2018 Review Explores Factors Affecting Omega-3 Bioavailability and Oxidation Stability

A recent review has highlighted key findings regarding the bioavailability and oxidation stability of omega-3 fatty acids. The publication, authored by Mateusz Cholewski, Monika Tomczykowa, and Michał Tomczyk in 2018, provides a detailed examination of the chemical properties of omega-3s and their implications for health and nutrition. The study focuses on factors influencing the absorption of these essential fatty acids in the human body as well as their susceptibility to oxidative degradation.

The review outlines that bioavailability—the degree to which omega-3s are absorbed and utilized by the body—can vary significantly depending on their chemical form and delivery method. It also emphasizes the importance of oxidation stability, noting that omega-3 fatty acids are prone to degradation when exposed to oxygen, heat, or light. This oxidative process can reduce their nutritional value and lead to the formation of harmful byproducts. The authors discuss strategies for improving both bioavailability and stability, including advancements in encapsulation technologies and antioxidant formulations designed to protect these compounds during storage and consumption.

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Source: GO-AI-ne1

Date: April 4, 2025

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Mark Chiang