barrow-bioequivalence-2009.pdf (211.24 kB)
Bioequivalence of encapsulated and microencapsulated fish-oil supplementation
journal contribution
posted on 2009-01-01, 00:00 authored by Colin BarrowColin Barrow, C Nolan, B HolubOmega-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.
History
Journal
Journal of functional foodsVolume
1Issue
1Pagination
38 - 43Publisher
Elsevier BVLocation
Amsterdam, The NetherlandsPublisher DOI
Link to full text
ISSN
1756-4646Language
engPublication classification
C1.1 Refereed article in a scholarly journal; C Journal articleCopyright notice
2008, ElsevierUsage metrics
Categories
No categories selectedLicence
Exports
RefWorks
BibTeX
Ref. manager
Endnote
DataCite
NLM
DC