Intake of Baked Cod Fillet Resulted in Lower Serum Cholesterol and Higher Long Chain n-3 PUFA Concentrations in Serum and Tissues in Hypercholesterolemic Obese Zucker fa/fa Rats

Intake of Baked Cod Fillet Resulted in Lower Serum Cholesterol and Higher Long Chain n-3 PUFA Concentrations in Serum and Tissues in Hypercholesterolemic Obese Zucker fa/fa Rats

Increasing evidence indicates that lean fish consumption may benefit cardiovascular health. High cholesterol and low n-3 PUFA concentrations in serum are associated with an increased risk of coronary heart disease; therefore, it is of interest to investigate effects of cod intake on cholesterol and...

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Bibliographic Details
Main Authors: Linn A. Vikøren, Aslaug Drotningsvik, Marthe T. Bergseth, Svein A. Mjøs, Maren H. Austgulen, Gunnar Mellgren, Oddrun A. Gudbrandsen
Format: Article
Language:English
Published: MDPI AG 2018-06-01
Series:Nutrients
Subjects:
cholesterol
cod
fish fillet
n-3 PUFA
obese Zucker rat
Online Access:http://www.mdpi.com/2072-6643/10/7/840

Internet

http://www.mdpi.com/2072-6643/10/7/840

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