A simple method of supplementation of omega-3 polyunsaturated fatty acids: Use of fortified yogurt in healthy volunteers

Nutrition in Clinical Practice

Volumn 25, Issue 6, 2010, Pages 641-645

  McCowen, Karen C ^a   Ling, Pei Ra ^a   Decker, Eric ^b   Djordjevic, D ^b   Roberts, R F ^c   Coupland, J N ^b   Bistrian, Bruce R ^a  

^a BETH ISRAEL DEACONESS MEDICAL CENTER   (United States)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

arachidonic acid; docosahexaenoic acid; omega 3 fatty acids

Indexed keywords

ARACHIDONIC ACID; DOCOSAHEXAENOIC ACID; FATTY ACID; OMEGA 3 FATTY ACID; PHOSPHOLIPID; YOGHURT;

ARTICLE; DIET SUPPLEMENTATION; DIETARY INTAKE; EMULSION; HUMAN; HUMAN EXPERIMENT; NORMAL HUMAN; PHOSPHOLIPID BLOOD LEVEL;

ARACHIDONIC ACID; DIETARY FATS; DIETARY SUPPLEMENTS; DOCOSAHEXAENOIC ACIDS; EMULSIONS; FATTY ACIDS, OMEGA-3; FOOD, FORTIFIED; HUMANS; PHOSPHOLIPIDS; YOGURT;

EID: 78650492291     PISSN: 08845336     EISSN: None     Source Type: Journal    
DOI: 10.1177/0884533610385699     Document Type: Article

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