Effects of Stearidonic Acid-Containing Foods on Eicosapentaenoic Acid Levels in Red Blood Cells and Omega-3 Index

Authors
Category Primary study
Registry of Trialsclinicaltrials.gov
Year 2010
The purpose of this study is to assess the effect of stearidonic acid when used as a food ingredient on eicosapentaenoic enrichment of red blood cell membranes and Omega-3 Index in men and women.
Epistemonikos ID: 08dcb5fa7d59c8e8965937262a6835d3ebd7b8e8
First added on: May 11, 2024