Microcapsules containing Fish Oil (microω3)

These dry microcapsules, obtained by coacervation and containing fish oil with a high content of Omega 3 fatty acids (EPA / DHA), are specifically designed to allow the formulation of solid oral forms (hard capsules, dispersible single-dose sachets) of an ingredient of fundamental importance for human nutrition (fatty acids of the omega3 series). The microcapsule’s membrane acts as a barrier to prevent the ingredient from dissolving in the mouth.

Omega 3s fatty acids are essential for the proper functioning of the human body. They are known above all for their presence in cell membranes and for helping to maintain their integrity. Recent studies show the importance of the role of these nutritional ingredients in the growth and development of the brain ^[1], to support cardiovascular ^[2] and kidney functions ^[3], blood clotting and for inflammatory and immunological reactions ^[4].

The microencapsulated form of fish oil allows to exploit the benefits of essential fatty acids in innovative dosage forms, simple to produce and with high formulation versatility which is associated with good stability over time and, last but not least, ease intake by patients. It can also be used as a source of Omega3 in beverages and powdered foods to be reconstituted thanks to its excellent dispersibility in water.

"[1]. M. R. Vaquero et al.,Bioavailability of the major bioactive diterpenoids in a rosemary extract: Metabolic profile in the intestine, liver, plasma, and brain of Zucker rats Mol. Nutr. Food Res. 2013, 00, 1–13"

"[2]. Ngo, S. N., Williams, D. B., Head, R. J., Rosemary and cancer prevention: preclinical perspectives.Crit. Rev. Food Sci. Nutr. 2011, 51, 946–954"

"[3]. Harach, T., Aprikian, O., Monnard, I., Moulin, J. et al., Rosemary (Rosmarinus officinalis L.) leaf extract limits weight gain and liver steatosis in mice fed a high-fat diet. Planta Med. 2010, 76, 566–571."

"[4]. Doolaege, E. H., Raes, K., De Vos, F., Verh ´ e, R. et al., Absorption, distribution and elimination of carnosic acid, a natural antioxidant from Rosmarinus officinalis, in rats. Plant Foods Hum. Nutr. 2011, 66, 196–202."