BioveaOmega-3 fish oil

The fish oil is sourced from small oily fish such as sardines and anchovies, and sometimes mackerel. These fish are usually caught in cold, deep waters. The oil is extracted from the body of the fish and not from the liver.

Small oily fish like sardines and anchovies are low on the food chain. As a result, they naturally accumulate fewer heavy metals and other contaminants than larger predatory fish. Using these species results in a purer oil.

Yes. The fish oil is purified using molecular distillation to remove heavy metals and other unwanted substances and meets applicable European safety standards.

Molecular distillation is a purification method in which fish oil is cleaned under vacuum and at low temperature. This removes heavy metals and other unwanted substances, while retaining the omega-3 fatty acids.

Both omega-3 and omega-6 are essential fatty acids, but in Western diets, relatively more omega-6 and less omega-3 are consumed. A balanced ratio between these fatty acids is important, as they have different and sometimes opposing functions.

EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) are omega-3 fatty acids found mainly in fish and fish oil. These fatty acids are therefore referred to as fish fatty acids.

Omega-3 is found in oily fish such as sardines, anchovies, mackerel, and herring. Fish oil contains concentrated amounts of EPA and DHA. Plant sources such as flaxseed and walnuts also contain omega-3, but mainly in the form of ALA, which is only partially converted in the body to EPA and DHA.