{"id":218936,"date":"2024-09-10T01:27:42","date_gmt":"2024-09-10T00:27:42","guid":{"rendered":"https:\/\/eu.intelligentlabs.org\/jaky-je-rozdil-mezi-omega-3-rybim-olejem-triglyceridy-ethylestery\/"},"modified":"2025-09-23T11:50:05","modified_gmt":"2025-09-23T10:50:05","slug":"jaky-je-rozdil-mezi-omega-3-rybim-olejem-triglyceridy-ethylestery","status":"publish","type":"post","link":"https:\/\/eu.intelligentlabs.org\/cs-cz\/jaky-je-rozdil-mezi-omega-3-rybim-olejem-triglyceridy-ethylestery\/","title":{"rendered":"Jak\u00fd je rozd\u00edl mezi ryb\u00edm olejem Omega-3 s triglyceridy a ethylestery?"},"content":{"rendered":"\n

Omega-3 ryb\u00ed olej se vyskytuje ve dvou form\u00e1ch, a to bu\u010f ve form\u011b p\u0159\u00edrodn\u00edch triglycerid\u016f nebo ethylester\u016f. Mezi t\u011bmito dv\u011bma typy je v\u0161ak obrovsk\u00fd rozd\u00edl, a proto je p\u0159i v\u00fdb\u011bru zna\u010dky<\/a> volba mezi dopl\u0148ky s p\u0159\u00edrodn\u00edm triglyceridem nebo ethylesterem naprosto kl\u00ed\u010dov\u00e1. Je to tak nejen proto, \u017ee typ tuku ovliv\u0148uje, jak\u00e9 mno\u017estv\u00ed Omega-3 m\u016f\u017ee b\u00fdt v \u017ealudku skute\u010dn\u011b absorbov\u00e1no, ale tak\u00e9 proto, \u017ee ka\u017ed\u00fd z nich p\u016fsob\u00ed v t\u011ble jinak efektivn\u011b.<\/p>\n\n\n\n

Co jsou Omega-3 triglyceridy a ethylestery?<\/strong><\/p>\n\n\n\n

Triglyceridy (TG) jsou tuky, kter\u00e9 se b\u011b\u017en\u011b ukl\u00e1daj\u00ed v t\u011ble a tvo\u0159\u00ed asi 95% tuk\u016f ve strav\u011b. Jsou tedy p\u0159irozenou formou Omega-3, kter\u00e1 se nach\u00e1z\u00ed nap\u0159. v ryb\u00e1ch [1]. Omega-3 s TG<\/strong> se naz\u00fdvaj\u00ed triglyceridy proto, \u017ee obsahuj\u00ed 3 mastn\u00e9 kyseliny p\u0159ipojen\u00e9 k molekule glycerolu. Dv\u011b hlavn\u00ed mastn\u00e9 kyseliny obsa\u017een\u00e9 ve v\u0161ech dopl\u0148c\u00edch Omega-3 jsou kyselina eikosapentaenov\u00e1 (EPA) a kyselina dokosahexaenov\u00e1 (DHA).<\/p>\n\n\n\n

Omega-3 s ethylestery (EE)<\/strong> jsou synteticky vytvo\u0159eny v laborato\u0159i tak, \u017ee se nejprve odstran\u00ed molekula glycerolu, kter\u00e1 se pak nahrad\u00ed molekulou ethanolu (alkoholu). Tento proces je zn\u00e1m\u00fd jako esterifikace. D\u016fvod, pro\u010d firmy vyr\u00e1b\u011bj\u00ed ryb\u00ed olej ve form\u011b ethylesteru je ten, \u017ee aby se odstranily ne\u010distoty, je nutn\u00e9 ryb\u00ed olej koncentrovat.<\/p>\n\n\n\n

Pouze t\u00edmto procesem tak mohou firmy vyr\u00e1b\u011bt kvalitn\u00ed dopl\u0148ky stravy bohat\u00e9 na EPA a DHA Omega-3 bez obsahu kontaminant\u016f. Bez koncentrace ryb\u00edho oleje je velmi obt\u00ed\u017en\u00e9 z\u00edskat spr\u00e1vnou d\u00e1vku Omega-3. Nap\u0159\u00edklad dopln\u011bk stravy, jak\u00fdm je olej z tres\u010d\u00edch jater, kter\u00fd nen\u00ed p\u0159\u00edli\u0161 koncentrovan\u00fd, m\u00e1 velmi n\u00edzk\u00fd pod\u00edl EPA a DHA. Olej z tres\u010d\u00edch jater, stejn\u011b jako oleje z ostatn\u00edch ryb \u010dasto zp\u016fsobuj\u00ed podr\u00e1\u017ed\u011bn\u00ed gastrointestin\u00e1ln\u00edho traktu a dal\u0161\u00ed vedlej\u0161\u00ed \u00fa\u010dinky. D\u011bje se tak pr\u00e1v\u011b v d\u016fsledku toho, \u017ee nejsou \u010dist\u00e9 a aby bylo dosa\u017eeno dopln\u011bn\u00ed po\u017eadovan\u00e9 d\u00e1vky EPA a DHA kyselin tak musej\u00ed b\u00fdt u\u017e\u00edv\u00e1ny ve velk\u00fdch d\u00e1vk\u00e1ch . [3].<\/p>\n\n\n\n

Ryb\u00ed olej s ethylestery<\/strong><\/h3>\n\n\n\n

Navzdory t\u011bmto v\u00fdhod\u00e1m je v\u0161ak ryb\u00ed olej s EE st\u00e1le sp\u00ed\u0161e koncentr\u00e1t ryb\u00edho oleje ne\u017e skute\u010dn\u00fd ryb\u00ed olej. A\u010dkoli jej lze leg\u00e1ln\u011b nazvat ryb\u00edm olejem, jedn\u00e1 se skute\u010dn\u011b o \u201epolosyntetick\u00fd\u201c. A\u010dkoliv jsou toti\u017e ethanol i mastn\u00e9 kyseliny ob\u011b p\u0159\u00edrodn\u00ed l\u00e1tky, v p\u0159\u00edrod\u011b se spole\u010dn\u011b nikdy nenach\u00e1zej\u00ed.<\/p>\n\n\n\n

Zat\u00edmco proces esterifikace je nezbytn\u00fd pro v\u00fdrobu koncentrovan\u00e9ho a \u010dist\u00e9ho ryb\u00edho oleje, koncentr\u00e1t ethylesteru m\u016f\u017ee b\u00fdt ve skute\u010dnosti p\u0159em\u011bn\u011bn zp\u011bt na jeho p\u0159\u00edrodn\u00ed triglyceridovou formu jako reesterifikovan\u00fd ryb\u00ed olej. Speci\u00e1ln\u00ed enzymy jsou vyu\u017e\u00edv\u00e1ny k \u00fapln\u00e9mu odstran\u011bn\u00ed ethanolov\u00e9ho \u0159et\u011bzce za vzniku odd\u011blen\u00fdch voln\u00fdch mastn\u00fdch kyselin a ethanolu. Ethanol je tedy odstran\u011bn, zat\u00edmco glycerol je op\u011bt zaveden. Enzymy pak znovu p\u0159ipoj\u00ed 3 mastn\u00e9 kyseliny ke glycerolov\u00e9 \u010d\u00e1sti, \u010d\u00edm\u017e daj\u00ed op\u011bt vzniku p\u0159\u00edrodn\u00edm Omega-3 triglycerid\u016fm. Tyto reesterifikovan\u00e9 Omega-3 jsou st\u00e1le zcela \u010dist\u00e9 s mnohem vy\u0161\u0161\u00ed koncentrac\u00ed EPA a DHA, a nav\u00edc jsou nyn\u00ed zp\u011bt ve sv\u00e9 p\u0159irozen\u00e9 form\u011b.<\/p>\n\n\n\n

Tento posledn\u00ed krok je v\u0161ak ,pro svou finan\u010dn\u00ed n\u00e1ro\u010dnost, velkou v\u011bt\u0161inou v\u00fdrobc\u016f ryb\u00edho oleje p\u0159esko\u010den. N\u00e1klady na suroviny zvy\u0161uje p\u0159ibli\u017en\u011b o 40% a trv\u00e1 tak\u00e9 del\u0161\u00ed dobu. Z tohoto d\u016fvodu je v sou\u010dasn\u00e9 dob\u011b v\u011bt\u0161ina ryb\u00edch olej\u016f Omega-3 na trhu k dost\u00e1n\u00ed v um\u011bl\u00e9 form\u011b ethylesteru a nikoli ve form\u011b triglycerid\u016f.<\/p>\n\n\n\n

<\/a>Pro\u010d je d\u016fle\u017eit\u00e9 kupovat ryb\u00ed olej Omega-3 ve form\u011b triglycerid\u016f?<\/strong><\/h2>\n\n\n\n

Zaprv\u00e9 proto, \u017ee ryb\u00ed tuk je p\u0159irozen\u00fd pr\u00e1v\u011b ve form\u011b triglycerid\u016f, a m\u00e1 tud\u00ed\u017e mnohem vy\u0161\u0161\u00ed biologickou dostupnost ne\u017e Omega-3 s ethylestery [3] [7-11]. To znamen\u00e1, \u017ee z n\u011bj t\u011blo m\u016f\u017ee vst\u0159ebat a vyu\u017e\u00edt v\u00edce EPA a DHA ne\u017e z ryb\u00edho oleje s EE [2]. D\u016fvod je ten, \u017ee nep\u0159irozen\u00e1 chemick\u00e1 formulace ethylester\u016f znamen\u00e1, \u017ee je t\u0159eba, aby byly jin\u00fdm zp\u016fsobem rozlo\u017eeny pomoc\u00ed enzym\u016f pankreatick\u00e9 lip\u00e1zy pot\u00e9, co byly emulgov\u00e1ny \u017elu\u010dov\u00fdmi kyselinami v tenk\u00e9m st\u0159ev\u011b. U oleje ve form\u011b ethylesteru je k jeho spr\u00e1vn\u00e9mu vst\u0159eb\u00e1n\u00ed pot\u0159eba, aby enzymy odstranily ethanolovou vazbu z mastn\u00e9 kyseliny, a pot\u00e9 ji p\u0159ipojily k jin\u00e9mu dietn\u00edmu glycerolu za vzniku triglyceridu.<\/p>\n\n\n\n

Z tohoto d\u016fvodu byste m\u011bli v\u017edy volit ryb\u00ed olej s triglyceridy nam\u00edsto toho s ethylestery<\/strong><\/h3>\n\n\n\n

D\u011bje se tak v bu\u0148k\u00e1ch zn\u00e1m\u00fdch pod n\u00e1zvem enterocyty, kter\u00e9 lemuj\u00ed st\u0159evn\u00ed st\u011bnu. Teprve po dokon\u010den\u00ed tohoto procesu jsou Omega-3 mastn\u00e9 kyseliny lymfatick\u00fdm syst\u00e9mem transportov\u00e1ny na chylomikronech a nakonec mohou v hrudn\u00edm kan\u00e1lu proniknout do krevn\u00edho ob\u011bhu. Tento proces je u ryb\u00edho oleje s EE mnohem pomalej\u0161\u00ed a m\u00e9n\u011b efektivn\u00ed ne\u017e u ryb\u00edho oleje s TG [8] [10]. Jedna konkr\u00e9tn\u00ed studie d\u00e1le uk\u00e1zala, \u017ee enzymy pankreatick\u00e9 lip\u00e1zy hydrolyzuj\u00ed ethanolov\u00e9 vazby v ryb\u00edm oleji s EE 10 a\u017e 50 kr\u00e1t m\u00e9n\u011b \u00fa\u010dinn\u011b, ne\u017e hydrolyzuj\u00ed glycerolov\u00e9 vazby v triglyceridech [12].<\/p>\n\n\n\n

Druh\u00fd d\u016fvod je ten, \u017ee ryb\u00ed tuk s EE oxiduje rychleji a snadn\u011bji ne\u017e ryb\u00ed tuk s TG.<\/strong> Oxidace je chemick\u00fd rozpad molekuly a jej\u00ed sra\u017een\u00ed. Polynenasycen\u00e9 mastn\u00e9 kyseliny jsou zvl\u00e1\u0161t\u011b n\u00e1chyln\u00e9 k oxidaci kv\u016fli jejich struktu\u0159e dvojn\u00fdch vazeb. Proto ryb\u00ed oleje v\u017edy obsahuj\u00ed antioxidanty (nej\u010dast\u011bji tokoferoly vitam\u00ednu E), aby se oxidaci zabr\u00e1nilo. N\u011bkolik studi\u00ed uk\u00e1zalo, \u017ee ryb\u00ed olej ve form\u011b ethylesteru oxiduje p\u0159i v\u0161ech teplot\u00e1ch rychleji ne\u017e ten ve form\u011b triglycerid\u016f. Bylo tak m\u011b\u0159eno pomoc\u00ed hodnot peroxidu a anisidinu [13\u201316].<\/p>\n\n\n\n

O kolik jsou Omega-3 ve form\u011b triglycerid\u016f lep\u0161\u00ed Omega-3 s EE? <\/strong><\/p>\n\n\n\n

Jedna studie uk\u00e1zala, \u017ee Omega-3 ve form\u011b triglycerid\u016f m\u00e1 o 71% v\u011bt\u0161\u00ed absorpci ne\u017e Omega-3 ve form\u011b EE [3]. Dal\u0161\u00ed studie zjistila, \u017ee voln\u00e9 mastn\u00e9 kyseliny byly absorbov\u00e1ny o 400% l\u00e9pe, ne\u017e ethylestery [6]. Dopln\u011bk stravy Omega-3 s ethylestery pou\u017eit\u00fd ve zm\u00edn\u011bn\u00e9 studii byl ve skute\u010dnosti l\u00e9k Lovaza vyr\u00e1b\u011bn\u00fd spole\u010dnost\u00ed GSK, dostupn\u00fd pouze na l\u00e9ka\u0159sk\u00fd p\u0159edpis. To znamen\u00e1, \u017ee n\u011bkte\u0159\u00ed l\u00e9ka\u0159i v sou\u010dasn\u00e9 dob\u011b bohu\u017eel st\u00e1le p\u0159edepisuj\u00ed hor\u0161\u00ed formu ryb\u00edho oleje Omega-3 s EE.<\/p>\n\n\n\n

V\u011bdeck\u00e1 a l\u00e9ka\u0159sk\u00e1 ve\u0159ejnost dosud zcela nepochopila, \u017ee r\u016fzn\u00e9 druhy ryb\u00edho oleje maj\u00ed r\u016fzn\u00e9 \u00fa\u010dinky a v\u00fdsledky. P\u0159esto\u017ee Omega-3 je jednou z nejv\u00edce zkouman\u00fdch l\u00e1tek v historii medic\u00edny, v\u011bt\u0161ina v\u00fdzkumu dosud testovala pouze v\u00fdhody ryb\u00edho oleje s ethylestery. A\u017e v posledn\u00ed dob\u011b se v\u0161ak za\u010d\u00edn\u00e1 pozornost v\u00edce v\u011bnovat studi\u00edm zkoumaj\u00edc\u00edm r\u016fzn\u00e9 \u00fa\u010dinky ryb\u00edch olej\u016f s EE a TG po jejich vst\u0159eb\u00e1n\u00ed do t\u011bla. <\/p>\n\n\n\n

Jedna \u0161estim\u011bs\u00ed\u010dn\u00ed studie nap\u0159\u00edklad uk\u00e1zala, \u017ee dopl\u0148ky stravy s triglyceridy m\u011bly lep\u0161\u00ed biologickou dostupnost ne\u017e dopl\u0148ky s EE [4] a tak\u00e9, \u017ee Omega-3 s TG byl v\u00fdznamn\u011b efektivn\u011bj\u0161\u00ed p\u0159i sni\u017eov\u00e1n\u00ed hladin triglycerid\u016f v krvi ne\u017e ryb\u00ed olej s EE [5]. Hladiny triglycerid\u016f v a jejich koncentrace krvi se pou\u017e\u00edvaj\u00ed jako markery zv\u00fd\u0161en\u00e9ho rizika kardiovaskul\u00e1rn\u00edch chorob a jsou tak\u00e9 jedn\u00edm z krit\u00e9ri\u00ed diagnostiky metabolick\u00e9ho syndromu.<\/p>\n\n\n\n

Jak pozn\u00e1m, zda je m\u016fj p\u0159\u00edpravek Omega-3 ve form\u011b triglyceridu nebo ethylesteru?<\/strong><\/h2>\n\n\n\n

Pod\u00edvejte se na obal Va\u0161eho Omega-3 p\u0159\u00edpravku. Pokud na n\u011bm nen\u00ed v\u00fdslovn\u011b uvedeno, \u017ee se jedn\u00e1 o ethylester nebo triglycerid, pak to bude ethylester. Je to proto, \u017ee v\u00fdroba ryb\u00edho oleje s TG je mnohem dra\u017e\u0161\u00ed. Proto ka\u017ed\u00e1 spole\u010dnost, kter\u00e1 Omega-3 s TG vyr\u00e1b\u00ed, tuto skute\u010dnost na sv\u00fdch produktech jasn\u011b uv\u00e1d\u00ed.<\/p>\n\n\n\n

Pokud si p\u0159esto nejste jisti, m\u016f\u017eete se tak\u00e9 obr\u00e1tit p\u0159\u00edmo na spole\u010dnost, kter\u00e1 Va\u0161e Omega-3 vyr\u00e1b\u00ed, a po\u017e\u00e1dat ji, aby V\u00e1m uk\u00e1zala certifik\u00e1t o nez\u00e1visl\u00e9m testov\u00e1n\u00ed t\u0159et\u00ed stranou, kter\u00fd uv\u00e1d\u00ed, zda se jedn\u00e1 o produkt s EE nebo TG. Existuje tak\u00e9 mo\u017enost, jak produkt otestovat doma. K tomu je v\u0161ak t\u0159eba spot\u0159ebovat p\u0159ibli\u017en\u011b 20 ml ryb\u00edho oleje. Pakli\u017ee to p\u0159esto chcete vyzkou\u0161et, nalijte do polystyrenov\u00e9ho kel\u00edmku 20 ml ryb\u00edho oleje (20 ml odpov\u00edd\u00e1 asi 20 velk\u00fdm tobolk\u00e1m) a vy\u010dkejte 10 minut. V p\u0159\u00edpad\u011b, \u017ee se jedn\u00e1 o ryb\u00ed olej s EE, obsah kel\u00edmku za\u010dne po 10 minut\u00e1ch prosakovat. Pokud je to v\u0161ak ryb\u00ed olej s TG, obsah prosakovat po takto kr\u00e1tk\u00e9 dob\u011b nebude (m\u016f\u017ee se tak st\u00e1t a\u017e po 2-3 hodin\u00e1ch).<\/p>\n\n\n\n

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[15]<\/a> Litiwinienko, G., Daniluk, A., & Kasprzycka-Guttman, T. , Study on autoxidation kinetics of fats by differential scanning calorimetry. 1. Saturated C12-C18 fatty acids and their esters. . Ind Eng Chem Res 2000. 39(1): p. 7-12.<\/p>\n\n\n\n

[16]<\/a> Sullivan Ritter, J.C., S.M. Budge, and F. Jovica, Oxidation rates of triglyceride and ethyl ester fish oils. Submitted to Food Chem (in review), 2014.<\/p>\n","protected":false},"excerpt":{"rendered":"

Omega-3 ryb\u00ed olej se vyskytuje ve dvou form\u00e1ch, a to bu\u010f ve form\u011b p\u0159\u00edrodn\u00edch triglycerid\u016f nebo ethylester\u016f. Mezi t\u011bmito dv\u011bma typy je v\u0161ak obrovsk\u00fd rozd\u00edl, a proto je p\u0159i v\u00fdb\u011bru zna\u010dky volba mezi dopl\u0148ky s p\u0159\u00edrodn\u00edm triglyceridem nebo ethylesterem naprosto kl\u00ed\u010dov\u00e1. Je to tak nejen proto, \u017ee typ tuku ovliv\u0148uje, jak\u00e9 mno\u017estv\u00ed Omega-3 m\u016f\u017ee b\u00fdt…<\/p>\n","protected":false},"author":2,"featured_media":152232,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[2621],"tags":[],"coauthors":[],"class_list":["post-218936","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vyziva"],"taxonomy_info":{"category":[{"value":2621,"label":"V\u00fd\u017eiva"}]},"featured_image_src_large":["https:\/\/eu.intelligentlabs.org\/wp-content\/uploads\/2025\/07\/was-ist-der-unterschied-zwischen-triglyceriden-ethylestern-in-omega-3-fischol-02-1024x512.jpg",1024,512,true],"author_info":{"display_name":"David Pashley","author_link":"https:\/\/eu.intelligentlabs.org\/cs-cz\/author\/david\/"},"comment_info":0,"category_info":[{"term_id":2621,"name":"V\u00fd\u017eiva","slug":"vyziva","term_group":0,"term_taxonomy_id":2621,"taxonomy":"category","description":"","parent":0,"count":61,"filter":"raw","cat_ID":2621,"category_count":61,"category_description":"","cat_name":"V\u00fd\u017eiva","category_nicename":"vyziva","category_parent":0}],"tag_info":false,"wpml":{"language":"cs-cz","is_original":false,"original_post_id":130001,"translations":{"cs-cz":{"id":218936,"language":"cs-cz","is_original":false},"da-dk":{"id":222323,"language":"da-dk","is_original":false},"de-at":{"id":215070,"language":"de-at","is_original":false},"de-de":{"id":2766,"language":"de-de","is_original":false},"en-gb":{"id":130001,"language":"en-gb","is_original":true},"en-ie":{"id":163629,"language":"en-ie","is_original":false},"en-mt":{"id":165437,"language":"en-mt","is_original":false},"es-es":{"id":2759,"language":"es-es","is_original":false},"fr-fr":{"id":2825,"language":"fr-fr","is_original":false},"it-it":{"id":3880,"language":"it-it","is_original":false},"nl-be":{"id":217859,"language":"nl-be","is_original":false},"nl-nl":{"id":182120,"language":"nl-nl","is_original":false},"pl-pl":{"id":197271,"language":"pl-pl","is_original":false},"pt-pt":{"id":167607,"language":"pt-pt","is_original":false}}},"_links":{"self":[{"href":"https:\/\/eu.intelligentlabs.org\/cs-cz\/wp-json\/wp\/v2\/posts\/218936","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eu.intelligentlabs.org\/cs-cz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eu.intelligentlabs.org\/cs-cz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eu.intelligentlabs.org\/cs-cz\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/eu.intelligentlabs.org\/cs-cz\/wp-json\/wp\/v2\/comments?post=218936"}],"version-history":[{"count":1,"href":"https:\/\/eu.intelligentlabs.org\/cs-cz\/wp-json\/wp\/v2\/posts\/218936\/revisions"}],"predecessor-version":[{"id":251516,"href":"https:\/\/eu.intelligentlabs.org\/cs-cz\/wp-json\/wp\/v2\/posts\/218936\/revisions\/251516"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/eu.intelligentlabs.org\/cs-cz\/wp-json\/wp\/v2\/media\/152232"}],"wp:attachment":[{"href":"https:\/\/eu.intelligentlabs.org\/cs-cz\/wp-json\/wp\/v2\/media?parent=218936"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eu.intelligentlabs.org\/cs-cz\/wp-json\/wp\/v2\/categories?post=218936"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eu.intelligentlabs.org\/cs-cz\/wp-json\/wp\/v2\/tags?post=218936"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/eu.intelligentlabs.org\/cs-cz\/wp-json\/wp\/v2\/coauthors?post=218936"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}