The Prevention of Atherosclerosis by Food Components: Polar Lipids versus Omega-3 PUFAs
نویسندگان
چکیده
Ioannis Zabetakis, PhD1, Smaragdi Antonopoulou, PhD2, and Constantinos A. Demopoulos, PhD3, 1Laboratory of Food Chemistry, Faculty of Chemistry, National and Kapodistrian University of Athens, Athens, Greece, 2Laboratory of Biology, Biochemistry and Physiology, Department of Nutrition and Dietetics, Harokopio University, Athens, Greece, 3Laboratory of Biochemistry, Faculty of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
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