Nutrients 2017, 9(1), 50; https://doi.org/10.3390/nu9010050 Nikul K. Soni, Ross AB, Scheers N, Otto I. Savolainen, Intawat Nookaew, Britt G. Gabrielsson, Sandberg Anne Sofie Abstract Dietary n-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are associated with reduction of inflammation, although the mechanisms are poorly understood, especially how the spleen, as a secondary lymphoid […]