Effect of Gum Acacia on the Intestinal Bioavailability of n-3 Polyunsaturated Fatty Acids in Rats

Lipid emulsification is a technique that is being explored for improving the bioavailability of omega 3 (n-3) long chain (LC) fatty acid (FA). The nature of the emulsifiers can differently impact the lipid bioavailability via a modification of the lipolysis step. Among natural emulsifiers, gum acaci...

Descripción completa

Detalles Bibliográficos
Autores principales: Couëdelo, Leslie, Joseph, Cécile, Abrous, Hélène, Chamekh-Coelho, Ikram, Vaysse, Carole, Baury, Aurore, Guillemet, Damien
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9313134/
https://www.ncbi.nlm.nih.gov/pubmed/35883531
http://dx.doi.org/10.3390/biom12070975

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9313134/
https://www.ncbi.nlm.nih.gov/pubmed/35883531
http://dx.doi.org/10.3390/biom12070975

Ejemplares similares