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The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle

Lane, KE and Li, W and Smith, C and Derbyshire, E (2014) The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 49 (5). pp. 1264-1271. ISSN 0950-5423

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Abstract

Global trends show that habitual omega-3 intakes are short of recommended guidelines, particularly amongst vegetarians. Subsequently, alternative dietary sources of long chain omega-3 polyunsaturated fatty acids (LC3PUFA) from vegetarian sources are needed. Food technology methods are advancing and nanoemulsion technologies have improved the bioavailability of certain lipid-based nutrients. This study examined whether ingestion of an omega-3 algal oil nanoemulsion led to improved bioavailability compared to the bulk oil. Eleven subjects completed a single-blind, randomised crossover trial, with a 21-day washout between interventions. Results demonstrated LC3PUFA absorption from the nanoemulsion was significantly higher than the bulk oil. Percentage blood fatty acids were significantly increased for docosahexaenoic acid (DHA) (P ≤ 0.05) while LC3PUFA: PUFA ratios increased (P ≤ 0.05) and omega-6:omega-3 ratios were reduced (P = 0.028). Larger and longer intervention studies are now needed, but these preliminary findings demonstrate that nanoemulsion technology may improve the absorption of omega-3 fatty acids.

Item Type: Article
Uncontrolled Keywords: 0908 Food Sciences
Subjects: Q Science > Q Science (General)
Divisions: School of Sport Studies, Leisure and Nutrition
Publisher: WILEY-BLACKWELL
Related URLs:
Date Deposited: 16 Mar 2015 12:43
Last Modified: 06 Sep 2017 15:46
DOI or Identification number: /10.1111/ijfs.12455
URI: http://researchonline.ljmu.ac.uk/id/eprint/614

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