A randomised cross-over trial in healthy adults indicating improved absorption of omega-3 fatty acids by pre-emulsification

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 emul...

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Detalles Bibliográficos
Autores principales: Garaiova, Iveta, Guschina, Irina A, Plummer, Sue F, Tang, James, Wang, Duolao, Plummer, Nigel T
Formato: Texto
Lenguaje:English
Publicado: BioMed Central 2007
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1796891/
https://www.ncbi.nlm.nih.gov/pubmed/17254329
http://dx.doi.org/10.1186/1475-2891-6-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1796891/
https://www.ncbi.nlm.nih.gov/pubmed/17254329
http://dx.doi.org/10.1186/1475-2891-6-4

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