Marine lipids and the bioavailability of omega-3 fatty acids

Current Nutrition and Food Science

Volumn 11, Issue 3, 2015, Pages 177-187

  Mu, Huiling ^a   Müllertz, Anette ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Bioavailability; DHA; EPA; Fish oil; Omega 3 fatty acids

Indexed keywords

DIACYLGLYCEROL; DOCOSAHEXAENOIC ACID; FATTY ACID ESTER; FISH OIL; FOOD ADDITIVE; ICOSAPENTAENOIC ACID; LONG CHAIN FATTY ACID; MEDIUM CHAIN FATTY ACID; VERY LOW DENSITY LIPOPROTEIN CHOLESTEROL;

ARTICLE; BIOAVAILABILITY; CELL MEMBRANE; CHEMICAL STRUCTURE; DIGESTION; ERYTHROCYTE MEMBRANE; FATTY ACID SYNTHESIS; FISH; FUNCTIONAL FOOD; GASTROINTESTINAL TRACT; HUMAN; IN VITRO STUDY; LIPID ABSORPTION; LIPID BLOOD LEVEL; LIPID COMPOSITION; MICROENCAPSULATION; PISCICULTURE; PRIORITY JOURNAL; SYSTEMIC CIRCULATION;

EID: 84934767034     PISSN: 15734013     EISSN: 22123881     Source Type: Journal    
DOI: 10.2174/1573401311666150603234507     Document Type: Article

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