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Last Updated: 8 months ago

Possible Interaction: Polyunsaturated Fatty Acids and Phosphatidylethanolamine

Research Papers that Mention the Interaction

Quantification of phospholipids by LC-MS/MS demonstrated reduced levels of several PE species with polyunsaturated fatty acids , such as 38:6, 38:4, 40:6, 40:5, and 40:4.
Journal of Lipid Research  •  2018  |  View Paper
Relative content of omega 6 and 3 PUFA greater than 18 carbon atoms was significantly reduced especially in phosphatidylethanolamine and phosphatidylserine for infants fed regular MF compared with those fed HM or NMF.
Journal of pediatric gastroenterology and nutrition  •  1987  |  View Paper
Evidence is presented demonstrating that n-3 PUFA exert differential structural effects when incorporated into phosphatidylethanolamines (PE) compared to phosphatidylcholines (PC), which explains some of the conflicting results observed in vivo.
Biochimica et biophysica acta  •  2015  |  View Paper
Phosphatidylethanolamine were found to contain a significantly (P<0.05) higher percentage of polyunsaturated fatty acids compared to phosphatidylcholine.
Chemistry and physics of lipids  •  2008  |  View Paper
Relative levels of polyunsaturated fatty acids increased in phosphatidylethanolamine from 27.6 +/- 6.1 mol% to 33.9 < 0.6 mol% (p < 0.05) for n6 fatty acids and from 8.7 +/- 2.1 to 14.7 +/- 1.1 mol% (p < 0.001) for n3 fatty acids.
Casopis lekaru ceskych  •  1995  |  View Paper
Unsaturation index (UI) and total PUFA increase from late gestation to term in PE (p < 0.05) and decrease during labor (p < 0.05).
Prostaglandins, leukotrienes, and essential fatty acids  •  1995  |  View Paper
The increased polyunsaturation was at the expense of PC and PE species containing monounsaturated or saturated fatty acids.
Plant biotechnology journal  •  2011  |  View Paper
Finally, it was found that small amounts of polyunsaturated fatty acyl chains in a phosphatidylethanolamine disproportionally lower its bilayer to hexagonal transition temperature.
Chemistry and physics of lipids  •  1983  |  View Paper