Bioavailability and Potential Uses of Vegetarian Sources of Omega-3 Fatty Acids: A Review of the Literature

Critical Reviews in Food Science and Nutrition

Volumn 54, Issue 5, 2014, Pages 572-579

  Lane, Katie ^a   Derbyshire, Emma ^a   Li, Weili ^a   Brennan, Charles ^a  

^a MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

Author keywords

algae oil; DHA; echium oil; EPA; flaxseed oil; LC3PUFA; vegetarians; walnut oil

Indexed keywords

ALGAE OIL; DHA; ECHIUM OIL; EPA; FLAXSEED OIL; LC3PUFA; VEGETARIANS; WALNUT OIL;

ALGAE; BLOOD; FLAX; OILSEEDS; POLYUNSATURATED FATTY ACIDS;

BIOCHEMISTRY;

DOCOSAHEXAENOIC ACID; FISH OIL; LINOLENIC ACID; LINSEED OIL; OMEGA 3 FATTY ACID; VEGETABLE OIL;

ANALYSIS; BIOAVAILABILITY; BLOOD; CHEMISTRY; ECHIUM; FUNCTIONAL FOOD; HUMAN; NUT; VEGETARIAN DIET; WALNUT;

ALPHA-LINOLENIC ACID; BIOLOGICAL AVAILABILITY; DIET, VEGETARIAN; DOCOSAHEXAENOIC ACIDS; ECHIUM; FATTY ACIDS, OMEGA-3; FISH OILS; FUNCTIONAL FOOD; HUMANS; JUGLANS; LINSEED OIL; NUTS; PLANT OILS;

EID: 84888989492     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.596292     Document Type: Review

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