Bioavailability of n-3 fatty acids from n-3-enriched foods and fish oil with different oxidative quality in healthy human subjects: a randomised single-meal cross-over study

Regular consumption of long-chain n-3 fatty acids (LC n-3 FA) reduces postprandial triacylglycerolaemia. Functional foods and supplements are alternative sources of LC n-3 FA; however, emulsification technologies, food matrices and altered lipid oxidation levels affect their bioavailability. Moreove...

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Detalles Bibliográficos
Autores principales: Ottestad, Inger, Nordvi, Berit, Vogt, Gjermund, Holck, Marianne, Halvorsen, Bente, Brønner, Kirsti W., Retterstøl, Kjetil, Holven, Kirsten B., Nilsson, Astrid, Ulven, Stine M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Cambridge University Press 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5465811/
https://www.ncbi.nlm.nih.gov/pubmed/28620470
http://dx.doi.org/10.1017/jns.2016.34

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5465811/
https://www.ncbi.nlm.nih.gov/pubmed/28620470
http://dx.doi.org/10.1017/jns.2016.34

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