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Oxidative Stability of Omega-3 Polyunsaturated Fatty Acids Enriched Eggs

Published: November 23, 2014
Summary
INTRODUCTION Omega-3 polyunsaturated fatty acids (n-3 PUFA), mainly eicosapentaenoic acid (EPA, 20:5 n-3), docosahexaenoic acid (DHA, 22:6 n-3) and alpha-linolenic acid (ALA, 18:3 n-3), are suggested to reduce the risk of cardiovascular diseases and certain forms of cancer, as well as to improve brain development and function. Due to compelling evidence supporting the health benefits of n-3 PU...
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Authors:
Jianping Wu
University of Alberta
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Robert Renema
Alberta Chicken Producers
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Martin Zuidhof
University of Alberta
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Talaat Mostafa  El-Sheikh
25 de noviembre de 2014

Eggs are not harm for cardiac disease and don´t cause increasing human blood cholesterol

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