ahmed-exploringtheeffects-2016.pdf (1.05 MB)
Exploring the effects of omega-3 and omega-6 fatty acids on allergy using a HEK-blue cell line
journal contribution
posted on 2016-02-06, 00:00 authored by Nayyar Ahmed, Colin BarrowColin Barrow, Cenk SuphiogluCenk SuphiogluExploring the effects of omega-3 and omega-6 fatty acids on allergy using a HEK-blue cell line
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Journal
International Journal of Molecular SciencesVolume
17Issue
2Article number
ARTN 220Publisher
MDPILocation
SwitzerlandPublisher DOI
ISSN
1661-6596eISSN
1422-0067Language
EnglishPublication classification
C Journal article; C1 Refereed article in a scholarly journalCopyright notice
2016, The AuthorsUsage metrics
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Keywords
Science & TechnologyLife Sciences & BiomedicinePhysical SciencesBiochemistry & Molecular BiologyChemistry, MultidisciplinaryChemistryfatty acidsatopycytokinesIL-4 receptorIL-13 receptorSTAT6 pathwayIgE antibodySEAPHEK-BlueFISH-OIL SUPPLEMENTATIONDOCOSAHEXAENOIC ACIDCYTOKINE PRODUCTIONCONTROLLED-TRIALFOOD ALLERGYVITAMIN-EOMEGA-3-FATTY-ACIDSCYCLOOXYGENASE-2EXPRESSIONPREVENTIONGenetics
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