TY - JOUR
T1 - Food matrices affect the bioavailability of (n - 3) polyunsaturated fatty acids in a single meal study in humans
AU - Schram, L.B.
AU - Nielsen, C.J.
AU - Porsgaard, Trine
AU - Nielsen, N.S.
AU - Holm, R.
AU - Mu, Huiling
PY - 2007
Y1 - 2007
N2 - The aim of this study was to investigate the role of the food matrix on bioavailability of (n - 3) PUFA and oxidative stress in plasma. The study was a randomized, cross-over study and included 12 healthy male participants. The participants ingested a test meal, which consisted of a fitness bar, a yoghurt drink, eight oil capsules, bread and butter; 4 g of fish oil was incorporated into one of the matrices. Blood samples were collected and fatty acid composition of chylomicrons was determined together with plasma levels of conjugated dienes and a-tocopherol. Fish oil incorporated into food products were absorbed differently from those simply administered as supplements alongside of food products, and yoghurt was the best matrix for providing fast absorption of lipids in general, including (n - 3) fatty acids. No significant difference was observed in the level of plasma a-tocopherol after ingestion of test meals.
AB - The aim of this study was to investigate the role of the food matrix on bioavailability of (n - 3) PUFA and oxidative stress in plasma. The study was a randomized, cross-over study and included 12 healthy male participants. The participants ingested a test meal, which consisted of a fitness bar, a yoghurt drink, eight oil capsules, bread and butter; 4 g of fish oil was incorporated into one of the matrices. Blood samples were collected and fatty acid composition of chylomicrons was determined together with plasma levels of conjugated dienes and a-tocopherol. Fish oil incorporated into food products were absorbed differently from those simply administered as supplements alongside of food products, and yoghurt was the best matrix for providing fast absorption of lipids in general, including (n - 3) fatty acids. No significant difference was observed in the level of plasma a-tocopherol after ingestion of test meals.
UR - http://www.scopus.com/inward/record.url?scp=34547663046&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2007.06.005
DO - 10.1016/j.foodres.2007.06.005
M3 - Journal article
AN - SCOPUS:34547663046
SN - 0963-9969
VL - 40
SP - 1062
EP - 1068
JO - Food Research International
JF - Food Research International
IS - 8
ER -