Oxidation of long-chain n-3 polyunsaturated fatty acids (n-3 LC-PUFA) depends on the molecular structure of the lipids and their organization in the matrix. This study was aimed at comparing the oxidation of oil-in-water emulsions carrying n-3 LC-PUFA either as triacylglycerols (TAG) or as phospholipids (PL). The emulsions, prepared with food grade oils and designed to respect lipid dietary recommendations, had oil droplet average diameters lower than 250 nm and good physical stabilities. The emulsifiers were soybean phosphatidyl-choline combined with Tween-80 or a lecithin rich in DHA (PL-DHA). The emulsions oxidized slowly at 37°C in the dark, with accelerated kinetics in the presence of metmyoglobin, the consumption of oxygen and tocopherols and the formation of hydroperoxydes, malondialdehyde, 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal being more rapid in one emulsion or in the other depending on the chosen marker and the incubation condition. The emulsion containing LC-PUFA as phospholipids was finally slightly less oxidizable than the other but the results illustrate the complexity of oxidation kinetics.