Margarines fortified with α-linolenic acid, eicosapentaenoic acid, or docosahexaenoic acid alter the fatty acid composition of erythrocytes but do not affect the antioxidant status of healthy adults

Journal of Nutrition

Volumn 142, Issue 9, 2012, Pages 1638-1644

  Egert, Sarah ^a,b,d   Lindenmeier, Michael ^c   Harnack, Kerstin ^c   Krome, Katharina ^c   Erbersdobler, Helmut F ^d   Wahrburg, Ursel ^b   Somoza, Veronika ^c,e  

^a UNIVERSITY OF BONN   (Germany)

^b MÜNSTER UNIVERSITY OF APPLIED SCIENCES   (Germany)

^c DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^d UNIVERSITY OF KIEL   (Germany)

^e UNIVERSITY OF VIENNA   (Austria)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; BIOLOGICAL MARKER; DOCOSAHEXAENOIC ACID; FATTY ACID; ICOSAPENTAENOIC ACID; LINOLEIC ACID; LINOLENIC ACID; MALONALDEHYDE; MARGARINE; OMEGA 3 FATTY ACID; TOCOPHEROL; URIC ACID;

ADULT; ARTICLE; ATHEROSCLEROSIS; CONTROLLED STUDY; DIETARY INTAKE; ERYTHROCYTE; FAT INTAKE; FEMALE; HEART PROTECTION; HUMAN; HUMAN EXPERIMENT; LIPID COMPOSITION; LIPID DIET; MALE; NORMAL HUMAN; QUANTITATIVE ANALYSIS; RANDOMIZED CONTROLLED TRIAL; URIC ACID BLOOD LEVEL;

EID: 84866275980     PISSN: 00223166     EISSN: 15416100     Source Type: Journal    
DOI: 10.3945/jn.112.161802     Document Type: Article

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