Tools
Tools
Lane, KE, Li, W, 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
|
Text
IJFST%20amendments%2018.10.13[1].pdf Download (343kB) | Preview |
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: | Sport Studies, Leisure & Nutrition (closed 31 Aug 19) |
| Publisher: | WILEY-BLACKWELL |
| Related URLs: | |
| Date Deposited: | 16 Mar 2015 12:43 |
| Last Modified: | 04 Sep 2021 14:37 |
| DOI or ID number: | 10.1111/ijfs.12455 |
| URI: | https://researchonline.ljmu.ac.uk/id/eprint/614 |
 |
View Item |