Characterization of ternary blends of vegetable oils with optimal ω-6/ω-3 fatty acid ratios
An optimal ratio of omega-6 to omega-3 (ω-6/ω-3) polyunsaturated fatty acids (PUFA) in the diet prevents the pathogenesis of many inflammatory diseases. This study aimed to synthesize and characterize ternary oil blends with optimal ω-6/ω-3 ratios using olive (OL), sunflower (SU), and cress (CR) oil...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Japan Oil Chemists' Society
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/80919/1/OILS.pdf |