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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Библиографические подробности
Опубликовано в: :J Nutr Sci
Главные авторы: Ottestad, Inger, Nordvi, Berit, Vogt, Gjermund, Holck, Marianne, Halvorsen, Bente, Brønner, Kirsti W., Retterstøl, Kjetil, Holven, Kirsten B., Nilsson, Astrid, Ulven, Stine M.
Формат: Artigo
Язык:Inglês
Опубликовано: Cambridge University Press 2016
Предметы:
Research Article
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC5465811/
https://ncbi.nlm.nih.gov/pubmed/28620470
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1017/jns.2016.34
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