| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5572490 | Clinical Nutrition ESPEN | 2017 | 5 Pages |
Abstract
The study shows a good correlation between dietary PUFA intakes and RBC PUFA composition, and suggests that elongation of fatty acids is significantly affected in cancer such that it favours the formation of pro-inflammatory n-6 PUFA while repressing the formation of anti-inflammatory n-3 PUFAs.
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Authors
P. Bannikoppa, J. Dhayanand, R. Madhukumar, A. Padmanabhan, U.D. Bafna, M. Vijayakumar, K. Uma Devi, K.P.R. Pramod, T. Thomas, R.S. Jayshree, A.V. Kurpad, I. Mani,