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C. H. MacLean, S. J. Newberry, W. A. Mojica, P. Khanna, A. M. Issa, M. J. Suttorp, Y. W. Lim, S. B. Traina, L. Hilton, R. Garland and S. C. Morton, “Effects of Omega-3 Fatty Acids on Cancer. Risk: A Systematic Review,” Journal of the American Medical Association, Vol. 295, No. 4, 2006, pp. 403-415. doi:10.1001/jama.295.4.403

has been cited by the following article:

• TITLE: Comparison of Fatty Acid Composition between Farmed and Wild Indian White Shrimps, Fnneropenaeus indicus

  AUTHORS: Hossein Ouraji, Abolghasem Esmaeili Fereidoni, Majid Shayegan, Shima Masoudi Asil

  KEYWORDS: Omponent, Formatting, Style, Styling, Insert

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.8, October 17, 2011

  ABSTRACT: The aim of this study is comparison of fatty acid profile between wild and farmed Indian white shrimps. According to the score-plot produced by the principle component analysis the wild Indian white shrimp showed a fatty acid composition clearly different from the farmed Indian white shrimp. In both groups, palmitic acid (16:0) and oleic acid (18: 1n-9) were the main SFA and MUFA, respectively. Based on results, the wild shrimp contained a higher level (P