Conversion of α-linolenic acid in humans is influenced by the absolute amounts of α-linolenic acid and linoleic acid in the diet and not by their ratio1
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Keywords:
Ratio of α-linolenic to linoleic acid
conversion
oxidation
stable isotopes
humans
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Supported by the Wageningen Centre for Food Sciences (to PLZ, MBK, and RPM), an alliance of major Dutch food industries, Maastricht University, TNO Nutrition and Food Research, and Wageningen University and Research Centre, with financial support by the Dutch government. The model development was partially supported by NIH grant P41 EB-001975, “Resource Facility for Population Kinetics.” The experimental pastries were produced by V.T.I.V.T. Ter Hercke (Herk-de-Stad, Belgium).
Copyright © 2006 American Society for Nutrition. Published by Elsevier Inc. All rights reserved.