The omega-3 (n-3) long-chain polyunsaturated fatty acids (LC-PUFA), eicosapentaenoic
(EPA, 20: 5n-3) and docosahexaenoic (DHA, 22: 6n-3) acids, are well accepted as being …

Severe coronavirus disease 2019 (COVID-19) symptoms, including systemic inflammatory
response and multisystem organ failure, are now affecting thousands of infected patients …

Oxylipins formed from polyunsaturated fatty acids (PUFAs) are the main mediators of PUFA
effects in the body. They are formed via cyclooxygenase, lipoxygenase, and cytochrome …

Numerous benefits have been attributed to dietary long-chain omega-3 polyunsaturated fatty
acids (n-3 LC-PUFAs), including protection against cardiac arrhythmia, triglyceride-lowering …

Due to change in lifestyle and food habits, people are more at risk of diet-related diseases
and cancers. It is also established that dietary modifications significantly reduce the risk of …

Green compositions and processes for fabrication of dual-and multiloaded nanocarriers with
an antioxidant functionality and neuroprotective, cardioprotective, antiviral, and …

Parkinson's disease (PD) is characterized as a chronic and progressive neurodegenerative
disorder, and the deposition of specific protein aggregates of α-synuclein, termed Lewy …

Background Oil extracted from shrimp processing by-products (SPBP) is rich in n-3 fatty
acids and astaxanthin. These compounds are well known for health benefits, especially for …

The efficacy of cold plasma for inactivation of food-borne pathogens in foods is established.
However, insights on cold plasma-food interactions in terms of quality effects, particularly for …

Background The health effects of long-chain omega-3 polyunsaturated fatty acids (n–3
PUFAs) are partly mediated by their oxidized metabolites, ie, eicosanoids and other …