Co-Digestion of Tea Extracts with Omega-3 Fatty Acids Enhances Digestive Stability and Intestinal Absorption of Omega-3 Fatty Acids by Increasing Antioxidant Activity and Micelle Stabilization

Co-Digestion of Tea Extracts with Omega-3 Fatty Acids Enhances Digestive Stability and Intestinal Absorption of Omega-3 Fatty Acids by Increasing Antioxidant Activity and Micelle Stabilization

The current study hypothesized that omega-3 fatty acids ω-3 FAs consumed with various tea extracts, which included green tea extract comprising 35% and 65% catechin (GTE35 and GTE65), naturally fermented green tea (Heukcha) extract (NFGT), and a complex of heat-treated green tea and enzymatically-mo...

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Bibliographic Details
Main Authors: In-Su Na, Hyun Woo Jeong, Jin-Oh Chung, Byung-Fhy Suh, Jonghee Sohn, Soon-Mi Shim
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Applied Sciences
Subjects:
omega-3 fatty acids
tea extracts
digestive stability
micelle stabilization
intestinal absorption
P-glycoprotein
Online Access:https://www.mdpi.com/2076-3417/15/1/233
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