Effects of Dietary n–3 and n–6 Polyunsaturated Fatty Acids in Inflammation and Cancerogenesis

Effects of Dietary n–3 and n–6 Polyunsaturated Fatty Acids in Inflammation and Cancerogenesis

The dietary recommendation encourages reducing saturated fatty acids (SFA) in diet and replacing them with polyunsaturated fatty acids (PUFAs) n–3 (omega–3) and n–6 (omega–6) to decrease the risk of metabolic disturbances. Consequently, excessive n–6 PUFAs content and high n–6/n–3 ratio are found in...

Full description

Bibliographic Details
Main Authors: Kamila P. Liput, Adam Lepczyński, Magdalena Ogłuszka, Agata Nawrocka, Ewa Poławska, Agata Grzesiak, Brygida Ślaska, Chandra S. Pareek, Urszula Czarnik, Mariusz Pierzchała
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:International Journal of Molecular Sciences
Subjects:
PUFA
omega-3 fatty acids
omega-6 fatty acids
oxylipins
inflammation
cancerogenesis
Online Access:https://www.mdpi.com/1422-0067/22/13/6965

Internet

https://www.mdpi.com/1422-0067/22/13/6965

Similar Items