Effects of baked and raw salmon fillet on lipids and n-3 PUFAs in serum and tissues in Zucker fa/fa rats​​​​​​​​​​​​​​​​​​​​

Knowledge of the health impact of consuming heat-treated versus raw fish fillet is limited. To investigate effects of baked or raw salmon fillet intake on lipids and n-3 PUFAs in serum and tissues, obese Zucker fa/fa rats were fed diets containing 25% of protein from baked or raw salmon fillet and 7...

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Библиографические подробности
Опубликовано в: :Food Nutr Res
Главные авторы: Vikøren, Linn A., Drotningsvik, Aslaug, Bergseth, Marthe T., Mjøs, Svein A., Mola, Nazanin, Leh, Sabine, Mellgren, Gunnar, Gudbrandsen, Oddrun A.
Формат: Artigo
Язык:Inglês
Опубликовано: Taylor & Francis 2017
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Original Article
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC5475302/
https://ncbi.nlm.nih.gov/pubmed/28659746
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1080/16546628.2017.1333395
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