Publication | Open Access

Reduction in dietary omega-6 polyunsaturated fatty acids: Eicosapentaenoic acid plus docosahexaenoic acid ratio minimizes atherosclerotic lesion formation and inflammatory response in the LDL receptor null mouse

InflammationNutritionDocosahexaenoic Acid RatioFatty AcidsOmega-3 Fatty AcidPhysiologyInflammatory ResponseVascular BiologyMetabolismMedicineAtherosclerosisDyslipidemiaOxidative Stress