A Three-Month Consumption of Eggs Enriched with ω-3, ω-5 and ω-7 Polyunsaturated Fatty Acids Significantly Decreases the Waist Circumference of Subjects at Risk of Developing Metabolic Syndrome: A Double-Blind Randomized Controlled Trial
Ngo Njembe, Monique T, Pachikian, Barbara, Lobysheva, Irina, Van Overstraeten, Nancy, Dejonghe, Louis, Verstraelen, Eleonore, Buchet, Marine, Rasse, Catherine, Gardin, Cécile, Mignolet, Eric, Balligand, Jean-Luc, Larondelle, Yvan
Published in Nutrients (01.02.2021)
Published in Nutrients (01.02.2021)
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Journal Article
The Egg Yolk Content in ω-3 and Conjugated Fatty Acids Can Be Sustainably Increased upon Long-Term Feeding of Laying Hens with a Diet Containing Flaxseeds and Pomegranate Seed Oil
Ngo Njembe, Monique T., Dejonghe, Louis, Verstraelen, Eleonore, Mignolet, Eric, Leclercq, Matthieu, Dailly, Hélène, Gardin, Cécile, Buchet, Marine, Waingeh Nain, Caroline, Larondelle, Yvan
Published in Foods (19.05.2021)
Published in Foods (19.05.2021)
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Journal Article