1046–1053.PubMedCrossRefGoogle Scholar

Copyright information

© AOCS Press 1999

Authors and Affiliations

  • Lloyd A. Horrocks
    • 3
    • 1
  • Young K. Yeo
    • 2
  1. 1.Department of Medical BiochemistryThe Ohio State UniversityColumbus
  2. 2.Kyungpook National UniversityTaeguKorea
  3. 3.Docosa Foods, Ltd.Columbus

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