Marine lipids and the bioavailability of omega-3 fatty acids

Keyphrases

• Omega-3 Fatty Acids 100%
• Docosahexaenoic Acid 71%
• Relative Bioavailability 42%
• Fatty Acid Ethyl Esters 42%
• Eicosapentaenoic Acid 42%
• Fish Oil 42%
• Lipids 28%
• Lipid Structure 28%
• Omega-3 28%
• Membrane Lipids 28%
• Biological Membranes 14%
• Gastrointestinal Tract 14%
• Absorption Mechanism 14%
• Erythrocyte Membrane 14%
• Digestion Method 14%
• Oil Products 14%
• Plasma Membrane 14%
• Health Benefits 14%
• Mechanistic Understanding 14%
• Microencapsulation 14%
• In Vitro Study 14%
• Digestion Rate 14%
• Resynthesis 14%
• Triglycerides 14%
• Human Studies 14%
• Fish Meal 14%
• Food Additives 14%
• Fatty Acids 14%
• Lipid-based Formulation 14%
• Chemical Stability 14%
• Digestion 14%
• Structure Structure 14%
• Food Products 14%

Food Science

• Omega 3 Fatty Acid 100%
• Docosahexaenoic Acid 55%
• Eicosapentaenoic Acid 33%
• Food Structure 22%
• Food Additive 11%
• Health Benefits 11%
• Microencapsulation 11%