barrow-bioequivalence-2009.pdf (211.24 kB)
Bioequivalence of encapsulated and microencapsulated fish-oil supplementation
journal contributionposted on 2009-01-01, 00:00 authored by Colin BarrowColin Barrow, C Nolan, B Holub
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.