The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle

Bioequivalence of two omega-3 fatty acid ethyl ester formulations: a case of clinical pharmacology of dietary supplements

(2012) Claudio Galli et al.   BRITISH JOURNAL OF CLINICAL PHARMACOLOGY

Comparative study of gastrointestinal absorption of EPA & DHA rich fish oil from nano and conventional emulsion formulation in rats

(2012) Tanmoy kumar Dey et al.   FOOD RESEARCH INTERNATIONAL

Improving the Oral Bioavailability of Curcumin Using Novel Organogel-Based Nanoemulsions

(2012) Hailong Yu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A novel omega-3 free fatty acid formulation has dramatically improved bioavailability during a low-fat diet compared with omega-3-acid ethyl esters: The ECLIPSE (Epanova® compared to Lovaza® in a pharmacokinetic single-dose evaluation) study

(2012) Michael H. Davidson et al.   Journal of Clinical Lipidology

Using a fingertip whole blood sample for rapid fatty acid measurement: method validation and correlation with erythrocyte polar lipid compositions in UK subjects

(2011) J. Gordon Bell et al.   BRITISH JOURNAL OF NUTRITION

Incorporation of EPA and DHA into plasma phospholipids in response to different omega-3 fatty acid formulations - a comparative bioavailability study of fish oil vs. krill oil

(2011) Jan Schuchardt et al.   Lipids in Health and Disease

Evolutionary Aspects of Diet: The Omega-6/Omega-3 Ratio and the Brain

(2011) Artemis P. Simopoulos   MOLECULAR NEUROBIOLOGY

Are we consuming enough long chain omega-3 polyunsaturated fatty acids for optimal health?

(2011) B.J. Meyer   PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS

Potential biological fate of ingested nanoemulsions: influence of particle characteristics

(2011) David Julian McClements et al.   Food & Function

CONSORT 2010 statement: Updated guidelines for reporting parallel group randomised trials

(2011) Kenneth F. Schulz et al.   International Journal of Surgery

Antioxidant activity of yoghurt peptides: Part 1-in vitro assays and evaluation in ω-3 enriched milk

(2010) K.H. Sabeena Farvin et al.   FOOD CHEMISTRY

Enhanced Bioavailability of Eicosapentaenoic Acid from Fish Oil After Encapsulation Within Plant Spore Exines as Microcapsules

(2010) Ammar Wakil et al.   LIPIDS

Nano-emulsions and Micro-emulsions: Clarifications of the Critical Differences

(2010) Nicolas Anton et al.   PHARMACEUTICAL RESEARCH

Subgram daily supplementation with docosahexaenoic acid protects low-density lipoproteins from oxidation in healthy men

(2009) Catherine Calzada et al.   ATHEROSCLEROSIS

Bioavailability and Delivery of Nutraceuticals Using Nanotechnology

(2009) Qingrong Huang et al.   JOURNAL OF FOOD SCIENCE

Enhanced Absorption of n-3 Fatty Acids from Emulsified Compared with Encapsulated Fish Oil

(2009) Susan K. Raatz et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Nutritional status in Europe: methods and results

(2009) Ibrahim Elmadfa et al.   NUTRITION REVIEWS

DHA status of vegetarians

(2009) Thomas A.B. Sanders   PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS

Controlling Lipid Bioavailability through Physicochemical and Structural Approaches

(2008) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Nano-emulsions: New applications and optimization of their preparation

(2008) J.M. Gutiérrez et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Bioavailability of nanoparticles in nutrient and nutraceutical delivery

(2008) Edgar Acosta   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Development and pilot testing of an omega-3 fatty acid food frequency questionnaire

(2007) Paula K. Ritter-Gooder et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS