Dietary long-chain n-3 fatty acids for the prevention of cancer: a review of potential mechanisms.

By S. Larsson, M. Kumlin, Magnus Ingelman-Sundberg, A. Wolk. American Journal of Clinical Nutrition, 2004

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Composition of physiologically important fatty acids in great tits differs between urban and rural populations on a seasonal basis (2015, background): “…differences in anthropogenic winter feeding might also have habitat-specific physiological consequences, because both oleic acid and arachidonic acid—biosynthesized from linoleic acid (Larsson et al., 2004)—play important roles in thermoregulation (Lerner et al., 1972; Ben-Hamo et al., 2011).”
Urbanization, oxidative stress and inflammation: a question of evolving, acclimatizing or coping with urban environmental stress (2015, background): “The polyunsaturated fatty acids are highly peroxidizable; however, they are also precursors for pro- and antiinflammatory substances (Larsson et al. 2004).”
Meat, fish, and colorectal cancer risk: the European Prospective Investigation into cancer and nutrition. (2005, positive): “Results from animal and in vitro studies indicate that n−3 fatty acids, especially the long-chain polyunsaturated fatty acids eicosapentaenoic and docosahexaenoic acids, which are present in fatty cold-water fish and fish oils, inhibit carcinogenesis (42) .”