Composition and Functionality of Lipid Emulsions in Parenteral Nutrition: Examining Evidence in Clinical Applications

Composition and Functionality of Lipid Emulsions in Parenteral Nutrition: Examining Evidence in Clinical Applications

Lipid emulsions (LEs), an integral component in parenteral nutrition (PN) feeding, have shifted from the primary aim of delivering non-protein calories and essential fatty acids to defined therapeutic outcomes such as reducing inflammation, and improving metabolic and clinical outcomes. Use of LEs i...

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Bibliographic Details
Main Authors: Birinder Kaur Sadu Singh, Sreelakshmi Sankara Narayanan, Ban Hock Khor, Sharmela Sahathevan, Abdul Halim Abdul Gafor, Enrico Fiaccadori, Kalyana Sundram, Tilakavati Karupaiah
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-04-01
Series:Frontiers in Pharmacology
Subjects:
fatty acids
lipid emulsions
triglycerides
triacylglycerols
parenteral nutrition
Online Access:https://www.frontiersin.org/article/10.3389/fphar.2020.00506/full

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https://www.frontiersin.org/article/10.3389/fphar.2020.00506/full

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