Salmon food matrix influences digestion and bioavailability of long-chain omega-3 polyunsaturated fatty acids-Reference-Cited by-同舟云学术

Salmon food matrix influences digestion and bioavailability of long-chain omega-3 polyunsaturated fatty acids

Published:2021 Issue: Volume: Page:
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Ahmed Nasef Noha¹²³⁴^ORCID,Zhu Peter¹²³⁴,Golding Matt⁵⁶²³⁴,Dave Anant¹²³⁴,Ali Ajmol⁷⁸²⁹⁴^ORCID,Singh Harjinder¹²³⁴^ORCID,Garg Manohar¹²³⁴¹⁰^ORCID

Affiliation:

1. Riddet Institute

2. Massey University

3. Palmerston North 4442

4. New Zealand

5. School of Food and Advanced Technology

6. College of Sciences

7. School of Sport

8. Exercise and Nutrition

9. Auckland 0632

10. Nutraceuticals Research Program

Abstract

The natural structure of fish (salmon) plays an important role in digestion and absorption of bioactive compounds (fish oil) present within the fish, also known as the “matrix effect”.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO00475A

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