Bioactive fish fatty acids: Health effects and their use as functional food ingredients

Current Nutrition and Food Science

Volumn 9, Issue 4, 2013, Pages 283-297

  Pacetti, Deborah ^a   Mozzon, Massimo ^a   Lucci, Paolo ^b   Frega, Natale G ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

^b PONTIFICIA UNIVERSIDAD JAVERIANA   (Colombia)

Author keywords

Bioactive foods; Docosahexaenoic acid (DHA); Eicosapentaenoic acid (EPA); Fish oil; Food enrichment; Functional food; Furan fatty acids; Omega 3 polyunsaturated fatty acids

Indexed keywords

ALPHA TOCOPHEROL; APOLIPOPROTEIN B; DOCOSAHEXAENOIC ACID; FOLIC ACID; GLUCOSE; ICOSAPENTAENOIC ACID; LOW DENSITY LIPOPROTEIN CHOLESTEROL; OLEIC ACID; OMEGA 3 FATTY ACID; PYRIDOXINE; RETINOL; VITAMIN D;

ALZHEIMER DISEASE; ARTICLE; CARDIOVASCULAR DISEASE; CARDIOVASCULAR RISK; CHOLESTEROL BLOOD LEVEL; DEMENTIA; DIET SUPPLEMENTATION; DIETARY INTAKE; FISH; FOOD INTAKE; GLUCOSE BLOOD LEVEL; GLUCOSE TOLERANCE; HEART PROTECTION; HUMAN; INSULIN SENSITIVITY; KIDNEY DISEASE; LIPID OXIDATION; MENTAL DISEASE; NEUROLOGIC DISEASE; NON INSULIN DEPENDENT DIABETES MELLITUS; PRIORITY JOURNAL; RHEUMATOID ARTHRITIS; THROMBOCYTE AGGREGATION; ULCERATIVE COLITIS;

EID: 84889031858     PISSN: 15734013     EISSN: 22123881     Source Type: Journal    
DOI: 10.2174/15734013113096660015     Document Type: Article

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