Supplementation of the diet of haemodialysis patients with portuguese canned sardines and evaluation of ω3 fatty acid level in erythrocyte phospholipids

Journal of Aquatic Food Product Technology

Volumn 13, Issue 3, 2004, Pages 61-68

  Bandarra, Narcisa M ^a   PalMa, Patrícia ^b   Batista, Irineu ^a   Nunes, M Leonor ^a   Branco, Patrícia ^c   Bruges, Margarida ^c   Dickson, Jorge ^c   Silva Lima, Beatriz ^b   Morais, Graça ^d   Barata, J Diogo ^c  

^a INSTITUTO PORTUGUÊS DO MAR E DA ATMOSFERA   (Portugal)

^b RESEARCH INSTITUTE FOR MEDICINES IMED ULISBOA   (Portugal)

^c HOSPITAL DE SANTA CRUZ   (Portugal)

^d UNIVERSIDADE NOVA DE LISBOA   (Portugal)

Author keywords

3 fatty acids; Canned sardine; Cardiovascular disease; Erythrocytes; Haemodialysis patients; Phospholipids

Indexed keywords

EID: 13444279951     PISSN: 10498850     EISSN: None     Source Type: Journal    
DOI: 10.1300/J030v13n03_06     Document Type: Article

References (17)