| Id |
Subject |
Object |
Predicate |
Lexical cue |
| T277 |
0-140 |
Sentence |
denotes |
Literature data mentions two main groups of polyunsaturated fatty acids (PUFAs), of plant or animal origin: omega-3 (n-3) and omega-6 (n-6). |
| T278 |
141-248 |
Sentence |
denotes |
The most discussed molecules of each group are α-linolenic acid (ALA) and linoleic acid (LA), respectively. |
| T279 |
249-503 |
Sentence |
denotes |
Functionally, notable among the omega-3 fatty acids are the eicosapentaenoic acid (EPA) and the docosahexaenoic acid (DHA) (Calder, 2015), although docosapentaenoic acid (DPA) is materializing as an important member of the n-3 family (Kaur et al., 2011). |
| T280 |
504-697 |
Sentence |
denotes |
In human diets, the two essential PUFAs, LA, and ALA are usually derived from plant sources (such as seeds, nuts, seed oils and derived products), as only plants synthesize them (Calder, 2011). |
| T281 |
698-866 |
Sentence |
denotes |
Linseeds and their oil habitually contain 45–55% of n-3 PUFAs, mainly ALA, whereas soybean or rapeseed oil, and walnuts only about 10% ALA (Kris-Etherton et al., 2002). |
