The bioavailability of eicosapentaenoic acid from reconstituted triglyceride fish oil is higher than that obtained from the triglyceride and monoglyceride forms

Ammar Wakil, Miquel Mir, Duane D. Mellor, Stephen F. Mellor, Stephen Atkin

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

Omega 3 fatty acids have healthcare benefits, but their absorption characteristics are not well defined, particularly for strategies to improve their bioavailability. We performed a double blind study comparing the bioavail-ability of 20% eicosapentaenoic acid in 4.5 grams of: natural triglyceride, reconstituted triglyceride, enzymati-cally synthesized triglyceride, monoglyceride and diglyceride. Seven healthy volunteers were given the supplements on five occasions while repeated measurements of eicosapentaenoic acid were taken to calculate the area under the curve for the next 24 hours. There was a significant difference between the mean of calculated area under the curve of eicosapentaenoic acid from reconstituted triglyceride (30.2) and that of the enzymatically synthesized triglyceride (11.9) and monoglyceride (13.4), z=-2.36 and -2.19, respectively, p<0.05. In summary, ei-cosapentaenoic acid bioavailability of chemically reconstituted triglycerides was better than that obtained from enzymatically synthesized triglyceride and monoglyceride.

Original languageEnglish
Pages (from-to)499-505
Number of pages7
JournalAsia Pacific Journal of Clinical Nutrition
Volume19
Issue number4
Publication statusPublished - Dec 2010
Externally publishedYes

Fingerprint

Monoglycerides
Eicosapentaenoic Acid
Fish Oils
Biological Availability
Triglycerides
Area Under Curve
Diglycerides
Omega-3 Fatty Acids
Double-Blind Method
Healthy Volunteers
Delivery of Health Care
Acids

Keywords

  • Bioavailability
  • Diglyceride
  • Eicosapentaenoic
  • Monoglyceride
  • Triglyceride

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

The bioavailability of eicosapentaenoic acid from reconstituted triglyceride fish oil is higher than that obtained from the triglyceride and monoglyceride forms. / Wakil, Ammar; Mir, Miquel; Mellor, Duane D.; Mellor, Stephen F.; Atkin, Stephen.

In: Asia Pacific Journal of Clinical Nutrition, Vol. 19, No. 4, 12.2010, p. 499-505.

Research output: Contribution to journalArticle

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