fish-oil-oxidization-hero
30 Common Fish Oil Tested for Low Oxidation
Fish oil is susceptible to oxidation due to its highly unsaturated structure. Once fish oil starts to oxidize, a notable fishy smell and taste emerges. It’s this smell and taste that often leads patients to discontinue the use of fish oils. (1) Fish oil oxidation will inevitably lower the amounts of its active constituents, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The long-term health effects of consuming oxidized fish oil are unknown, especially for individuals with chronic health conditions. (2)
