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

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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.