Abstract
Abstract Studies of whether polyunsaturated fatty acids in fish oil — in particular, eicosapentaenoic and docosahexaenoic acids — lower blood pressure have varied in design and results. We conducte...
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CITATION STYLE
APA
Bønaa, K. H., Bjerve, K. S., Straume, B., Gram, I. T., & Thelle, D. (1990). Effect of Eicosapentaenoic and Docosahexaenoic Acids on Blood Pressure in Hypertension. New England Journal of Medicine, 322(12), 795–801. https://doi.org/10.1056/nejm199003223221202
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