Effect of Different Omega-6/Omega-3 Polyunsaturated Fatty Acid Ratios on the Formation of Monohydroxylated Fatty Acids in THP-1 Derived Macrophages

Omega-6 and omega-3 polyunsaturated fatty acids (n-6 and n-3 PUFA) can modulate inflammatory processes. In western diets, the content of n-6 PUFA is much higher than that of n-3 PUFA, which has been suggested to promote a pro-inflammatory phenotype. The aim of this study was to analyze the effect of...

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Detalles Bibliográficos
Autores principales: Keeren, Kathrin, Huang, Dan, Smyl, Christopher, Fischer, Andreas, Rothe, Michael, Weylandt, Karsten-H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4498302/
https://www.ncbi.nlm.nih.gov/pubmed/25860776
http://dx.doi.org/10.3390/biology4020314

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