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: Nipon Chattipakorn, Jongkolnee Settakorn, Petnoi Petsophonsakul, Padiphat Suwannahoi, Pasuk Mahakranukrauh, Somdet Srichairatanakool, Siriporn C. Chattipakorn
Format: Journal
Published: 2018
Subjects:
Medicine
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77649223526&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/49292
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Institution: Chiang Mai University

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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77649223526&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/49292

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