Bioavailability of n-3 fatty acids from n-3-enriched foods and fish oil with different oxidative quality in healthy human subjects: A randomised single-meal cross-over study

Journal of Nutritional Science

Volumn 5, Issue , 2016, Pages

  Ottestad, Inger ^a,b,c   Nordvi, Berit ^d   Vogt, Gjermund ^e   Holck, Marianne ^a   Halvorsen, Bente ^c,f   Bronner, Kirsti W ^d   Retterstol, Kjetil ^b,c,f   Holven, Kirsten B ^b,c,f   Nilsson, Astrid ^g   Ulven, Stine M ^a,b,c  

^a OSLO METROPOLITAN UNIVERSITY   (Norway)

^b UNIVERSITY OF OSLO   (Norway)

^c UNIVERSITY OF OSLO   (Norway)

^d TINE SA   (Norway)

^e Eurofins Medinet Inc   (Germany)

^f OSLO UNIVERSITY HOSPITAL   (Norway)

^g NOFIMA   (Norway)

Author keywords

Cross over studies; DHA; EPA; Fish oil; n 3 Enriched food; Oxidised fish oil; Postprandial TAG

Indexed keywords

COD LIVER OIL; OLEIC ACID; OMEGA 3 FATTY ACID; SUNFLOWER OIL; TRIACYLGLYCEROL; YOGHURT;

ADULT; ARTICLE; BEVERAGE; BIOAVAILABILITY; CONTROLLED STUDY; CROSSOVER PROCEDURE; DIET SUPPLEMENTATION; EMULSION; FATTY ACID ANALYSIS; FATTY ACID OMEGA OXIDATION; FEMALE; FOOD ANALYSIS; FOOD INTAKE; FUNCTIONAL FOOD; HUMAN; HUMAN EXPERIMENT; JUICE; LIPID COMPOSITION; LIPID OXIDATION; MALE; NORMAL HUMAN; POSTPRANDIAL STATE; PRIORITY JOURNAL; RANDOMIZED CONTROLLED TRIAL; TEST MEAL; TRIACYLGLYCEROL BLOOD LEVEL;

EID: 84992699778     PISSN: 20486790     EISSN: None     Source Type: Journal    
DOI: 10.1017/jns.2016.34     Document Type: Article

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