Omega-3 polyunsaturated fatty acids do not fluidify bilayers in the liquid-crystalline state

This work reports on the effects of two omega-3 fatty acids, namely docosahexaenoic (C22:6(4,7,10,13,16,19)) acid (DHA), and eicosapentaenoic (C20:5(5,8,11,14,17)) acid (EPA), with oleic (C18:1(9)) acid (OA) as a control, on the gel-liquid crystalline phase transition of dipalmitoyl phosphatidylchol...

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Detalles Bibliográficos
Autores principales: De Santis, Augusta, Varela, Yaiza, Sot, Jesús, D’Errico, Gerardino, Goñi, Félix M., Alonso, Alicia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6214938/
https://www.ncbi.nlm.nih.gov/pubmed/30389959
http://dx.doi.org/10.1038/s41598-018-34264-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6214938/
https://www.ncbi.nlm.nih.gov/pubmed/30389959
http://dx.doi.org/10.1038/s41598-018-34264-3

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