Quellen
[1] Mori, T.A., Beilin, L.J. Omega-3 fatty acids and inflammation. Curr Atheroscler Rep 6, 461–467 (2004). https://doi.org/10.1007/s11883-004-0087-5
[2] Ruxton CH, Reed SC, Simpson MJ, Millington KJ. The health benefits of omega-3 polyunsaturated fatty acids: a review of the evidence. J Hum Nutr Diet. 2004 Oct;17(5):449-59. doi: 10.1111/j.1365-277X.2004.00552.x. PMID: 15357699.
[3] VERORDNUNG (EU) Nr. 432/2012 DER KOMMISSION, https://eur-lex.europa.eu/legal-content/DE/TXT/?uri=CELEX%3A02012R0432-20210517
[4] Mori, T.A., Beilin, L.J. Omega-3 fatty acids and inflammation. Curr Atheroscler Rep 6, 461–467 (2004). https://doi.org/10.1007/s11883-004-0087-5
[5] Calder PC, Yaqoob P. Omega-3 polyunsaturated fatty acids and human health outcomes. Biofactors. 2009 May-Jun;35(3):266-72. doi: 10.1002/biof.42. PMID: 19391122.
* Nährstoffbezugswerte (NRV) für die tägliche Zufuhr gemäß Lebensmittelinformations Verordnung (EU) Nr. 1169/2011