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Research Article

Effect of omega-3 dietary supplements with different oxidation levels in the lipidic profile of women: a randomized controlled trial

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Pages 993-1000 | Received 19 Feb 2013, Accepted 04 Jun 2013, Published online: 18 Jul 2013

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Jacob M. Hands, Mark L. Anderson, Tod Cooperman & Leigh A. Frame. (2023) A Multi-Year Rancidity Analysis of 72 Marine and Microalgal Oil Omega-3 Supplements. Journal of Dietary Supplements 0:0, pages 1-12.
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R. Preston Mason, Samuel C.R. Sherratt & Robert H. Eckel. (2023) Omega-3-fatty acids: Do they prevent cardiovascular disease?. Best Practice & Research Clinical Endocrinology & Metabolism 37:3, pages 101681.
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Samuel C. R. Sherratt, Peter Libby, Matthew J. Budoff, Deepak L. Bhatt & R. Preston Mason. (2022) Role of Omega-3 Fatty Acids in Cardiovascular Disease: the Debate Continues. Current Atherosclerosis Reports 25:1, pages 1-17.
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Qiwei Du, Linhui Zhou, Minghui Li, Fei Lyu, Jianhua Liu & Yuting Ding. (2022) Omega‐3 polyunsaturated fatty acid encapsulation system: Physical and oxidative stability, and medical applications. Food Frontiers 3:2, pages 239-255.
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Gülsün Ozyurt, Dilan Ekmen, Mustafa Durmuş & Yilmaz Ucar. (2021) Assessment of the safety of dietary fish oil supplements in terms of content and quality. Environmental Science and Pollution Research 29:17, pages 25006-25019.
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Caoileann H. Murphy & Chris McGlory. (2021) Fish Oil for Healthy Aging: Potential Application to Master Athletes. Sports Medicine 51:S1, pages 31-41.
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Jianan Zhang, Michael A. Freund, Mitchell D. Culler, Ran Yang, Phoebe B. Chen, Yeonhwa Park, Eric A. Decker & Guodong Zhang. (2020) How To Stabilize ω-3 Polyunsaturated Fatty Acids (PUFAs) in an Animal Feeding Study?—Effects of the Temperature, Oxygen Level, and Antioxidant on Oxidative Stability of ω-3 PUFAs in a Mouse Diet. Journal of Agricultural and Food Chemistry 68:46, pages 13146-13153.
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Ann C. Skulas-Ray, Peter W.F. Wilson, William S. Harris, Eliot A. Brinton, Penny M. Kris-Etherton, Chesney K. Richter, Terry A. Jacobson, Mary B. Engler, Michael Miller, Jennifer G. Robinson, Conrad B. Blum, Delfin Rodriguez-Leyva, Sarah D. de Ferranti & Francine K. Welty. (2019) Omega-3 Fatty Acids for the Management of Hypertriglyceridemia: A Science Advisory From the American Heart Association. Circulation 140:12.
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Silke Grosshagauer, Raphael Steinschaden & Marc Pignitter. (2019) Strategies to increase the oxidative stability of cold pressed oils. LWT 106, pages 72-77.
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Pim Jansson & Bartholomew Kay. (2019) Aldehydes identified in commercially available ω-3 supplements via 1 H NMR spectroscopy. Nutrition 60, pages 74-79.
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R. Preston Mason. (2019) New Insights into Mechanisms of Action for Omega-3 Fatty Acids in Atherothrombotic Cardiovascular Disease. Current Atherosclerosis Reports 21:1.
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Anand A. Zanwar, Asavari Joshi & Mahabaleshwar V. Hegde. 2018. Role of the Mediterranean Diet in the Brain and Neurodegenerative Diseases. Role of the Mediterranean Diet in the Brain and Neurodegenerative Diseases 385 399 .
Weicang Wang, Haixia Yang, David Johnson, Catherine Gensler, Eric Decker & Guodong Zhang. (2017) Chemistry and biology of ω-3 PUFA peroxidation-derived compounds. Prostaglandins & Other Lipid Mediators 132, pages 84-91.
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Amanda Rundblad, Kirsten B. Holven, Inger Ottestad, Mari C. Myhrstad & Stine M. Ulven. (2017) High-quality fish oil has a more favourable effect than oxidised fish oil on intermediate-density lipoprotein and LDL subclasses: a randomised controlled trial. British Journal of Nutrition 117:9, pages 1291-1298.
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Gerard Bannenberg, Craig Mallon, Holly Edwards, Derek Yeadon, Kevin Yan, Holly Johnson & Adam Ismail. (2017) Omega-3 Long-Chain Polyunsaturated Fatty Acid Content and Oxidation State of Fish Oil Supplements in New Zealand. Scientific Reports 7:1.
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R. Preston Mason & Samuel C.R. Sherratt. (2017) Omega-3 fatty acid fish oil dietary supplements contain saturated fats and oxidized lipids that may interfere with their intended biological benefits. Biochemical and Biophysical Research Communications 483:1, pages 425-429.
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Mari C. W. Myhrstad, Inger Ottestad, Clara-Cecilie Günther, Einar Ryeng, Marit Holden, Astrid Nilsson, Kirsti W. Brønner, Achim Kohler, Grethe I. A. Borge, Kirsten B. Holven & Stine M. Ulven. (2016) The PBMC transcriptome profile after intake of oxidized versus high-quality fish oil: an explorative study in healthy subjects. Genes & Nutrition 11:1.
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Inger Ottestad, Berit Nordvi, Gjermund Vogt, Marianne Holck, Bente Halvorsen, Kirsti W. Brønner, Kjetil Retterstøl, Kirsten B. Holven, Astrid Nilsson & Stine M. Ulven. (2016) Bioavailability of n -3 fatty acids from n -3-enriched foods and fish oil with different oxidative quality in healthy human subjects: a randomised single-meal cross-over study . Journal of Nutritional Science 5.
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Douglas R. Tocher. (2015) Omega-3 long-chain polyunsaturated fatty acids and aquaculture in perspective. Aquaculture 449, pages 94-107.
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Hanne Maehre, Ida-Johanne Jensen, Edel Elvevoll & Karl-Erik Eilertsen. (2015) ω-3 Fatty Acids and Cardiovascular Diseases: Effects, Mechanisms and Dietary Relevance. International Journal of Molecular Sciences 16:9, pages 22636-22661.
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Eunice Molinar-Toribio, Jara Pérez-Jiménez, Sara Ramos-Romero, Marta Romeu, Montserrat Giralt, Núria Taltavull, Mònica Muñoz-Cortes, Olga Jáuregui, Lucía Méndez, Isabel Medina & Josep Lluís Torres. (2015) Effect of n -3 PUFA supplementation at different EPA:DHA ratios on the spontaneously hypertensive obese rat model of the metabolic syndrome . British Journal of Nutrition 113:6, pages 878-887.
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Stefan A. Jackowski, Azhar Z. Alvi, Abdur Mirajkar, Zahabia Imani, Yuliya Gamalevych, Nisar A. Shaikh & George Jackowski. (2015) Oxidation levels of North American over-the-counter n -3 (omega-3) supplements and the influence of supplement formulation and delivery form on evaluating oxidative safety . Journal of Nutritional Science 4.
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Milan Fiala & Rachel Weitzman. 2015. Diet and Nutrition in Dementia and Cognitive Decline. Diet and Nutrition in Dementia and Cognitive Decline 701 708 .
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Elena Giordano & Francesco Visioli. (2014) Long-chain omega 3 fatty acids: Molecular bases of potential antioxidant actions. Prostaglandins, Leukotrienes and Essential Fatty Acids 90:1, pages 1-4.
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