## 1 Introduction  
Epidemiologic studies provide important insight into the relationship between dietary fatty acid (FA) intake and the risk of disease development. The scientific community agrees on the importance of essential fatty acids (EFAs), linoleic and \(\alpha\)-linolenic acids, and oleic acid in human nutrition and disease prevention [1]. In recent decades, researchers have focused their attention on n-3 polyunsaturated fatty acids (PUFAs), because of their health, therapeutic, and prophylactic properties [2]. It is known that for the maintenance of optimal health conditions, n-3 and n-6 PUFA must be consumed in a balanced proportion; the optimal n-6:n-3 PUFA ratio is 4:1 [1]. The minimum intake values to prevent deficiency symptoms are estimated to be 2.5% of total energy from linoleic acid (C18:2 n-6) plus 0.5% from \(\alpha\)-linolenic acid (C18:3 n-3) [1]. Moreover, the scientific literature has attributed many interesting properties for human health to monounsaturated FAs (MUFAs), in particular, oleic acid (C18:1 n-9), [3]. For example, oleic acid content is responsible for a reduction in blood pressure, and it has been shown that a diet rich in high-oleic sunflower oil favorably alters some blood parameters [4]. In the daily diet, natural sources of these FAs are vegetable and animal foods [5, 6]. However, sometimes, recourse to the use of supplements or functional foods enriched with particular FAs is necessary [7]. It should not be overlooked that unsaturated FAs are particularly prone to undergo oxidation reactions. The primary products of autoxidation are hydroperoxides and peroxy radicals, unstable compounds that decompose into secondary oxidation products (e.g., unsaturated aldehydes, ketones and other reactive substances) [8]. The greater susceptibility of PUFA in respect to MUFA to oxidative and rancidity processes further decreases organoleptic properties, nutrition value and the shelf life of food. This condition makes the development of strategies and techniques to protect n-3 and n-6 PUFA from oxidation necessary; in fact, this topic is of great importance in the food field, and is still an open challenge for researchers [9]. In order to prevent/avoid the oxidative degradation of the fats during storage, technological, and household treatments, the most popular method is the addition of antioxidants, which are often molecules obtained by chemical synthesis [10]. Nowadays, the replacement of synthetic antioxidants with natural antioxidants in the food and pharmaceutical fields is of great interest, for greater safety and acceptance by the consumer [11]. Another strategy for preventing oxidative phenomena is the complexation of organic molecules (guest), such as FAs, in organic or inorganic structures with cavities (host), a process based on host-guest chemistry (e.g., molecular encapsulation, or nanoencapsulation). For example, the cyclodext(CD), natural cyclic oligosaccharides, containing six (\(\alpha\)CD), seven (\(\beta\)CD), eight (\(\gamma\)CD), or more glucopyranose moieties, are widely used as host molecules [12]. The capacity of nanoencapsulation of the oleic acid and different volatile oils in CD and the thermal stability of linoleic acid encapsulated in \(\alpha\)- and \(\beta\)-CD was investigated elsewhere [13]. Among inorganic structures, layered double hydroxides (LDH) are versatile layered hosts of molecular anions with biological activity. LDH have the following general formula, [M(II)\({}_{1-x}\)M(III)\({}_{x}\)(OH)\({}_{2}\)](A\({}^{n-}\))\({}_{x/n}\) nH\({}_{2}\)O, where M(II) is Mg, Zn, Co, Cu, etc., M(III) is Al, Ga, or Fe, and A\({}^{n-}\) is the anion, located into the interlayer region, which counterbalances the positive charge of the lamellae. In the last two decades, LDH have found wide advanced applications in the biomedical field because of their biocompatibility.