alexa Nutritional evaluation of microalgae oils rich in omega-3 long chain polyunsaturated fatty acids as an alternative for fish oil.
Bioinformatics & Systems Biology

Bioinformatics & Systems Biology

Current Synthetic and Systems Biology

Author(s): Ryckebosch E, Bruneel C, TermoteVerhalle R, Goiris K, Muylaert K, , Ryckebosch E, Bruneel C, TermoteVerhalle R, Goiris K, Muylaert K, , Ryckebosch E, Bruneel C, TermoteVerhalle R, Goiris K, Muylaert K, , Ryckebosch E, Bruneel C, TermoteVerhalle R, Goiris K, Muylaert K, , Ryckebosch E, Bruneel C, TermoteVerhalle R, Goiris K, Muylaert K,

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Abstract The purpose of this work was to evaluate the nutritional value of the total lipid extract of different omega-3 long chain polyunsaturated fatty acids producing photoautotrophic microalgae in one study. It was shown that microalgae oils from Isochrysis, Nannochloropsis, Phaeodactylum, Pavlova and Thalassiosira contain sufficient omega-3 LC-PUFA to serve as an alternative for fish oil, which was used as the 'golden standard'. In the microalgae oils an important part of the omega-3 long chain polyunsaturated fatty acids are present in the polar lipid fraction, which may be favourable from a bioavailability and stability viewpoint. Consumption of microalgae oil ensures intake of sterols and carotenoids. The intake of sterols, including cholesterol and phytosterols, is probably not relevant. The intake of carotenoids is however definitely significant and could give the microalgae oils a nutritional added value compared to fish oil. Copyright © 2014 Elsevier Ltd. All rights reserved. This article was published in Food Chem and referenced in Current Synthetic and Systems Biology

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