Introduction
🐟Fish oil is a dietary source of omega-3 fatty acids which is derived from the tissues of oily fish such as salmon, mackerel, herring, and tuna. These omega-3 fatty acids include eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
Benefits
Heart Health💓
- Increases “good” HDL cholesterol.
- Lowers triglycerides by about 15–30%.
- Helps reduce blood pressure in people with elevated levels.
- May prevent plaque formation which causes hardening of arteries.
Anti-Inflammation🔥
- Rebalances the eicosanoid pathway which in turn helps reduce inflammation.
Brain Health🧠
- Studies showed fish oil helps improve cognitive function in healthy adults.
- It was found that omega-3s in the blood are associated with a lower risk of depression and anxiety.
Eye Health👁️
- May lower the risk of age-related macular degeneration (AMD).
Asthma Risk Reduction😮💨
- Consuming fish oil during pregnancy may help reduce the risk of asthma in their unborn child
Differences between Ethyl Ester and Triglycerides
Generally, there are two types of fish oil, either ethyl ester (EE) or triglyceride (TG) forms. This is one of the key factors to consider before purchasing a fish oil supplement other than the amount of omega-3 fatty acids (EPA & DHA).
What are Triglycerides (TG)?
Triglycerides are the most natural molecular form making up virtually all types of fat (lipid) found in both animal and plant species. They are made of three fatty acids attached to a GLYCEROL backbone.
What are Ethyl Esters (EE)?
Typically, ethyl esters are not found in nature. They are made of one fatty acid attached to one ETHANOL molecule and can only be synthesized through a chemical process. This process is necessary to concentrate the fish oil and to remove impurities through molecular distillation. In order to obtain the concentrated level of omega-3 fatty acids for commercial use, the raw fish oil which exists in TG form has to first be converted to EE form. To do this, the bonds are broken between the glycerol backbone and the fatty acids of the TG, an ethanol molecule is then attached to each of the free fatty acids, creating EEs. This process is called trans-esterification. Most industries halt the process at this point to save on production costs.
So does that mean that all concentrated fish oils are ethyl esters?
The answer is no! There is still about less than 10% of the companies who are willing to convert these EEs back into natural TG form despite the additional 40% of their production cost.
How does this additional process work?
This process is known as glycerolysis. Food-grade enzymes are used to separate the ETHANOL molecule from the fatty acids, creating three units of free fatty acids and a free ethanol molecule.
When GLYCEROL is reintroduced into the solution, the enzymes then re-esterify the fatty acids back onto a glycerol backbone, creating triglyceride molecules.
These oils are commonly referred to as re-esterified (or reformed) triglycerides, which have a similar structure to the natural, raw triglycerides but with higher desired concentrations of EPA and DHA and with the impurities removed.
Why bother going through the hassle to convert EE back to TG?
There are two major reasons for this.
1. Bioavailability
- The higher the bioavailability, the better its absorption in our body.
- Studies showed bioavailability of natural TG form is 10-50 times better than EE form.
2. Oxidation
- This is the process of the fish oil turning rancid which usually occurs when the omega-3 fatty acids contained in fish oil are exposed to heat, oxygen, or light.
- It was found that TG oxidizes slower than EE.
The Boons and Banes of TG and EE
ℹ️Both forms have their own winning points.🤗
🤔Decided which form of fish oil suits you best?
Triglyceride🐟 or Ethyl Ester🐟 ? Shop now🧡
Prepared by: Chew Ee Wei, a HTM Pharmacist.
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