Referenzen

[1] Matthäus, Bertrand: Verhalten von verschiedenen Speiseölen während des Frittierens (PDF; 270 kB), Institut für Lipidforschung der Bundesanstalt für Getreide-, Kartoffel und Fettforschung, 2002

[2] Brenna JT. 2002. Efficiency of conversion of alpha-linolenic acid to long chain n−3 fatty acids in man. Curr Opin Clin Nutr Metab Care.[5:12]7–32.

[3] Patterson, E. 2012. Health Implications of High Dietary Omega-6 Polyunsaturated Fatty Acids. Journal of Nutrition and Metabolism.

[4] Wood, KE. 2014. A low omega-6 polyunsaturated fatty acid (n-6 PUFA) diet increases omega-3 (n-3) long chain PUFA status in plasma phospholipids in humans. Prostaglandins, Leukotrienes and Essential Fatty Acids (PLEFA).  90(4). pp.133–138

[5] Realini, C. E., et al. „Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef.“ Meat Science 66.3 (2004): 567-577.