In the past three decades, total fat and saturated fat intake as a percentage of total calories
has continuously decreased in Western diets, while the intake of omega-6 fatty acid …

A variety of fatty acids exists in the diet of humans, in the bloodstream of humans, and in
cells and tissues of humans. Fatty acids are energy sources and membrane constituents …

Alpha-linolenic acid (ALA) is an essential fatty acid and the substrate for the synthesis of
longer-chain, more unsaturated ω-3 fatty acids, eicosapentaenoic acid (EPA) …

Linoleic acid (LA) and alpha linolenic acid (ALA) belong to the n− 6 (omega-6) and n− 3
(omega-3) series of polyunsaturated fatty acids (PUFA), respectively. They are defined …

Maintaining the high standards that made the previous editions such well-respected and
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …

A large body of evidence supports the cardioprotective effects of the long-chain omega-3
polyunsaturated fatty acids (PUFAs), eicosapentaenoic acid (EPA), and docosahexaenoic …

Background: Regular consumption of n− 3 fatty acids of marine origin can improve serum
lipids and reduce cardiovascular risk. Objective: This study aimed to determine whether …

Hypertriglyceridemia is a risk factor for atherosclerotic coronary heart disease. Very high
triglyceride (TG) levels (≥ 500 mg/dl [5.65 mmol/l]) increase the risk of pancreatitis. One …

Fish oil supplementation is commonplace in human nutrition and is being used in both
enteral and parenteral formulations during the treatment of patients with a large variety of …

Abstract Omega-3 fatty acids (ω-3 FAs) are essential fatty acids with diverse biological
effects in human health and disease. Reduced cardiovascular morbidity and mortality is a …