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.

• Main Authors: Nipon Chattipakorn, Jongkolnee Settakorn, Petnoi Petsophonsakul, Padiphat Suwannahoi, Pasuk Mahakranukrauh, Somdet Srichairatanakool, Siriporn C. Chattipakorn
• 格式: 雜誌
• 出版: 2018
• 主題: Medicine
• 在線閱讀: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77649223526&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/49292
• 機構: Chiang Mai University

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...