Absorption of omega-3 fats from carbohydrate and proteinaceous food matrices before and after storage.

The total n-3 PUFA AUC (Table 2 ), was significantly greater in response to CAKE-FRESH (82.5 ± 51.5) compared to MEAT-FRESH (25.8 ± 35.2) and MEAT-STORED (25.2 ± 34.5), P < 0.01, however, differences in AUC between CAKE-STORED and the meat items did not reach statistical significance.

also in 111,027 other papers