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Upsala Journal of Medical Sciences Volume 113, 2008 - Issue 3
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Biochemical effects of consumption of eggs containing omega-3 polyunsaturated fatty acids

Marie Öhman Primary Health Care, Landstinget Västmanland, Section of Clinical Chemistry,
,
Torbjörn Åkerfeldt Department of Medical Sciences, Uppsala University Hospital, Uppsala
,
Ingela Nilsson Department of Clinical Chemistry, Kalmar County Hospital, Kalmar
,
Christer Rosen Källlbergs Industri AB, Töreboda, Sweden
,
Lars-Olof Hansson Department of Medical Sciences, Uppsala University Hospital, Uppsala
,
Martin Carlsson Department of Clinical Chemistry, Kalmar County Hospital, Kalmar
&
Anders Larsson Department of Medical Sciences, Uppsala University Hospital, Uppsala
 show all
Pages 315-324 | Published online: 12 Jul 2009

Citations (8)

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Read on this site (1)

N. Shapira. (2010) Every egg may have a targeted purpose: toward a differential approach to egg according to composition and functional effect. World's Poultry Science Journal 66:2, pages 271-284.
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Articles from other publishers (7)

Coralie Schnebelen-Berthier, Niyazi Acar, Emilie Simon, Clémentine Thabuis, Anne Bourdillon, Adeline Mathiaud, Luc Dauchet, Cécile Delcourt, Pascale Benlian, Martine Crochet, Sabine Defoort, Anne Tailleux, Bart Staels, Lionel Bretillon & Jean-Michel Lecerf. (2021) The ALGOVUE Clinical Trial: Effects of the Daily Consumption of Eggs Enriched with Lutein and Docosahexaenoic Acid on Plasma Composition and Macular Pigment Optical Density. Nutrients 13:10, pages 3347.
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Setyaningrum Rahmawaty & Barbara J. Meyer. (2020) Stunting is a recognized problem: Evidence for the potential benefits of ω-3 long-chain polyunsaturated fatty acids. Nutrition 73, pages 110564.
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Shirin Pourafshar, Neda S. Akhavan, Kelli S. George, Elizabeth M. Foley, Sarah A. Johnson, Behnam Keshavarz, Negin Navaei, Anis Davoudi, Elizabeth A. Clark & Bahram H. Arjmandi. (2018) Egg consumption may improve factors associated with glycemic control and insulin sensitivity in adults with pre- and type II diabetes. Food & Function 9:8, pages 4469-4479.
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Muhammad Imran, Faqir M. Anjum, Masood S. Butt & Zia A. Chatha. (2013) Incorporation of Nutritionally Important Fatty Acids into Eggs and Evaluation of "Bio-Omega-3"Eggs in Humans with Moderate Hypercholesterolemia. Pakistan Journal of Nutrition 12:10, pages 907-911.
Crossref
Niva Shapira & Ossie Sharon. 2013. Handbook of Food Fortification and Health. Handbook of Food Fortification and Health 3 20 .
Niva Shapira. (2011) Not All Eggs Are Created Equal: The Effect on Health Depends on the Composition. Canadian Journal of Cardiology 27:2, pages 264.e5.
Crossref
Helena Fonseca Raposo. (2010) Efeito dos ácidos graxos n-3 e n-6 na expressão de genes do metabolismo de lipídeos e risco de aterosclerose. Revista de Nutrição 23:5, pages 871-879.
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