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Comparison of n-3 polyunsaturated fatty acids from vegetable oils, meat, and fish in raising platelet eicosapentaenoic acid levels in humans

  • Clinical Trials And New Products
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Lipids

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Abbreviations

AA:

arachidonic acid

ALA:

α-linoleic acid

EPA:

eicosapentaenoic acid

PL:

phospholipids

PUFA:

polyunsaturated fatty acid

TAG:

triacylglycerol

TX:

thromboxane

References

  1. Li, D. (1998) The Influence of Diet on Atherosclerotic and Thrombotic Risk Factors in Healthy Men, Ph.D. Thesis, RMIT University, Melbourne.

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  2. Mann, N.J., Sinclair, A.J., Pille, M., Johnson, L., Warrick, G., Reder, E., and Lorenz, R. (1997) The Effect of Short-Term Diets Rich in Fish, Red Meat, or White Meat on Thromboxane and Prostacyclin Synthesis in Humans,Lipids 32, 635–644.

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Authors and Affiliations

  1. Department of Food Science, RMIT University, 3001, Melbourne, VIC, Australia

    D. Li, N. J. Mann & A. J. Sinclair

Authors
  1. D. Li
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  2. N. J. Mann
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  3. A. J. Sinclair
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Li, D., Mann, N.J. & Sinclair, A.J. Comparison of n-3 polyunsaturated fatty acids from vegetable oils, meat, and fish in raising platelet eicosapentaenoic acid levels in humans. Lipids 34 (Suppl 1), S309 (1999). https://doi.org/10.1007/BF02562327

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  • DOI: https://doi.org/10.1007/BF02562327

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