Bioavailability of n-3 fatty acids from n-3-enriched foods and fish oil with different oxidative quality in healthy human subjects: a randomised single-meal cross-over study

Bioavailability of n-3 fatty acids from n-3-enriched foods and fish oil with different oxidative quality in healthy human subjects: a randomised single-meal cross-over study

Regular consumption of long-chain n-3 fatty acids (LC n-3 FA) reduces postprandial triacylglycerolaemia. Functional foods and supplements are alternative sources of LC n-3 FA; however, emulsification technologies, food matrices and altered lipid oxidation levels affect their bioavailability. Moreove...

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Bibliographic Details
Main Authors: Inger Ottestad, Berit Nordvi, Gjermund Vogt, Marianne Holck, Bente Halvorsen, Kirsti W. Brønner, Kjetil Retterstøl, Kirsten B. Holven, Astrid Nilsson, Stine M. Ulven
Format: Article
Language:English
Published: Cambridge University Press 2016-01-01
Series:Journal of Nutritional Science
Subjects:
Fish oil
Oxidised fish oil
n-3-Enriched food
Cross-over studies
EPA
DHA
Postprandial TAG
Online Access:https://www.cambridge.org/core/product/identifier/S2048679016000343/type/journal_article

Internet

https://www.cambridge.org/core/product/identifier/S2048679016000343/type/journal_article

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