This book presents an overview of polyunsaturated fatty acids
(pufas): food sources, health effects and significance in
biochemistry. The topics analyzed cover a broad spectrum of
polyunsaturated fatty acids and present new information in this
area of research. The topics analyzed include: microalgae as a
source of omega-3 polyunsaturated fatty acids; polyunsaturated
fatty acids (pufas) in human health; polyunsaturated fatty acids in
artificial membranes modeled by the langmuir monolayer technique;
lipid peroxidation at the cross roads of cell proliferation and
cancer; advancement in the knowledge of polyunsaturated fatty
acids, from discovery to now; the discussion of whether or not
polyunsaturated fatty acids are beneficial for failing hearts;
polyunsaturated fatty acids (n3) of vegetal origin; proteomic
approaches to understand the health effects of marine omega-3 pufa;
essential fatty acids; and health implications and threats to
sources.
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