Omega-3 defines several substances in the class of essential fatty acids. The term “essential” refers to substances that are highly necessary for our body’s proper functioning and development, which it cannot produce on its own and must receive from the outside through food and/or dietary supplements.

The most important omega-3 fatty acids are docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), because both separately and together enter various structures and directly influence a series of biochemical processes in the body.

DHA is found in abundance in the brain and retina, playing a crucial role in the formation, development, and proper functioning of the brain and eyes.

DHA and EPA Benefits

• An adequate intake of DHA supports a healthy pregnancy and especially the development of the fetal brain.

• DHA is essential for the development and functioning of the brain and eyes in toddlers and adolescents.

Very important: such effects can only be achieved with a daily intake* of a minimum of 250 mg of DHA**.

DHA and EPA together:

• Influence the proper functioning of the heart;

• Can reduce the levels of “bad fats” (low-density lipoproteins – or LDL) and increase the levels of “good fats” (high-density lipoproteins – or HDL);

• An adequate intake of DHA and EPA reduces the risk of preterm births.

Very important: in order to contribute to the normal function of the heart, the minimum required daily intake of DHA and EPA combined must be at least 250mg**.

EPA brings benefits to anti-inflammatory processes within the joints.

Very important: to achieve anti-inflammatory effects, the minimum required daily intake of EPA is 1–4 grams.

Conclusion: The omega-3 content per capsule must be carefully analyzed before purchasing a product. In some cases, you might need up to 8 capsules a day to meet this minimum requirement—which makes the product very expensive in the long run, even if it costs only 20–30 RON on the shelf.

* Intake = the amount absorbed into the body, out of the total administered dose
** According to EU Regulation No. 1169/2011

Technically speaking, yet very simple to understand, the production of omega-3 rich fish oil goes like this: the fish is pressed, resulting in a crude (raw) oil that can contain around 15%–20% omega-3 in its natural form of triglycerides (TG).

From this crude oil, fatty acids are extracted using concentrated ethyl alcohol. Thus, triglycerides are converted into ethyl esters (EE) of omega-3 fatty acids, a process called transesterification. EEs are, of course, an artificial, industrially obtained form of omega-3.

The fish oil transformed this way is then sent to refining (distillation) to be purified and separated from environmental pollutants, such as heavy metals like lead or mercury.

The result is a purified fish oil in which omega-3 fatty acids represent 30%–35% and are present as ethyl esters (EE). Most manufacturers stop at this stage, which is why a vast majority of products on the market contain 30%–35% omega-3 in the form of ethyl esters (EE). It is highly important to check what type of omega-3 the product you wish to buy contains, because EE and TG are by no means the same thing.

The top-tier manufacturers of dietary supplements—omega-3 rich fish oils—introduce an extra step into the production process, through which they re-convert EEs back into the natural form of triglycerides (TG) via an enzymatic re-esterification process. This requires high-precision technology and, naturally, adds to the production costs. Re-esterifying EE oil back into the TG stage means 30%–40% higher production costs. This is why most fish oil manufacturers stop at ethyl esters as their finished product.

How do omega-3 compounds behave in the digestive tract

Very important: In all living organisms (both plants and animals), fats are found in the form of triglycerides (TG). Only these substances enter metabolism and are used for the functioning and development of organisms; the human body recognizes and can process them only in this form.

When omega-3 compounds reach the digestive tract in their natural triglyceride (TG) form, they are recognized and absorbed rapidly and fully into the cells of the small intestine lining, enter the bloodstream, and are then transported throughout the body and used wherever needed.

When omega-3 compounds are introduced into the digestive tract as ethyl esters (EE), they are, first of all, poorly absorbed, at a rate of only 20% to 40%. Secondly, what is absorbed as EE is sent first to the liver, where the ethyl alcohol is removed, and those specific fatty acids are converted into triglycerides before finally being released into the bloodstream and distributed through the body. Therefore, we have a long absorption time and, above all, quantitative losses: first from the intestinal absorption, and then in the liver, where oxidative degradation processes occur during the separation of ethyl alcohol.

Therefore:

• Omega-3 as TG is the natural form and is absorbed rapidly and completely;

• Omega-3 as EE is only partially absorbed and must pass through the liver first to be converted into TG. The absorption time is much longer, and the absorbed amount is lower due to significant losses.

Conclusion: It is important to know in which form the product contains omega-3 fatty acids: TG or EE. Where it is not specified, it is very likely EE.

Fatty acids esterified with ethyl alcohol (EE) are highly unstable substances that oxidize very easily. As a result, they become denatured substances with a foul, rancid odor, and can even exert toxic effects on the body.

To be suitable for use in dietary supplements, they must be stabilized and protected against oxidative processes. This means an antioxidant stabilizer must be added to the fish oil. The most widely used antioxidant is Vitamin E, which is added to stabilize omega-3 rich fish oils.

Fish oil supplement manufacturers often market this as a major benefit for consumers, along the lines of: “our product not only offers you high-quality fish oil, but you also receive a large dose of Vitamin E alongside it.”

In reality, without adding a significant amount of Vitamin E, their product would remain unstable, quickly becoming foul-tasting and malodorous.

A Crucial Note: Wherever you see on the label that a 1000 mg fish oil capsule contains 10–12 mg of Vitamin E, you can be certain that the fish oil contains essential omega-3 fatty acids in the form of ethyl esters.

By contrast, the triglyceride form is far more stable, in addition to being absorbed rapidly and completely.

Even so, to ensure maximum shelf life, Vitamin E is also added to fish oils containing essential omega-3 fatty acids as triglycerides to act as a protector and stabilizer—but much less is needed. In a 1000 mg TG fish oil capsule, a maximum of only 3–5 mg of Vitamin E is added.

At the end of this guide, we have included a bibliography with scientific studies that support these findings.

It is well known that the best and most consistent source of omega-3 rich oil is wild-caught oceanic fish, which live in cold Arctic waters and are, consequently, very fatty. The best examples include anchovies, herring, sardines, mackerel, cod, tuna, and salmon.

A Critical Point to Consider: Atlantic salmon (Salmo salar) is a protected species, meaning that industrial salmon fishing is strictly limited and monitored within the EU. Therefore, fish oil produced from salmon is highly likely sourced from farmed fish that are artificially fed with plant-based feed.

This is the most critical factor because the processing technology a manufacturer uses, their expertise, and their global standing are what ultimately define product quality.

Mercedes and Volvo are respected brands worldwide, serving as symbols and guarantees of quality, safety, and comfort. The exact same principle applies to the production of omega-3 rich fish oils.

There are manufacturers with over 180 years of experience and top-tier technology who are globally recognized and respected. They are certified by international industry organizations such as GOED (Global Organization for EPA and DHA Omega-3), an entity that imposes highly stringent quality and purity standards for omega-3 enriched fish oil supplements. The most prominent and reputable manufacturers are listed on the GOED website (www.goedomega3.com). Companies that cannot meet the rigorous quality standards set by GOED cannot become members. We encourage you to visit this website to stay well-informed.

Epax is a founding member of GOED and sits on the leadership board of this prestigious organization, which sets quality standards worldwide.

Bibliography:

1. Dyerberg J, Madsen P, Møller JM, Aardestrup I, Schmidt EB (2010). Bioavailability of marine n-3 fatty acid formulations.
2. Lawson LD, Hughes BG (1988). Human absorption of fish oil fatty acids as triacylglycerols, free acids, or ethyl esters. Biochem Biophys Res Commun; 152:328–335.
3. Beckermann B, Beneke M, Seitz I (1990). Comparative bioavailability of eicosapentaenoic acid and docasahexaenoic acid from triglycerides, free fatty acids and ethyl esters in volunteers. Arzneimittelforschung; 40:700–704. [German]