Encapsulation of Docosahexaenoic Acid Oil Substantially Improves the Oxylipin Profile of Rat Tissues

Encapsulation of Docosahexaenoic Acid Oil Substantially Improves the Oxylipin Profile of Rat Tissues

Docosahexaenoic acid (DHA) is a major n-3 polyunsaturated fatty acid (PUFA) particularly involved in cognitive and cardiovascular functions. Due to the high unsaturation index, its dietary intake form has been considered to improve oxidation status and to favor bioaccessibility and bioavailability a...

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Bibliographic Details
Main Authors: Jun Wang, Jordane Ossemond, Yann Le Gouar, Françoise Boissel, Didier Dupont, Frédérique Pédrono
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-01-01
Series:Frontiers in Nutrition
Subjects:
DHA
encapsulation
oxylipin
brain
heart
rat
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2021.812119/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2021.812119/full

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