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The long-term intake of red meat significantly increases the levels of the carnitine metabolites trimethylamine (TMA) and trimethylamine-N-oxide (TMAO), leading to endothelial dysfunction and adverse cardiovascular events [241]
Primary Research 2.2.2
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(49) demonstrated that 3% and 4% of dietary Spirulina significantly increased the content of oleic acid, palmitic acid, docosahexaenoic acid, and linoleic acid in broiler carcass
DBA/1 J
The hepatic -tocopherol transfer protein (-TTP) participates in a multistep process that results in plasma lipoprotein enrichment in -tocopherol (16)
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