Article

Biochemical and nutritional aspects of eicosanoids.

1992-11-01

Abstract excerpt

The eicosanoids are derived from 20-carbon polyunsaturated fatty acids e.g., dihomogamma linolenic, arachidonic, eicosapentaenoic, and Mead acid, which are present as components of cell membrane phospholipids. Activation of phospholipases causes release of these fatty acids that can be metabolized either via the cyclooxygenase pathway to produce the prostanoids-prostaglandins, thromboxanes, and prostacyclins--or v...

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Literature Corpus work: 867e828b-7580-5d92-a233-1eacec76baa5
DOI: 10.1016/0955-2863(92)90050-s

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