Bioequivalence of encapsulated and microencapsulated fish-oil supplementation

Bioequivalence of encapsulated and microencapsulated fish-oil supplementation

Omega-3 oil from fish can be stabilised against oxidation using a variety of microencapsulation technologies. Complex coacervation has been used and found to be commercially useful for fortifying foods and beverages with long-chain omega-3 containing oils. Here we report a comparative human bioavail...

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Bibliographic Details
Main Authors:	Colin J. Barrow, Coleen Nolan, Bruce J. Holub
Format:	Article
Language:	English
Published:	Elsevier 2009-01-01
Series:	Journal of Functional Foods
Subjects:	Bioequivalence Bioavailability Microencapsulation Omega-3 EPA DHA
Online Access:	http://www.sciencedirect.com/science/article/pii/S1756464608000078

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