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Omega-3 fatty acids in atherosclerosis and coronary artery disease

Omega-3 polyunsaturated fatty acids have emerged as possible protective factors associated with a decreased risk for myocardial infarction in populations with a high marine food intake, which may relate to effects on lipid metabolism, thrombosis and inflammation. Omega-3 fatty acids decrease triglyc...

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Detalles Bibliográficos
Autor principal:	Bäck, Magnus
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Future Science Ltd 2017
Materias:	Special Report
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5674268/ https://www.ncbi.nlm.nih.gov/pubmed/29134121 http://dx.doi.org/10.4155/fsoa-2017-0067

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