Comparison of vegetable and fish oil in the provision of N-3 polyunsaturated fatty acids for nervous tissue and selected organs

Journal of Nutritional Biochemistry

Volumn 8, Issue 8, 1997, Pages 472-478

  Bourre, Jean Marie E ^a,b,c   Dumont, Odile L ^a   Piciotti, Michèle J ^a   Clément, Michel E ^a   Durand, Georges A ^a  

^a INSERM   (France)

^b HÔPITAL FERNAND WIDAL   (France)

^c CEMAGREF   (France)

Author keywords

Brain; Fish oil; Nervous system; Nutrition; Vegetable oil

Indexed keywords

DOCOSAHEXAENOIC ACID; FISH OIL; LINOLENIC ACID; MYELIN; POLYUNSATURATED FATTY ACID; VEGETABLE OIL;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; HEART; HISTOCHEMISTRY; KIDNEY; LIPID COMPOSITION; LIVER; LUNG; MUSCLE; NERVE ENDING; NERVOUS SYSTEM; NONHUMAN; NUTRITION; RAT; RETINA; SCIATIC NERVE;

EID: 0030853894     PISSN: 09552863     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0955-2863(97)00059-4     Document Type: Article

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