A randomised cross-over trial in healthy adults indicating improved absorption of omega-3 fatty acids by pre-emulsification |
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| Authors: | Iveta Garaiova Irina A Guschina Sue F Plummer James Tang Duolao Wang Nigel T Plummer |
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| Affiliation: | (1) Obsidian Research Ltd., Baglan, Port Talbot, UK;(2) Cardiff School of Biosciences, Cardiff University, Cardiff, UK;(3) Medical Statistics Unit, London School of Hygiene & Tropical Medicine, London, UK;(4) Cultech Biospeciality Products, Research Department, Unit 3 Christchurch Road, SA12 7BZ Port Talbot, UK |
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| Abstract: | Background The health benefits of increased intakes of omega-3 fatty acids are well established but palatability often presents a problem.
The process of emulsification is used in the food industry to provide a wider spectrum of use, often with the result of increased
consumption. Moreover, as emulsification is an important step in the digestion and absorption of fats, the pre-emulsification
process may enhance digestion and absorption. In this study the levels of plasma fatty acid and triacylglycerol (TAG) following
the ingestion of either an oil mixture or an emulsified oil mixture have been compared. |
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