The dietary fatty acids α-linolenic acid (ALA) and linoleic acid (LA) selectively inhibit microglial nitric oxide production
Jessica R. Lowry, Nick Marshall, Tyler J. Wenzel, Taryn E. Murray, Andis Klegeris
Topics & Concepts
MicrogliaBiologyNitric oxidePolyunsaturated fatty acidLinoleic acidImmune systemLipopolysaccharideInflammationBiochemistryLinolenic acidFatty acidImmunologyEndocrinologyNeuroinflammation and Neurodegeneration MechanismsFatty Acid Research and HealthPeroxisome Proliferator-Activated Receptors