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 L. Atkin

Research output: Contribution to journalArticle

10 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

Keywords

  • Bioavailability
  • Diglyceride
  • Eicosapentaenoic
  • Monoglyceride
  • Triglyceride

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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