The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle

Abstract

Global trends show that habitual omega-3 intakes are short of recommended guidelines, particularly amongst vegetarians. Subsequently, alternative dietary sources of long chain omega-3 polyunsaturated fatty acids (LC3PUFA) from vegetarian sources are needed. Food technology methods are advancing and nanoemulsion technologies have improved the bioavailability of certain lipid-based nutrients. This study examined whether ingestion of an omega-3 algal oil nanoemulsion led to improved bioavailability compared to the bulk oil. Eleven subjects completed a single-blind, randomised crossover trial, with a 21-day washout between interventions. Results demonstrated LC3PUFA absorption from the nanoemulsion was significantly higher than the bulk oil. Percentage blood fatty acids were significantly increased for docosahexaenoic acid (DHA) (P ≤ 0.05) while LC3PUFA: PUFA ratios increased (P ≤ 0.05) and omega-6:omega-3 ratios were reduced (P = 0.028). Larger and longer intervention studies are now needed, but these preliminary findings demonstrate that nanoemulsion technology may improve the absorption of omega-3 fatty acids