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

鱼油的生物利用度研究：乳化 (COROMEGA) 与胶囊甘油三酯

• 批准号: 7375970
• 负责人: SUSAN K RAATZ
• 金额: $ 2.8万
• 依托单位: UNIVERSITY OF MINNESOTA
• 依托单位国家: 美国
• 财政年份: 2005
• 资助国家: 美国
• 起止时间: 2005-12-01 至 2006-11-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/7375970
• 关键词: BIOAVAILABILITY; STUDY; FISH; OILS; EMULSIFIED

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.

该子项目是利用NIH/NCRR资助的中心赠款提供的资源的许多研究子项目之一。子项目和研究者（PI）可能从另一个NIH来源获得了主要资金，因此可以在其他CRISP条目中表示。所列机构为中心，不一定是研究者所在机构。Omega 3脂肪酸在健康和疾病中发挥着公认的作用。不仅是生长和发育所需的欧米茄3脂肪酸，而且过去二十年的研究结果强烈表明，缺乏这些必需营养素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）通过对环加氧酶的花生四烯酸（AA）代谢的拮抗作用以及对促炎细胞因子（如白细胞介素）的基因转录的影响，具有独特的抗炎特性。-1（IL-a）和肿瘤坏死因子-α（TNF）。因此，许多研究在慢性炎症条件下检查鱼油补充剂的研究报告了许多疾病状态中具有临床意义的改善结果参数。补充鱼油通常用作欧米茄3脂肪酸的来源。然而，许多人发现食用胶囊鱼油是令人反感的，因为鱼的余味。鱼油的乳化防止了这些油的味道相关的副作用。不幸的是，很少有研究检查了与其母体油相比，富含长链欧米茄3的乳化甘油三酯的吸收速率和程度。本研究的目的是研究人体吸收等效剂量乳化鱼油与母体油的速率和程度。