BIOAVAILABILITY STUDY OF FISH OILS: EMULSIFIED (COROMEGA) VS CAPSULAR TRIGLYCER

这个子项目是利用由NIH/NCRR资助的中心拨款提供的资源的许多研究子项目之一。子项目和调查员(PI)可能从另一个NIH来源获得了主要资金，因此可能会出现在其他CRISE条目中。列出的机构是针对中心的，而不一定是针对调查员的机构。欧米茄3脂肪酸在健康和疾病中扮演着公认的角色。Omega 3脂肪酸不仅是生长和发育所必需的，而且过去20年的研究结果有力地表明，缺乏这些必要营养物质的饮食也可能对疾病的发展构成风险。长链欧米茄3脂肪酸，包括EPA和DHA，通过环氧合酶拮抗花生四烯酸(AA)代谢，以及通过影响促炎细胞因子的基因转录，如白介素1(IL-1)和肿瘤坏死因子-α(TNF)，具有独特的抗炎作用。因此，许多关于慢性炎症条件下补充鱼油的研究报告称，在许多疾病状态下，改善了具有临床意义的结局参数。补充鱼油通常被用作omega 3脂肪酸的来源。然而，许多人发现，由于鱼的回味，食用胶囊鱼油是令人反感的。鱼油的乳化可以防止这些油与味道相关的副作用。不幸的是，很少有研究考察富含长链omega 3的乳化甘油三酯与其母油相比的吸收速度和程度。本研究的目的是调查乳化鱼油与母体油在人体内的吸收速度和吸收程度。

This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. Omega 3 fatty acids play a well-recognized role in health and disease. Not only are omega 3 fatty acids required for growth and development but findings from the past two decades strongly suggest that diets devoid of these essential nutrients may also pose a risk for the development of disease. Long chain omega 3 fatty acids, including EPA and DHA, have unique anti-inflammatory properties through their antagonistic effect on arachidonic acid (AA) metabolism by cyclooxygenase and also via their effects on gene transcription of pro-inflammatory cytokines, like interleukin-1 (IL-a) and tumor necrosis factor-alpha (TNF). As such, many studies examining fish oil supplementation in chronic inflammatory conditions have reported improved outcome parameters of clnical significance in many disease states. Supplemental fish oil is commonly utilized as a source of omega 3 fatty acids. However, many individuals find the consumption of capsular fish oil to be objectionable due to the aftertaste of fish. Emulsification of fish oil prevents the taste related side effects of these oils. Unfortunately, few studies have examined the rate and extent of absorption of emulsified triglyceride enriched with long chain omega 3 compared to their parent oils. The intent of the present study is to investigate the rate and extent of absorption of equivalent doses of an emulsified fish oil versus the parent oil in humans.