ScienceDaily (Feb. 11, 2009) - New research from Columbia University Medical Center continues to shed light on the benefits of making fish a staple of any diet.
Prevention of sudden cardiac death with omega-3 fatty acids in patients with coronary heart disease: A meta-analysis of randomized controlled trials.\nZhao YT, Chen Q, Sun YX, Li XB, Zhang P, Xu Y, Guo JH.\nAnn Med. 2009 Jan 16:1-10. [Epub ahead of print]\nPMID: 19148838
Omega-3 fatty acids and cardiac arrhythmias: prior studies and recommendations for future research: a report from the National Heart, Lung, and Blood Institute and Office Of Dietary Supplements Omega-3 Fatty Acids and their Role in Cardiac Arrhythmogenesis Workshop.\nLondon B, Albert C, Anderson ME, Giles WR, Van Wagoner DR, Balk E, Billman GE, Chung M, Lands W, Leaf A, McAnulty J, Martens JR, Costello RB, Lathrop DA.\nCirculation. 2007 Sep 4;116(10):e320-35. Review. \nPMID: 17768297
In chemistry, especially biochemistry, a fatty acid is a carboxylic acid often with a long unbranched aliphatic tail (chain), which is either saturated or unsaturated. Carboxylic acids as short as butyric acid (4 carbon atoms) are considered to be fatty a
Dark chocolate consumption increases HDL cholesterol concentration and chocolate fatty acids may inhibit lipid peroxidation in healthy humans.
Mursu J, Voutilainen S, Nurmi T, Rissanen TH, Virtanen JK, Kaikkonen J, Nyyssönen K, Salonen JT.
Free Radic Biol Med. 2004 Nov 1;37(9):1351-9.
PMID: 15454274
doi:10.1016/j.freeradbiomed.2004.06.002
Cocoa polyphenols may increase the concentration of HDL cholesterol, whereas chocolate fatty acids may modify the fatty acid composition of LDL and make it more resistant to oxidative damage.