Are the health benefits of fish oils limited by products of oxidation?

Nutrition Research Reviews

Volumn 19, Issue 1, 2006, Pages 53-62

  Turner, Rufus ^a   McLean, Carlene H ^a   Silvers, Karen M ^a,b  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

^b NONE   (New Zealand)

Author keywords

Animals; Cells; Fish oils; Human clinical trials; Hydroperoxides; Oxidised lipids

Indexed keywords

CHYLOMICRON; FISH OIL; LONG CHAIN FATTY ACID; LOW DENSITY LIPOPROTEIN CHOLESTEROL; OMEGA 3 FATTY ACID;

ATHEROSCLEROSIS; CARDIOVASCULAR DISEASE; CARDIOVASCULAR RISK; CLINICAL TRIAL; DRUG ACTIVITY; DRUG EFFECT; DRUG MECHANISM; FAT INTAKE; HEALTH STATUS; HUMAN; LIPID DEGRADATION; LIPID METABOLISM; LIPID OXIDATION; NONHUMAN; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; OUTCOME ASSESSMENT; REVIEW; RISK ASSESSMENT; RISK REDUCTION; THROMBOSIS;

ANIMALIA;

EID: 33746796799     PISSN: 09544224     EISSN: None     Source Type: Journal    
DOI: 10.1079/NRR2006117     Document Type: Review

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