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. Author manuscript; available in PMC: 2015 Mar 1.
Published in final edited form as: Mol Nutr Food Res. 2013 Nov 5;58(3):601–613. doi: 10.1002/mnfr.201300368

Figure 3. Change in red blood cell membrane fatty acids following EPA+DHA treatment; (A) Eicosapentaenoic acid (EPA), (B) Docosahexaenoic acid (DHA) and (C) combined EPA and DHA.

Figure 3

The proportion of EPA and DHA in the red blood cell membrane increased significantly following EPA+DHA supplementation. Arachidonic acid (AA), EPA and DHA expressed as percentage of total fatty acids measured (AA+EPA+DHA).