期刊
CELLULAR AND MOLECULAR LIFE SCIENCES
卷 66, 期 20, 页码 3277-3288出版社
SPRINGER BASEL AG
DOI: 10.1007/s00018-009-0085-4
关键词
Fatty acids; Cardiovascular disease; Omega 3; Omega 6; Cholesterol; Inflammation
资金
- Institut de Recherche Pierre Fabre
Replacing saturated with polyunsaturated (PUFAs) rather than monounsaturated fatty acids or carbohydrates results in cardiovascular prevention over a wide range of intakes. The mechanisms by which PUFAs reduce cardiovascular risk are manifold, and the extent and precise nature of their activities is the subject of several investigations, spanning from in vitro mechanistic studies to human intervention trials. This article reviews the most up-to-date evidence of the association between PUFA consumption and reduced cardiovascular mortality.
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