Bioavailability of omega-3 long-chain polyunsaturated fatty acids from foods

Engineering & Materials Science

• Biological Availability 90%
• Fatty acids 68%
• Fish 30%
• Lipids 37%
• Polyunsaturated fatty acids 100%

Agriculture & Biology

• bioavailability 53%
• enriched foods 20%
• fatty acids 38%
• fatty fish 20%
• fish 8%
• food intake 12%
• food matrix 34%
• lipids 15%
• long chain polyunsaturated fatty acids 71%
• long term effects 13%

Medicine & Life Sciences

• Biological Availability 50%
• Fatty Acids 47%
• Fishes 25%
• Food 39%
• Fortified Food 20%
• Lipids 18%
• Unsaturated Fatty Acids 60%