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The bioavailability of an omega‐3‐rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle
Author(s) -
Lane Katie E.,
Li Weili,
Smith Chris,
Derbyshire Emma
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12455
Subject(s) - bioavailability , docosahexaenoic acid , polyunsaturated fatty acid , food science , ingestion , crossover study , fish oil , chemistry , eicosapentaenoic acid , omega , absorption (acoustics) , corn oil , fatty acid , medicine , biochemistry , biology , pharmacology , materials science , fish <actinopterygii> , physics , alternative medicine , pathology , composite material , fishery , placebo , quantum mechanics
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 ( LC 3 PUFA ) 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 LC 3 PUFA 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 LC 3 PUFA : 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.