Comparison of Omega-3 polyunsaturated fatty acids bioavailability in fish oil and krill oil: Network Meta-analyses

Comparison of Omega-3 polyunsaturated fatty acids bioavailability in fish oil and krill oil: Network Meta-analyses

Background and Aims: Fish oil and krill oil are primary sources of Omega-3 polyunsaturated fatty acids (PUFAs), differing in their molecular forms and bioavailability. Understanding these differences can optimize their therapeutic use. This study aims to compare the bioavailability of Omega-3 PUFAs...

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Main Authors: Thi-Phuong-Thao Pham, Thi-Van Hoang, Phuc-Thao-Nguyen Cao, Thi-Thuy-Duong Le, Van-Thao-Nguyen Ho, Thi-Mai-Hoa Vu, Thi-Hoai-Thu Le, Huynh-Thien-Xuan Pham, Thanh-Thien Tran, Okti Ratna Mafruhah, Thi-Thuy-Linh Pham, Min-Tsang Hsieh, Hai-Anh Ha
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Bioavailability
Omega-3
Fish oil
Krill oil
Polyunsaturated fatty acids
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524007685
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