Characterization of ternary blends of vegetable oils with optimal ω-6/ω-3 fatty acid ratios

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Characterization of ternary blends of vegetable oils with optimal ω-6/ω-3 fatty acid ratios

An optimal ratio of omega-6 to omega-3 (ω-6/ω-3) polyunsaturated fatty acids (PUFA) in the diet prevents the pathogenesis of many inflammatory diseases. This study aimed to synthesize and characterize ternary oil blends with optimal ω-6/ω-3 ratios using olive (OL), sunflower (SU), and cress (CR) oil...

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Bibliographic Details
Main Authors:	Nehdi, Imededdine Arbi, Hadj-Kali, Mohamed K., Sbihi, Hassen Mohamed, Tan, Chin Ping, Al-Resayes, Saud Ibrahim
Format:	Article
Language:	English
Published:	Japan Oil Chemists' Society 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/80919/ http://psasir.upm.edu.my/id/eprint/80919/1/OILS.pdf

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