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Plasma phospholipid fatty acid composition, lipid oxidation and inflammatory parameters in fishermen on diet rich in Northern Adriatic seafood.

Marta Biolo,Paolo Scarinzi,Paola Bigolin,Chiara Panzavolta,Antonio Antonucci,Raffaella Marin,Daniela Vianello, Jessica Pagin,Sandra Bertocco,Gianluca Gessoni, Angelo Boscolo Bariga,Enzo Manzato,Sabina Zambon,Fabrizio Fabris,Alberto Zambon

ATHEROSCLEROSIS（2017）

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Abstract
Aim: We evaluate the potential relationships between sea food dietary consumption and plasma phospholipid fatty acid composition, lipid profile, lipid oxidation and inflammatory parameters in a group of fishermen living in Chioggia, in the Northern Adriatic.
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Key words
phospholipid oxidation,fishermen,inflammatory parameters,diet
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