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Dietary fish oil modulates macrophage fatty acids and decreases arthritis susceptibility in mice
B10.RIII and B10.G mice were transferred from a diet of laboratory rodent chow to a standard diet in which all the fat (5% by weight) was supplied as either fish oil (17% eicosapentaenoic acid [EPA], 12% docosahexaenoic acid [DHA], 0% arachidonic acid [AA], and 2% linoleic acid) or corn oil (0% EPA,...
| Formato: | Texto |
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| Lenguaje: | English |
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The Rockefeller University Press
1985
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2187871/ https://www.ncbi.nlm.nih.gov/pubmed/3930652 |