Fish Oil : Getting to the Heart of ItOver the past 30 years, both health professionals and the public have given much attention to the potential health benefits of omega-3 polyunsaturated fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) from fish and fish oils. The purpose of this article is to examine the existing evidence linking the use of fish oil and to discuss dietary sources, safety, and recommendations for use.
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A randomised cross-over trial in healthy adults indicating improved
absorption of omega-3 fatty acids by pre-emulsificationThe health benefits of increased intakes of omega-3 fatty acids are well established but palatability often presents a problem. The process of emulsification is used in the food industry to provide a wider spectrum of use, often with the result of increased consumption. Moreover, as emulsification is an important step in the digestion and absorption of fats, the pre-emulsification process may enhance digestion and absorption. In this study the levels of plasma fatty acid and triacylglycerol (TAG) following the ingestion of either an oil mixture or an emulsified oil mixture have been compared. |
