The effect of dietary docosahexaenoic acid on platelet function, platelet fatty acid composition, and blood coagulation in humans
The effect of dietary docosahexaenoic acid on platelet function, platelet fatty acid composition, and blood coagulation in humans
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DOI：
10.1007/s11745-997-0145-6
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发表时间：
1997-11-01
期刊：
影响因子：
1.9
通讯作者：
Kyle, D
中科院分区：
文献类型：
--
作者：
Nelson, GJ;Schmidt, PS;Kyle, D
在受控条件下，在不存在二十碳五烯酸（EPA）的情况下，膳食二十二碳六烯酸（DHA）的影响很少在人类中进行研究。这项为期120天的研究跟踪了健康的成年男性志愿者，他们在整个研究期间都住在西部人类营养研究中心的代谢研究单位（MRU）。基础（低DHA）饮食由天然食物（30 en%脂肪，15 en%蛋白质和55 en%碳水化合物）组成，
The effect of dietary docosahexaenoic acid (DHA) in the absence of eicosapentaenoic acid (EPA) has been studied infrequently in humans under controlled conditions. This 120-d study followed healthy, adult male volunteers who lived in the metabolic research unit (MRU) of the Western Human Nutrition Research Center for the entire study. The basal (low-DHA) diet consisted of natural foods (30 en% fat, 15 en% protein, and 55 en% carbohydrate), containing