{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T03:54:08Z","timestamp":1785470048788,"version":"3.56.0"},"reference-count":41,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2026,2,13]],"date-time":"2026-02-13T00:00:00Z","timestamp":1770940800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,2,13]],"date-time":"2026-02-13T00:00:00Z","timestamp":1770940800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100001807","name":"Funda\u00e7\u00e3o de Amparo \u00e0 Pesquisa do Estado de S\u00e3o Paulo","doi-asserted-by":"publisher","award":["2023\/14268\u20107"],"award-info":[{"award-number":["2023\/14268\u20107"]}],"id":[{"id":"10.13039\/501100001807","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001807","name":"Funda\u00e7\u00e3o de Amparo \u00e0 Pesquisa do Estado de S\u00e3o Paulo","doi-asserted-by":"publisher","award":["2023\/07321\u20109"],"award-info":[{"award-number":["2023\/07321\u20109"]}],"id":[{"id":"10.13039\/501100001807","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100002322","name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior","doi-asserted-by":"publisher","award":["88887.634357\/2021\u201000"],"award-info":[{"award-number":["88887.634357\/2021\u201000"]}],"id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["aocs.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Lipids"],"published-print":{"date-parts":[[2026,5]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Omega\u20103 fatty acids (n\u20103 FA), particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have been consumed aiming to reduce cardiovascular disease. Fish oil is the main dietary source of EPA and DHA but has limitations that have stimulated interest in sustainable alternatives such as Echium (\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Echium plantagineum<\/jats:italic>\n                    <\/jats:styled-content>\n                    ) and Ahiflower (\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Buglossoides arvensis<\/jats:italic>\n                    <\/jats:styled-content>\n                    ) oils, both rich in \u03b1\u2010linolenic acid (ALA) and stearidonic acid (SDA), precursors of EPA. However, the ability of these two oils to increase EPA and DHA levels in different tissues remains unclear. Thus, this study aimed to investigate the effects of SDA\u2010rich oils on fatty acid profiles in different biological matrices of C57BL\/6 mice. Animals received diets supplemented with soybean oil (control), Echium oil, or Ahiflower oil (4% diet) for 8\u2009weeks, providing n\u20103\/n\u20106 FA intake ratios of 0.14, 1.51, and 2.28, respectively. Fatty acids were analyzed in plasma, erythrocytes, liver, adipose tissue, heart, and brain. Both SDA\u2010rich oils significantly increased EPA levels across all tissues in a dose\u2010dependent manner compared with the control, whereas changes in DHA were limited and tissue\u2010specific. Despite the increase in EPA, DHA levels remained unchanged in the heart, brain, and plasma. In erythrocytes, DHA levels were higher in both SDA\u2010rich oil groups compared with the control. Echium and Ahiflower oils may be strategically used in EPA\u2010focused interventions and, depending on the target tissue and physiological demand, may partially satisfy DHA requirements. This nuanced understanding is critical for the development of evidence\u2010based dietary recommendations and sustainable omega\u20103 supplementation strategies.\n                  <\/jats:p>","DOI":"10.1002\/lipd.70041","type":"journal-article","created":{"date-parts":[[2026,2,14]],"date-time":"2026-02-14T06:01:02Z","timestamp":1771048862000},"page":"417-426","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Eicosapentaenoic and Docosahexaenoic Acid Levels in Mouse Tissues After Intake of Echium and Ahiflower Oils Rich in Stearidonic and \u03b1\u2010Linolenic Acids"],"prefix":"10.1002","volume":"61","author":[{"given":"Let\u00edcia V.","family":"Segre","sequence":"first","affiliation":[{"name":"Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, LADAF University of S\u00e3o Paulo  S\u00e3o Paulo Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mariana S.","family":"Bisinotto","sequence":"additional","affiliation":[{"name":"Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, LADAF University of S\u00e3o Paulo  S\u00e3o Paulo Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6801-3279","authenticated-orcid":false,"given":"Inar A.","family":"Castro","sequence":"additional","affiliation":[{"name":"Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, LADAF University of S\u00e3o Paulo  S\u00e3o Paulo Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,2,13]]},"reference":[{"key":"e_1_2_12_2_1","first-page":"121","volume-title":"Official Method of Analysis","author":"AOAC","year":"2012"},{"key":"e_1_2_12_3_1","doi-asserted-by":"publisher","DOI":"10.1002\/lipd.12452"},{"key":"e_1_2_12_4_1","doi-asserted-by":"publisher","DOI":"10.15586\/ijfs.v37i2.2878"},{"key":"e_1_2_12_5_1","doi-asserted-by":"publisher","DOI":"10.1139\/o59\u2010099"},{"key":"e_1_2_12_6_1","doi-asserted-by":"publisher","DOI":"10.1093\/jn\/121.2.155"},{"key":"e_1_2_12_7_1","doi-asserted-by":"publisher","DOI":"10.1051\/rnd:2005047"},{"key":"e_1_2_12_8_1","doi-asserted-by":"publisher","DOI":"10.1042\/BST20160474"},{"key":"e_1_2_12_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.plefa.2018.07.010"},{"key":"e_1_2_12_10_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.15988"},{"key":"e_1_2_12_11_1","volume-title":"Standard for Edible Fats and Oils Not Covered by Individual Standards","author":"Codex Alimentarius Commission","year":"2023"},{"key":"e_1_2_12_12_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0007114521002294"},{"key":"e_1_2_12_13_1","doi-asserted-by":"publisher","DOI":"10.2903\/j.efsa.2015.4029"},{"key":"e_1_2_12_14_1","unstructured":"Global Organization for EPA and DHA Omega\u20103s (GOED).\u201cEPA + DHA Finished Product Market and Analysis of the Science on Omega\u20103s and ADHD.\u201dSalt Lake City UT: GOED.2024.https:\/\/goedomega3.com\/news\/post\/goed\u2010publishes\u2010two\u2010reports\u2010epadha\u2010finished\u2010product\u2010market\u2010and\u2010analysis\u2010science\u2010omega\u20103s\u2010and\u2010adhd. 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