期刊
JOURNAL OF FUNCTIONAL FOODS
卷 1, 期 1, 页码 38-43出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.jff.2008.09.006
关键词
Bioequivalence; Bioavailability; Microencapsulation; Omega-3; EPA; DHA; Supplement; Coacervation
Omega-3 oil from fish can be stabilised against oxidation using a variety of microencapsulation technologies. Complex coacervation has been used and found to be commercially useful for fortifying foods and beverages with long-chain omega-3 containing oils. Here we report a comparative human bioavailability study of microencapsulated omega-3 fish oil and standard fish-oil soft-gel capsules. Phospholipid levels of long-chain omega-3 fatty acids increased equivalently in both subjects groups. Also, triacylglycerol levels were reduced similarly in both groups. These results indicate that omega-3 fatty acids have equivalent bioavailability when delivered as microencapsulated complex coacervates or as soft-gel capsules. (C) 2008 Elsevier Ltd. All rights reserved.
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