Omega-3 / omega-6 fatty acids ratio in olive oils from ltalian olive varieties

Agro Food Industry Hi-Tech

Volumn 18, Issue 6, 2007, Pages 17-18

  Caravita, Mariaanna ^a   Benincasa, Cinzia ^a   De Rose, Fausto ^a   Muzzalupo, Innocenzo ^a   Parise, Attilio ^a   Pellegrino, Massimiliano ^a   Perri, Enzo ^a   Rizzuti, Biagio ^a  

^a Cda Li Rocchi   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EXTRA VIRGIN OLIVE OIL; LINOLEIC; LINOLENIC ACIDS; OMEGA-3; OMEGA-6 FATTY ACIDS; OMEGA-6/OMEGA-3 RATIOS;

FOOD TECHNOLOGY;

OLIVE OIL;

EID: 38849184567     PISSN: 17226996     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (4)

1. D.H. Jho, S.M. Cole et al., "Role of Omega-3 fatty acid supplementation in inflammation and malignancy", Integr Cancer Ther, 3, pp. 98-111 (2004).
2. G. Fontani, F. Corradeschi et al., "Cognitive and physiological effects of Omega-3 polyunsaturated fatty acid supplementation in healthy subjects", European J. Cl. Investigation, 35, pp. 691-699 (2005).
3. C. Galli, F. Marangoni, N-3 fatty acids in the Mediterranean diet, Prostaglandins, Leukotrienes and Essential Fatty Acids, 75, pp. 129-133 (2006).
4. European Communities (EC) (1991), Official Journal of the Commission of the European Communities, Regulation No 2568/91 L 248, September 5 (1991).