Open AccessKinetics of 13C-DHA before and during fish-oil supplementation in healthy older individuals
Author(s) -
Mélanie Plourde,
Raphaël ChouinardWatkins,
Christine RiouxPerreault,
Mélanie Fortier,
Marie Thuy Mai Dang,
MarieJulie Allard,
Jennifer TremblayMercier,
Ying Zhang,
Peter Lawrence,
MarieClaude Vohl,
Patrice Perron,
Dominique Lorrain,
J. Thomas Brenna,
Stephen C. Cunnane
Publication year - 2014
Publication title -
american journal of clinical nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.608
H-Index - 336
eISSN - 1938-3207
pISSN - 0002-9165
DOI - 10.3945/ajcn.113.074708
Subject(s) - fish oil , fish <actinopterygii> , kinetics , docosahexaenoic acid , food science , medicine , chemistry , fishery , biology , biochemistry , polyunsaturated fatty acid , fatty acid , quantum mechanics , physics
Docosahexaenoic acid (DHA) kinetics appear to change with intake, which is an effect that we studied in an older population by using uniformly carbon-13-labeled DHA ((13)C-DHA).
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