Comparison of n-3 polyunsaturated fatty acids from vegetable oils, meat, and fish in raising platelet eicosapentaenoic acid levels in humans.
Department of Food Science, RMIT University, Melbourne, VIC, Australia.
D
D
Li
N J
NJ
Mann
A J
AJ
Sinclair
D000328:Adult; D001792:Blood Platelets / Q000187:drug effects / Q000378:metabolism*; D014676:Diet, Vegetarian; D004042:Dietary Fats, Unsaturated; D015118:Eicosapentaenoic Acid / Q000097:blood*; D005229:Fatty Acids, Monounsaturated; D015525:Fatty Acids, Omega-3 / Q000494:pharmacology*; D005395:Fish Oils; D006801:Humans; D008297:Male; D008383:Margarine; D008460:Meat; D008875:Middle Aged; D010938:Plant Oils; D000074262:Rapeseed Oil; D012450:Safflower Oil; D017747:Seafood
D004042:Dietary Fats, Unsaturated; D005229:Fatty Acids, Monounsaturated; D015525:Fatty Acids, Omega-3; D005395:Fish Oils; D010938:Plant Oils; D000074262:Rapeseed Oil; D012450:Safflower Oil; D008383:Margarine; D015118:Eicosapentaenoic Acid