Work

The bioavailability of an omega‐3‐rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle

Year: 2013

Type: article

Study designs: Randomized Controlled Trial, Clinical Trial

Abstract: Summary Global trends show that habitual omega‐3 intakes are short of recommended guidelines, particularly among vegetarians. Subsequently, alternative dietary sources of long‐chain omega‐3 polyunsaturated fatty acids (LC3PUFA) from vegetarian sources are needed. Food technology methods are advancing, and nanoemulsion technologies have improved the bioavailability of certain lipid‐based nutrients. This study examined whether ingestion of an omega‐3 algal oil nanoemulsion led to improved bioavailability compared to the bulk oil. Eleven subjects completed a single‐blind, randomised crossover trial, with a 21‐day washout between interventions. Results demonstrated that LC3PUFA absorption from the nanoemulsion was significantly higher than the bulk oil. Percentage blood fatty acids were significantly increased for docosahexaenoic acid (DHA; P ≤ 0.05) while LC3PUFA: PUFA ratios increased (P ≤ 0.05) and omega‐6:omega‐3 ratios were reduced (P = 0.028). Larger and longer intervention studies are now needed, but these preliminary findings demonstrate that nanoemulsion technology may improve the absorption of omega‐3 fatty acids.

Source: International Journal of Food Science & Technology

DOI: 10.1111/ijfs.12455

Authors: Katie E. Lane, Weili Li, Chris Smith, Emma Derbyshire

Institutions: Liverpool John Moores University, Manchester Metropolitan University

Language: English

Topic: Fatty Acid Research and Health

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: green

Funder: University of Stirling