2.3.2. HDL Stability
Polyunsaturated fatty acids are more fluid than mono or saturated fatty acids and consequently, the increase in n-3 content in HDLs may compromise the stability of the particle. Therefore, we analyzed HDL stability by estimating the proportion of apolipoproteins that abandoned the lipid environment of lipoprotein at 8 h in the presence of urea (percentage of denaturation), as previously described [