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In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability

The aim of the present study was to determine to what extent the food matrix could affect the release of docosahexaenoic acid (DHA) during digestion and its incorporation into systemic circulation. In this aim, three DHA-enriched egg products having the same composition but different structure were...

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Detalles Bibliográficos
Autores principales:	Pineda-Vadillo, Carlos, Nau, Françoise, Guérin-Dubiard, Catherine, Bourlieu, Claire, Capozzi, Francesco, Bordoni, Alessandra, Dupont, Didier
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7822025/ https://www.ncbi.nlm.nih.gov/pubmed/33375011 http://dx.doi.org/10.3390/foods10010006

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