Bioequivalence of encapsulated and microencapsulated fish-oil supplementation

被引：83

作者：

Barrow, Colin J. ^{[1
]}

Nolan, Coleen ^{[1
]}

Holub, Bruce J. ^{[2
]}

机构：

[1] Ocean Nutr Canada, Dartmouth, NS B2Y 4T6, Canada

[2] Univ Guelph, Dept Human Biol & Nutr Sci, Guelph, ON N1G 2W1, Canada

来源：

JOURNAL OF FUNCTIONAL FOODS | 2009年 / 1卷 / 01期

关键词：

Bioequivalence; Bioavailability; Microencapsulation; Omega-3; EPA; DHA; Supplement; Coacervation; POLYUNSATURATED FATTY-ACIDS; CARDIOVASCULAR-DISEASE; CROHNS-DISEASE; DOUBLE-BLIND; OMEGA-3-FATTY-ACIDS; PREVENTION; PLASMA;

D O I：

10.1016/j.jff.2008.09.006

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：38 / 43

页数：6

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