Biotechnological production and applications of the ω-3 polyunsaturated fatty acid docosahexaenoic acid
✍ Scribed by L. Sijtsma; M.E. Swaaf
- Publisher
- Springer
- Year
- 2004
- Tongue
- English
- Weight
- 170 KB
- Volume
- 64
- Category
- Article
- ISSN
- 1432-0614
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## Abstract Experimental studies suggest detrimental effects of ω‐6 polyunsaturated fatty acids (PUFA), and beneficial effects of ω‐3 PUFAs on mammary carcinogenesis, possibly in interaction with antioxidants. However, PUFA food sources are diverse in human diets and few epidemiologic studies have
## Abstract Omega‐6 and ω‐3 polyunsaturated fatty acids compete at the active sites of enzymes responsible for Δ‐6 desaturation, incorporation into membrane phospholipids, release from membrane phospholipids and conversion into either prostaglandins or leukotrienes. Since prostaglandins are involve