Cecilia Tullberg

Gästforskare at Food and Nutrition Science

Cecilia Tullberg is a Ph.D. student in the marine research group, working with oxidation of marine long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA, also called omega-3 fatty acids) during digestion. The main focus of this project lies on understanding what happens with marine omega-3 fatty acids in the gastrointestinal tract, using digestive juices of human origin. A high omega-3 intake has been connected with reduced risk of many unwanted diseases, such as cardiovascular and inflammatory diseases. However, meta-analyses have shown contradictory results, indicating that certain factors may interfere with the beneficial effects of marine omega-3 fatty acids. One of these interfering factors could be the high susceptibility of omega-3 fatty acids to oxidation and the following generation of reactive oxidation products, such as aldehydes. In vitro studies using digestive enzymes of porcine origin have previously shown that marine omega-3 can oxidize, and that oxidation products can be formed, under gastrointestinal tract conditions. With this project we aim to get a deeper understanding of lipid oxidation that takes place when marine lipids are transported through the digestive system and how this affects surrounding cells.

Source: chalmers.se

Showing 5 publications

2017

Effects of marine oils, digested with human fluids, on cellular viability and stress protein expression in human intestinal Caco-2 cells

Cecilia Tullberg, G. E. Vegarud, Ingrid Undeland et al
Nutrients. Vol. 9 (11), p. 1213-
Journal article
2016

Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcine in vitro digestion models

Cecilia Tullberg, Karin Larsson, Nils-Gunnar Carlsson et al
Food and Function. Vol. 7 (3), p. 1401-1412
Journal article
2016

Malondialdehyde and 4-hydroxy-2-hexenal are formed during dynamic gastrointestinal in vitro digestion of cod liver oils.

Karin Larsson, Cecilia Tullberg, Marie Alminger et al
Food and Function. Vol. 7 (8), p. 3458-3467
Journal article

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