Bioequivalence of encapsulated and microencapsulated fish-oil supplementation |
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Authors: | Colin J. Barrow Coleen Nolan Bruce J. Holub |
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Affiliation: | 1. Ocean Nutrition Canada, 101 Research Drive, Dartmouth, NS, Canada B2Y 4T6;2. Department of Human Biology and Nutritional Sciences, University of Guelph, Guelph, ON, Canada NIG 2W1 |
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Abstract: | 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. |
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