International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 5 (2019)

Most omega 3 supplements in Israel are highly oxidized


Gil Joseph Shahar, Dovrat Brass, Lior Tsveyer, Hani Eisenschtat-Karmi

Omega-3 polyunsaturated fatty acids (PUFAs) supplements are widely used in recent years due to their known potential beneficial effect in a variety of neurological disorders and cardiovascular disease. Commercially available omega-3 dietary supplements are known to contain the desired fats, as well as harmful oxidized lipids, derived from the undesired oxidation processes of omega-3. Our study tested 14 most popular commercial brands of fish oil derived PUFAs and 3 non-fish (plant or algae)-derived PUFAs, available in Israel in 2016. The objective of this study was to determine the essential fatty acids content, as well as three known oxidation markers in omega-3 dietary supplement. Our data reveals for the first time that high levels of oxidized saturated fats are found in common n-3 PUFAs dietary supplement commercially available in Israel (fish, plant and algae-derived), as was recently reported in other countries, and may interfere with their intended biological benefits.
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