Vik75
Vik75 EXPLORING THE PROBLEM OF RANCISITY OF FISH OIL
First things first ... what is oxidation or rancidity? And does it make fish oil unsafe to consume? Oxidation is simply what happens with the unsaturated fatty acids found in fats and oils when exposed to oxygen. After the reaction with oxygen from the air, the chemical bonds in the fatty acid molecules decompose to form new molecules. All lipids containing unsaturated fatty acids are oxidized over time, regardless of whether they come in the form of cooking oils or fish oil capsules, and this can lead to the oil becoming rancid. As we said earlier, this oxidation in fish oil products is often the culprit of the fishy taste or smell. But oxidation also affects fish oil in other negative ways. When the fish oil is oxidized:
1. It has lower levels of EPA and DHA. As oxidation occurs, the EPA and DHA content of fish oil also decreases. Since the EPA and DHA molecules are the main workhorses of the omega-3 family, the reduction of the EPA / DHA content means a reduction in the effectiveness of the oil
2. Provides fewer health benefits. In a Spanish study, the researchers divided 52 women into three different groups: a group that consumed fewer oxidized omega-3 capsules, a group that consumed highly oxidized omega-3 capsules and a third group that did not receive capsules. After thirty days, they measured women's triglyceride and cholesterol levels. Only women who received the least oxidized capsules had reduced levels of triglycerides and cholesterol. (2) In short, only those that are supplemented with safe (non-oxidized) fish oil received the promised health benefits of omega-3 fatty acids.
3. It can really cause negative health conditions. In that same Spanish study, women in the group of highly oxidized capsules had a negative impact on their cholesterol levels. The oxidized oil was no less effective than the less oxidized oil; It produced a negative health consequence for women.
RAMPANT IN RACISM
To understand the immensity or this problem, and without making this a science class, we share basic information about how oxidation is measured. Basically there are 3 measures that have established markers that must be met to show that a product has not been oxidized.
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