GRONINGEN, THE NETHERLANDS. Alpha-linolenic acid (ALA) and docosahexaenoic acid (DHA) have both been shown to reduce the risk of heart disease. Studies using isotopically labeled ALA have shown that it can be converted by the body to EPA (eicosapentaenoic acid) and DHA, but how significant this conversion is in actual practice is not known.
HONOLULU, HAWAII. Dr. Joseph Pepping, a consulting pharmacist at the Kaiser Permanente, provides a comprehensive review of the many benefits of omega-3 fatty acids and their derivatives, including EPA and DHA.
CARDIFF, UNITED KINGDOM. An emulsion is a mixture of two immiscible (unblendable) substances. Emulsions are common in the food industry and include margarine and mayonnaise (oil-in-water emulsions). Emulsions are usually stabilized with surfactants such as lecithin. The main advantage of emulsions is improved digestibility, absorption, and palatability. British researchers completed a trial to determine if pre-emulsification of long-chain polyunsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), the main components of fish oils, would improve their absorbability (bioavailability).