By Mike Montemarano, Associate Editor10.30.20
Formulators working with fish oil should have comprehensive knowledge of oxidation and its effects on the specific omega-3 product being produced. A recent study demonstrated that plenty of variables are at play that affect quality and safety.
In a recent analysis published by the Global Organization for EPA and DHA Omega-3s (GOED) in the journal Foods, researchers analyzed the chemical composition of fish oil after exposure to varied oxidative conditions.
Omega-3s of all kinds are prone to oxidative degradation. Without appropriate preventive measures, oxidation can cause fish oil products to exceed voluntary safety recommendations.
Additionally, a number of academic publications have claimed that fish oil supplements were mostly oxidized, did not contain the claimed amount of EPA or DHA, and could be associated with negative health consequences.
In a recent analysis published by the Global Organization for EPA and DHA Omega-3s (GOED) in the journal Foods, researchers analyzed the chemical composition of fish oil after exposure to varied oxidative conditions.
Omega-3s of all kinds are prone to oxidative degradation. Without appropriate preventive measures, oxidation can cause fish oil products to exceed voluntary safety recommendations.
Additionally, a number of academic publications have claimed that fish oil supplements were mostly oxidized, did not contain the claimed amount of EPA or DHA, and could be associated with negative health consequences.
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