Exploring the effects of omega-3 and omega-6 fatty acids on allergy using a HEK-blue cell line
Version 3 2024-06-17, 17:30
Version 2 2024-06-03, 12:59
Version 1 2016-05-06, 15:29
journal contribution
posted on 2024-06-17, 17:30 authored by N Ahmed, Colin BarrowColin Barrow, Cenk SuphiogluCenk SuphiogluExploring the effects of omega-3 and omega-6 fatty acids on allergy using a HEK-blue cell line
History
Journal
International Journal of Molecular SciencesVolume
17Article number
ARTN 220Location
SwitzerlandOpen access
- Yes
ISSN
1661-6596eISSN
1422-0067Language
EnglishPublication classification
C Journal article, C1 Refereed article in a scholarly journalCopyright notice
2016, MDPIIssue
2Publisher
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Keywords
Science & TechnologyLife Sciences & BiomedicinePhysical SciencesBiochemistry & Molecular BiologyChemistry, MultidisciplinaryChemistryfatty acidsatopycytokinesIL-4 receptorIL-13 receptorSTAT6 pathwayIgE antibodySEAPHEK-BlueFISH-OIL SUPPLEMENTATIONDOCOSAHEXAENOIC ACIDCYTOKINE PRODUCTIONCONTROLLED-TRIALFOOD ALLERGYVITAMIN-EOMEGA-3-FATTY-ACIDSCYCLOOXYGENASE-2EXPRESSIONPREVENTIONNeuroAllergy Research Laboratory (NARL), DEAKINSchool of Life and Environmental SciencesCentre for Chemistry and Biotechnology,110701 Allergy060101 Analytical Biochemistry970106 Expanding Knowledge in the Biological Sciences3204 Immunology
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