Effect of a pescetarian and vegan diet on fatty acid composition in blood and spermatozoa in young healthy men

Chamorro, Rodrigo; Farías, Rut; Allende, Paulina; Acuña, Mariana; Cáceres, Paula; Gómez, Fernanda; Ortiz, Abigail; Tapia, Daniela; Farías, Camila; Valenzuela, Rodrigo

doi:10.1016/j.plefa.2023.102582

Cited by 1 publication

(2 citation statements)

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“…A specific nutritional challenge concerning omega‐3 PUFAs is for vegetarians, particularly vegans, as plant‐based oil sources significantly lack EPA and DHA levels compared to animal‐based sources (Chamorro et al., 2023). It has been reported that even though the vegan group had a higher intake of ALA and total omega‐3 PUFA in their diet, plasma analysis revealed lower levels of DHA and other metabolites, specifically in erythrocytes and spermatozoa among the vegan group.…”

Section: Nutritional Importance Of Omega‐3 Fatty Acidsmentioning

confidence: 99%

“…It has been reported that even though the vegan group had a higher intake of ALA and total omega-3 PUFA in their diet, plasma analysis revealed lower levels of DHA and other metabolites, specifically in erythrocytes and spermatozoa among the vegan group. However, plasma ARA and EPA were higher in subjects following an omnivorous and pescetarian diet (Chamorro et al, 2020(Chamorro et al, , 2023. In addition to plant-based oils, alternative source for omega-3 PUFArich oils includes microalgal oil.…”

Section: Nutritional Importance Of Omega-fatty Acidsmentioning

confidence: 99%

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

Homroy,

Chopra,

Singh

et al. 2023

Comp Rev Food Sci Food Safe

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Omega‐3 fatty acids (omega‐3 FAs) have been widely recognized for their therapeutic advantages, including anti‐inflammatory and cardioprotective properties. They have shown promise in enhancing regulatory function, promotingdevelopment and mitigating the progression of diabetes and cancer. The scientific communities, along with industries, are actively endorsing initiatives aimed at increasing the daily intake of lipids rich in omega‐3 FAs. Nevertheless, incorporating polyunsaturated FAs (PUFAs) into food products poses several challenges due to their susceptibility to oxidation when exposed to oxygen, high temperatures, and moisture. This oxidative deterioration results in undesirable flavours and a loss of nutritional value. Various methods, including physical blending, interesterification, and encapsulation, have been utilized as ways to enhance the stability of edible oils rich in PUFA against oxidation. Encapsulation has emerged as a proven strategy for enhancing the oxidative stability and functional properties of omega‐3 FA‐rich oils. Multiple encapsulation methods have been developed to stabilize and improve the delivery of omega‐3 FAs in food products. The selection of an appropriate encapsulation method depends on the desired application of the encapsulated oil. In addition, encapsulation enhances the bioavailability of omega‐3 FAs by promoting increased absorption of the encapsulated form in the intestinal epithelium. This review discusses the techniques and principles of omega‐3 FA‐rich oil encapsulation and its role in improving stability and bioavailability. Furthermore, it also investigates the potential health benefits of these encapsulated oils. This review explores the variations in bioavailability based on encapsulation techniques and processing, offering vital insights for nutrition and product development.

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Section: Nutritional Importance Of Omega‐3 Fatty Acidsmentioning

confidence: 99%

Section: Nutritional Importance Of Omega-fatty Acidsmentioning

confidence: 99%