Investigators at University of Extremadura Report Findings in Food Science and Nutrition (In Vitro Digestion and Culture In Caco-2 Cells To Assess the Bioavailability of Fatty Acids: a Case Study In Meat Matrix Enriched With O-3 Microcapsules).

Researchers at the University of Extremadura in Caceres, Spain, conducted a study to evaluate the Caco-2 cells as a model for studying the transport of fatty acids in the intestines. The study aimed to establish a protocol for determining the bioaccessibility and bioavailability of fatty acids in meat samples, particularly those enriched with omega-3 microcapsules. The researchers found that factors such as fat quantity, incubation time, and shaking influenced the bioavailability of fatty acids. The study provides valuable insights into the bioavailability of fatty acids in meat products and offers a protocol for assessing their bioaccessibility. [Extracted from the article]