The essentiality of long chain n-3 fatty acids in relation to development and function of the brain and retina.

By L. Lauritzen, H. Hansen, M. H. Jørgensen, K. Michaelsen. Progress in lipid research, 2001

1,092 citations recorded by the source corpus.

Subfields: Molecular Biology, Nutrition and Dietetics, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/f4aefb82b8be744ae09727e02eb1eacd87579996

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In Nutrition and Dietetics

Citations in the corpus

Alpha-linolenic acid and its conversion to longer chain n-3 fatty acids: benefits for human health and a role in maintaining tissue n-3 fatty acid levels. (2009, background): “at the substrate level because this process is regulated at genetic level as well [6–8,23,39,50,65,71–74].”
Conversion of alpha-linolenic acid to longer-chain polyunsaturated fatty acids in human adults. (2005, background): “The developing human fetus assimilates at least 400 mg DHA per week during the last trimester [63].”
Docosahexaenoic and arachidonic acid concentrations in human breast milk worldwide. (2007, background): “They have been tabulated in reviews (1) from small cross-sections of references, and summary concentrations are quoted frequently.”
Beneficial Outcomes of Omega-6 and Omega-3 Polyunsaturated Fatty Acids on Human Health: An Update for 2021 (2021, background): “DHA is the most abundant 338 omega-3 fatty acid in the central nervous system and retina [80], which is not surprising 339 given its roles: it is important for neurotransmission, neuroplasticity and signal transduc- 340 tion [81,82,83,84].”
Impact of essential fatty acid deficiency and temperature on tissues' fatty acid composition of European sea bass (Dicentrarchus labrax) (2006, background): “Then, even when fed a diet below the n-3 HUFA requirement (Skalli and Robin, 2004), fish tend to maintain functionality of neural and visual tissues, where DHA is of key importance (Lauritzen et al., 2001).”
Characterization and modulation of gene expression and enzymatic activity of delta-6 desaturase in teleosts: A review (2011, background): “…seafood are related to the presence of 20- and 22-carbon highly unsaturated fatty acids (n–3 and n–6 HUFA), such as ecosapentaenoic acid (EPA, 20:5n−3), docosahexaenoic acid (DHA, 22:6n−3), and arachidonic acid (AA, 20:4n−6) (Simopolous, 1991; Lauritzen et al., 2001; Delarue et al., 2003, 2004).”
Preliminary estimates of the export of omega-3 highly unsaturated fatty acids (EPA+DHA) from aquatic to terrestrial ecosystems (2009, background): “…aggression, homicide), atherosclerosis, neural disorders, and, potentially, some cancers, as well as autoimmune diseases (e.g., Arts et al. 2001 ; Lauritzen et al. 2001 ; Broadhurst et al. 2002 ; Copeman et al. 2002 ; Silvers and Scott 2002 ; Aktas and Halperin 2004 ; Hibbeln et al. 2004, 2006…”
Nutritional Value of Fish: Lipids, Proteins, Vitamins, and Minerals (2018, background): “Furthermore proteins from various fish as bonito, salmon, mackerel, herring and cod have shown antiinflammatory properties while salmon and cod protein in addition improved insulin sensitivity in rats (Lavigne et al., 2001; Ouellet et al., 2007; Pilon et al., 2011).”