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  • [\'Nutritional Genomics and Inflammation Laboratory, Department of Nutrition, School of Public Health, University of São Paulo, 01246-904, São Paulo, Brazil; Food Research Center (FoRC), CEPID-FAPESP, Research Innovation and Dissemination Center of São Paulo Research Foundation, São Paulo, 05468-140, Brazil.\', \'LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo-SP, Brazil.\', \'Food Research Center (FoRC), CEPID-FAPESP, Research Innovation and Dissemination Center of São Paulo Research Foundation, São Paulo, 05468-140, Brazil; LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo-SP, Brazil.\', \'Department of Cell and Developmental Biology. Institute of Biomedical Sciences. University of São Paulo, São Paulo, Brazil.\', \'Food Research Center (FoRC), CEPID-FAPESP, Research Innovation and Dissemination Center of São Paulo Research Foundation, São Paulo, 05468-140, Brazil; LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo-SP, Brazil. Electronic address: inar@usp.br.\']
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  • Potential benefits and risks of omega-3 fatty acids supplementation to patients with COVID-19.
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  • 2020

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