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Bioequivalence of encapsulated and microencapsulated fish-oil supplementation

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journal contribution
posted 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.

History

Journal

Journal of functional foods

Volume

1

Issue

1

Pagination

38 - 43

Publisher

Elsevier BV

Location

Amsterdam, The Netherlands

ISSN

1756-4646

Language

eng

Publication classification

C1.1 Refereed article in a scholarly journal; C Journal article

Copyright notice

2008, Elsevier