Bioequivalence of long-chain omega-3 polyunsaturated fatty acids from foods enriched with a novel vegetable-based omega-3 delivery system compared to gel capsules: a randomized controlled cross-over acute trial

Abstract

Purpose To evaluate bioavailability of omega-3 long-chain polyunsaturated fatty acids (LCPUFA) from foods enriched with novel vegetable-based encapsulated algal oil across Australian and Singaporean populations. Methods 27 men (n = 12 Australian European; n = 15 Singaporean Chinese), 21–50 yr; 18–27.5 kg/m2, with low habitual intake of omega-3 LCPUFA completed a multicentre randomised controlled acute 3-way cross-over single-blind trial. They consumed, in random order 1-week apart after an overnight fast, standard breakfast meals including 400 mg docosahexanoic acid (DHA) from either extruded rice snacks or soup both containing cauliflower-encapsulated HiDHA® algal oil or gel capsules containing HiDHA® algal oil. Blood samples for analysis of plasma DHA and eicosapentaenoic acid (EPA) were taken pre-meal and after 2, 4, 6, 8 and 24 h. Primary analyses comparing 24-h incremental area under the plasma DHA, EPA and DHA + EPA concentration (µg/ml) curves (iAUC0-24 h) between test foods were performed using linear mixed models by including ethnicity as an interaction term. Results Plasma iAUC0-24 h did not differ significantly between test foods (adjusted mean [95% CI] plasma DHA + EPA: extruded rice snack, 8391 [5550, 11233] µg/mL*hour; soup, 8862 [6021, 11704] µg/mL*hour; capsules, 11,068 [8226, 13910] µg/mL*hour, P = 0.31) and did not differ significantly between Australian European and Singaporean Chinese (treatment*ethnicity interaction, P = 0.43). Conclusion The vegetable-based omega-3 LCPUFA delivery system did not affect bioavailability of omega-3 LCPUFA in healthy young Australian and Singaporean men as assessed after a single meal over 24 h, nor was bioavailability affected by ethnicity. This novel delivery system may be an effective way to fortify foods/beverages with omega-3 LCPUFA. Trial registration The trial was registered with clinicaltrials.gov (NCT04610983), date of registration, 22 November 2020.

The effect of omega-3 fatty acids and vitamin E supplementation on lipid profiles and inflammatory markers in hemodialysis patients: A systematic review of current literature

“…Antioxidants, such as vitamin E, play an important role in the oxidative stress caused by increasing omega-3 fatty acids oxidation sensitivity (13). However, both combinations allegedly are more effective than individual supplements and increase circulatory levels (15,16). Through decreased inflammation, oxidative stress, and inhibition of proinflammatory cytokines and NF-kB protein expression, omega-3 fatty acid and vitamin E intake may improve nutritional status and metabolic profiles (17).…”

Changes in fatty acid levels after consumption of a novel docosahexaenoic supplement from algae: a crossover randomized controlled trial in omnivorous, lacto-ovo vegetarians and vegans

“…The study had a randomized, double-blind, placebo-controlled crossover design with two 5-week periods separated by a 5 week interim washout period. In each period, to standardise the experimental conditions, one capsule (DHA-supplement or placebo) per day was taken by the participants with one of their main meals, because high DHA absorption is expected when consumed with meals [ 21 ].…”

Role of encapsulation on the bioavailability of omega‐3 fatty acids

“…It should be noted that the encapsulation methods also do not alter the nature of the components nor render them toxic. Numerous scientific studies have explored improved bioavailability and potential health benefits associated with consuming encapsulated omega‐3 FAs without reporting any adverse events indicating low‐to‐no risk involved in the consumption (Stonehouse et al., 2022). Such validation through in vitro, ex vivo, and in vivo studies paves the way for the utilization of encapsulated oils as an innovative delivery system and an efficient method to enhance the nutritional content of foods or beverages with omega‐3 PUFA (Stonehouse et al., 2022; Thakur et al., 2023).…”

“…Numerous scientific studies have explored improved bioavailability and potential health benefits associated with consuming encapsulated omega‐3 FAs without reporting any adverse events indicating low‐to‐no risk involved in the consumption (Stonehouse et al., 2022). Such validation through in vitro, ex vivo, and in vivo studies paves the way for the utilization of encapsulated oils as an innovative delivery system and an efficient method to enhance the nutritional content of foods or beverages with omega‐3 PUFA (Stonehouse et al., 2022; Thakur et al., 2023). Incorporation of stabilized and encapsulated omega‐3 FAs in food products and using them as a supplement has the potential to improve both the nutritional quality of food and the bioavailability of beneficial compounds in food and nutraceuticals (Jagtap et al., 2021; Lamothe et al., 2020).…”