Journal
CELLULAR AND MOLECULAR LIFE SCIENCES
Volume 66, Issue 20, Pages 3277-3288Publisher
SPRINGER BASEL AG
DOI: 10.1007/s00018-009-0085-4
Keywords
Fatty acids; Cardiovascular disease; Omega 3; Omega 6; Cholesterol; Inflammation
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Funding
- Institut de Recherche Pierre Fabre
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Replacing saturated with polyunsaturated (PUFAs) rather than monounsaturated fatty acids or carbohydrates results in cardiovascular prevention over a wide range of intakes. The mechanisms by which PUFAs reduce cardiovascular risk are manifold, and the extent and precise nature of their activities is the subject of several investigations, spanning from in vitro mechanistic studies to human intervention trials. This article reviews the most up-to-date evidence of the association between PUFA consumption and reduced cardiovascular mortality.
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