DOCOSAHEXAENOIC ACID (DHA) AND HUMAN PLATELET REACTIVITY

This article wil review the evidence to date using human platelets which indicates that docosahexaenoic acid, in addition to the more well-known effects of eicosapentaenoic acid, may contribute to the dampened platelet reactivity observed following fish/fish oil feeding. The metabolism and possible mechanisms of action of this fatty acid in human platelets will also be discussed.