The Lipid Quality of Commercial Fish Oil Supplements
DOI:
https://doi.org/10.29329/foodb.2023.570.01Keywords:
Fish oil, Food supplements, Lipids, QualityAbstract
The amount of polyunsaturated fatty acids that are present in fish oil, particularly docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), as well as any changes to those levels, are among the most critical factors that impact a customer's decision. These fatty acids are very prone to oxidative damage because their structures include double bonds, which makes them susceptible to the process of oxidation. Over the past few years, nutritional supplements have become increasingly common not just in our nation but also in countries all over the world. Fish oils, which may be purchased in pharmacies, markets, shopping malls, and even online, particularly as dietary supplements, degrade oxidatively during their shelf life, resulting in losses in the fatty acid content of the oil. For this reason, it is essential to investigate how their contents have evolved throughout time. The purpose of this review was to investigate the efficacy of fish oils as dietary supplements, namely those that come in encapsulated gel and liquid forms, respectively.
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