Dietary fish oil improves endothelial function and lowers blood pressure via suppression of sphingolipid-mediated contractions in spontaneously hypertensive rats

OBJECTIVE: Long-chain n-3 polyunsaturated fatty acids from oily fish reduce blood pressure (BP) in hypertension. Previously, we demonstrated that hypertension is associated with marked alterations in sphingolipid biology and elevated ceramide-induced vasoconstriction. Here we investigated in spontan...

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書誌詳細
出版年:J Hypertens
主要な著者: van den Elsen, Lieke W.J., Spijkers, Léon J.A., van den Akker, Rob F.P., van Winssen, Aggie M.H., Balvers, Martin, Wijesinghe, Dayanjan S., Chalfant, Charles E., Garssen, Johan, Willemsen, Linette E.M., Alewijnse, Astrid E., Peters, Stephan L.M.
フォーマット: Artigo
言語:Inglês
出版事項: 2014
主題:
Article
オンライン･アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC4312004/
https://ncbi.nlm.nih.gov/pubmed/24569415
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1097/HJH.0000000000000131
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