Cardiac mortality is associated with low levels of omega-3 and omega-6 fatty acids in the heart of cadavers with a history of coronary heart disease

Cardiac mortality is associated with low levels of omega-3 and omega-6 fatty acids in the heart of cadavers with a history of coronary heart disease

The benefits of omega-3 (ie, eicosapentaenoic acid and docosahexaenoic acid [DHA]) and omega-6 (ie, linoleic acid and arachidonic acid [AA]) fatty acids on reducing cardiac mortality are still debated. In this study, we tested the hypothesis that high levels of omega-3 and omega-6 fatty acids in hea...

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Bibliographic Details
Main Authors: Chattipakorn N., Settakorn J., Petsophonsakul P., Suwannahoi P., Mahakranukrauh P., Srichairatanakool S., Chattipakorn SC.
Format: Article
Language:English
Published: 2014
Online Access:http://www.ncbi.nlm.nih.gov/pubmed/3502482
http://cmuir.cmu.ac.th/handle/6653943832/3111
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Institution: Chiang Mai University
Language: English

Internet

http://www.ncbi.nlm.nih.gov/pubmed/3502482
http://cmuir.cmu.ac.th/handle/6653943832/3111

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