Omega-6 (n-6) and omega-3 (n-3) fatty acids in tilapia and human health: A review

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL. 5, 2009, Pages 203-211

  Young, Kaolin ^a  

^a UNIVERSITY OF ARIZONA   (United States)

Author keywords

Human health; Omega 3 polyunsaturated fatty acids; Tilapia

Indexed keywords

OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID;

ANIMAL; ANIMAL FOOD; AQUACULTURE; CARDIOVASCULAR DISEASE; CHEMICALLY INDUCED DISORDER; COMPARATIVE STUDY; COOKING; DIET; HEALTH STATUS; HUMAN; INFLAMMATION; METABOLISM; NUTRITIONAL VALUE; REVIEW; SEA FOOD; TILAPIA; WILD ANIMAL;

ANIMAL FEED; ANIMALS; ANIMALS, WILD; AQUACULTURE; CARDIOVASCULAR DISEASES; COOKERY; DIET; FATTY ACIDS, OMEGA-3; FATTY ACIDS, OMEGA-6; HEALTH STATUS; HUMANS; INFLAMMATION; NUTRITIVE VALUE; SEAFOOD; TILAPIA;

TILAPIA;

EID: 77951476834     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480903140503     Document Type: Review

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