BIOAVAILABILITY OF OMEGA-3 PUFA FROM FOODS ENRICHED WITH FISH OIL
 
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Pol. J. Food Nutr. Sci. 2005;55(4):335–340
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ABSTRACT
This study presents a review of the research on the influence of omega-3 polyunsaturated fatty acids consumed in the form of foods enriched with fish oil on health. The study indicates that the bioavailability of omega-3 fatty acids from enriched foods is as powerful as that from fish oil capsule supplements. The presented results of investigations suggest that the production of fish oil-enriched food is thus reasonable and justified. However, polyunsaturated fatty acids are highly susceptible to oxidation and additional research should be undertaken to prove the safety of food products enriched with fish oil used in human nutritional products. In addition, special conditions during production, packaging and storage must be applied to prevent the oxidation of omega-3 fatty acids, otherwise enriched food products may easily become a source of hydroperoxides and other by-products of oxidation, e.g. free radicals promoting cancer and arteriosclerosis development.
ISSN:1230-0322