Contribution of meat fat to dietary arachidonic acid

@article{Li1998ContributionOM,
  title={Contribution of meat fat to dietary arachidonic acid},
  author={Duo Li and Alice C. Ng and Neil J. Mann and Andrew J E Sinclair},
  journal={Lipids},
  year={1998},
  volume={33},
  pages={437-440}
}
Arachidonic acid (AA) in the diet can be efficiently absorbed and incorporated into tissue membranes, resulting in an increased production of thromboxane A2 by platelets and increased ex vivo platelet aggregability. Results from previous studies have shown that AA is concentrated in the membrane phospholipids of lean meats. However, the concentration of AA in the visible fat portion of meats also may be significant despite being ignored in most studies. The aim of this study was to accurately… CONTINUE READING
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