1. Calder, P. C. (2013). Omega-3 polyunsaturated fatty acids and inflammatory processes: nutrition or pharmacology? British Journal of Clinical Pharmacology, 75(3), 645–662.

2. Burdge GC, Calder PC. Dietary a-linolenic acid and health-related outcomes: a metabolic perspective. Nutr Res Rev 2006; 19: 26–52.

3. Arterburn LM, Hall EB, Oken H. Distribution, interconversion, and dose response of n-3 fatty acids in humans. Am J Clin Nutr 2006; 83: 1467S–76S.

4. British Nutrition Foundation. Briefing Paper: N-3 Fatty Acids and Health. London: British Nutrition

5. Meyer BJ, Mann NJ, Lewis JL, Milligan GC, Sinclair AJ, Howe PR. Dietary intakes and food sources of omega-6 and omega-3 polyunsaturated fatty acids. Lipids 2003; 38: 391–8.

6. Bagga, D., Wang, L., Farias-Eisner, R., Glaspy, J. A., & Reddy, S. T. (2003). Differential effects of prostaglandin derived from -6 and -3 polyunsaturated fatty acids on COX-2 expression and IL-6 secretion. Proceedings of the National Academy of Sciences, 100(4), 1751–1756. doi:10.1073/pnas.0334211100.

7. Innis S. Dietary omega 3 fatty acids and the developing brain. Brain Res. 2008;1237:35– 43.

8. Stillwell W, Wassall SR. Chemistry and physics of lipids docosahexaenoic acid: membrane properties of a unique fatty acid. Chem Phys Lipids. 2003;126(1):1–27.

9. Bazinet RP, Layé S. Polyunsaturated fatty acids and their metabolites in brain function and disease. Nat Rev Neurosci. 2014;15:771– 85. https://doi.org/10.1038/nrn3820.

10. Ojaghihaghighi S., Vahdati S.S., Mikaeilpour A., Ramouz A. (2017) Comparison of neurological clinical manifestation in patients with hemorrhagic and ischemic stroke. World

11. Hankey G.J. (2017) Stroke. Lancet 389, 641–654.

12. Iadecola C., Anrather J. (2011) The immunology of stroke: from mechanisms to translation.

13. Koutarou Nakamura, Takashi Shichita. Cellular and molecular mechanisms of sterile inflammation in ischaemic stroke. The Journal of Biochemistry. (2019). 459–464, doi: 10.1093/jb/mvz017.

14. Singh, J. E. (2020). Dietary Sources of Omega-3 Fatty Acids Versus Omega-3 Fatty Acid Supplementation Effects on Cognition and Inflammation. Current Nutrition Reports. doi:10.1007/s13668-020-00329-x