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Original Articles

Omega-3 fatty acids – A review of existing and innovative delivery methods

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Maria Jenita Peter, Udayasoorian Lalithapriya, Renuka Venkatachalapathy & Muthusamy Sukumar. (2022) Characterization of an effective drug carrier system for improved oxidative and thermal stability of essential fatty acids: a review. International Journal of Food Properties 25:1, pages 1753-1772.
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Engy A. Mahrous & Mohamed A. Farag. (2022) Trends and Applications of Molecular Distillation in Pharmaceutical and Food Industries. Separation & Purification Reviews 51:3, pages 300-317.
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Articles from other publishers (21)

Isobelle Farrell McClements & David Julian McClements. (2023) Designing healthier plant-based foods: Fortification, digestion, and bioavailability. Food Research International 169, pages 112853.
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Guanzhen Gao, Jingru Zhou, Huiqin Wang, Lijing Ke, Jianwu Zhou, Yanan Ding, Wei Ding, Suyun Zhang & Pingfan Rao. (2023) Fish oil nano-emulsion kills macrophage: Ferroptosis triggered by catalase-catalysed superoxide eruption. Food Chemistry 408, pages 135249.
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Franziska Vosskötter, Milena Burhop, Andreas Hahn & Jan Philipp Schuchardt. (2023) Equal bioavailability of omega‐3 PUFA from Calanus oil, fish oil and krill oil: A 12‐week randomized parallel study . Lipids 58:3, pages 129-138.
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Hande Yenipazar & Neşe Şahin‐Yeşilçubuk. (2022) Effect of packaging and encapsulation on the oxidative and sensory stability of omega‐3 supplements. Food Science & Nutrition 11:3, pages 1426-1440.
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Yanjun Liu, Xiang Ren, Chao Fan, Wenzhong Wu, Wei Zhang & Yanwen Wang. (2022) Health Benefits, Food Applications, and Sustainability of Microalgae-Derived N-3 PUFA. Foods 11:13, pages 1883.
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Xinjie Lois Lin, Joshua Baisley, Anthony Bier, Drasty Vora & Bruce Holub. (2022) Transgenic Canola Oil Improved Blood Omega-3 Profiles: A Randomized, Placebo-Controlled Trial in Healthy Adults. Frontiers in Nutrition 9.
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Muhammad Abdul Rahim, Muhammad Imran, Muhammad Kamran Khan, Muhammad Haseeb Ahmad & Rabia Shabir Ahmad. (2021) Impact of spray drying operating conditions on encapsulation efficiency, oxidative quality, and sensorial evaluation of chia and fish oil blends. Journal of Food Processing and Preservation 46:2.
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Claudia N. Copado, Vanesa Y. Ixtaina & Mabel C. Tomás. (2022) Chia Oil Microcapsules Obtained by Different Drying Methods. Biology and Life Sciences Forum 8:1, pages 10.
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Long Chen, Zhongyu Yang, David Julian McClements, Zhengyu Jin & Ming Miao. 2022. Biological Macromolecules. Biological Macromolecules 455 477 .
Igori Balta, Lavinia Stef, Ioan Pet, Tiberiu Iancu, Ducu Stef & Nicolae Corcionivoschi. (2021) Essential Fatty Acids as Biomedicines in Cardiac Health. Biomedicines 9:10, pages 1466.
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Birsen DEMİREL, Neşe ŞAHİN YEŞİLÇUBUK & Alev YÜKSEL BİLSEL. (2021) Attitudes and Preferences of Consumers Towards Functional Foods Enriched with Omega-3 Fatty Acids. European Journal of Science and Technology.
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Liliana A. Rodrigues, Carolina V. Pereira, Ana Maria Carvalho Partidário, Luís F. Gouveia, Pedro Simões, Alexandre Paiva & Ana A. Matias. (2021) Supercritical CO2 extraction of bioactive lipids from canned sardine waste streams. Journal of CO2 Utilization 43, pages 101359.
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Chenxi Wang, Cuixia Sun, Wei Lu, Khalid Gul, Analucia Mata & Yapeng Fang. (2020) Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids. Comprehensive Reviews in Food Science and Food Safety 19:6, pages 2955-2971.
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Guang-ying Wan, Li-yuan Zheng, Hui-qin Li, Hua Yuan, Hui Xue & Xiu-ying Zhang. (2019) Effects of enteral nutritional rich in n-3 polyunsaturated fatty acids on the nutritional status of gastrointestinal cancer patients: a systematic review and meta-analysis. European Journal of Clinical Nutrition 74:2, pages 220-230.
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Katie E Lane, Qiqian Zhou, Sharon Robinson & Weili Li. (2019) The composition and oxidative stability of vegetarian omega‐3 algal oil nanoemulsions suitable for functional food enrichment. Journal of the Science of Food and Agriculture 100:2, pages 695-704.
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Jagrani Minj & Sonam Dogra. 2020. Dairy Processing: Advanced Research to Applications. Dairy Processing: Advanced Research to Applications 87 118 .
Pilar Gómez-Cortés & José M. Camiña. (2019) Oxidomics on the omega-3 volatile degradation pattern to determine differences between vegetable and marine oils. Food Research International 122, pages 10-15.
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Sara Bonanomi, Alessandro Colombelli, Bruno Bucciarelli, Riccardo De Angelis & Antonello Sala. (2019) Serving Local Fish in School Meals: The Nutritional Importance of Consuming Oily Fish. Sustainability 11:14, pages 3990.
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Claudia N. Copado, Bernd W. K. Diehl, Vanesa Y. Ixtaina & Mabel C. Tomás. (2019) Improvement of the Oxidative Stability of Spray‐Dried Microencapsulated Chia Seed Oil Using Maillard Reaction Products (MRPs). European Journal of Lipid Science and Technology 121:7, pages 1800516.
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Douglas Tocher, Monica Betancor, Matthew Sprague, Rolf Olsen & Johnathan Napier. (2019) Omega-3 Long-Chain Polyunsaturated Fatty Acids, EPA and DHA: Bridging the Gap between Supply and Demand. Nutrients 11:1, pages 89.
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Loganathan Karthik, Arivarasan Vishnu Kirthi & Zhiyong Li. 2017. Nanotechnology. Nanotechnology 65 78 .

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