Bioequivalence of encapsulated and microencapsulated fish-oil supplementation

Barrow, Colin J., Nolan, Coleen and Holub, Bruce 2009, Bioequivalence of encapsulated and microencapsulated fish-oil supplementation, Journal of functional foods, vol. 1, no. 1, pp. 38-43.

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Title Bioequivalence of encapsulated and microencapsulated fish-oil supplementation
Author(s) Barrow, Colin J.
Nolan, Coleen
Holub, Bruce
Journal name Journal of functional foods
Volume number 1
Issue number 1
Start page 38
End page 43
Total pages 6
Publisher Elsevier BV
Place of publication Amsterdam, The Netherlands
Publication date 2009-01
ISSN 1756-4646
Keyword(s) Bioequivalence
Bioavailability
Microencapsulation
Omega - 3
EPA
DHA
Supplement
Coacervation
Summary 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.
Language eng
Field of Research 090802 Food Engineering
Socio Economic Objective 920411 Nutrition
HERDC Research category C1.1 Refereed article in a scholarly journal
ERA Research output type C Journal article
HERDC collection year 2009
Copyright notice ©2008, Elsevier
Persistent URL http://hdl.handle.net/10536/DRO/DU:30019664

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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Created: Fri, 18 Sep 2009, 14:40:44 EST by Teresa Treffry

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