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Changes in serum lipids and platelet fatty acid composition following consumption of eggs enriched in alpha-linolenic acid (LnA)

✍ Scribed by Ferrier, Les K.; Caston, Linda; Leeson, Steve; James Squires, E.; Celi, Bernadette; Thomas, Lisa; Holub, Bruce J.

Book ID
122529862
Publisher
Elsevier Science
Year
1992
Tongue
English
Weight
800 KB
Volume
25
Category
Article
ISSN
0963-9969

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## Abstract The influences of dietary supplementation with α‐tocopheryl acetate (α‐TA) and of processing (by hard‐boiling and scrambling) of eggs enriched with ω3 fatty acids, either very long‐chain ω3 polyunsaturated fatty acids (VLC ω3 PUFAs) or linolenic acid (LNA), on fatty acid composition, α‐