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The difference between fish oil in triglyceride form and fish oil in ethyl ester (EE) form lies in the chemical structure and absorption in the body. Ethyl ester is a form in which the fatty acids are chemically bonded to ethanol during processing. Triglycerides are the form in which omega-3 fatty acids naturally occur in fish (oil). It is more easily absorbed by the body, with less risk of oxidation.
Vitamin E has benefits for the body as an antioxidant. A second reason for adding it is to protect the fish oil against oxidation. This is the process by which the omega-3 fatty acids in the oil become rancid.
In a standard fish oil concentrate based on triglycerides, the ratio of omega 3 is between 26-57 percent. Here, EPA and DHA are separated from the other fatty acids through an extraction process, resulting in an omega 3 content of as much as 80%.
Anchovy is considered a sustainable fish choice. Anchovies grow quickly, have a short life cycle, and are often found in abundance, making overfishing less likely. Moreover, the supplier Golden Omega holds all major sustainability certifications, including Green-e®, IFOS®, Friend of the Sea®, and Marin Trust®.
Composition per serving (1 capsule) | RI* | |
---|---|---|
Omega-3 Fatty Acid | 1400 mg | - |
EPA | 560 mg | - |
DHA | 420 mg | - |
Vitamin D3 | 25 mcg | 500% |
Vitamin E | 5 mg | 42% |
Deep-sea fish oil concentrate (anchovy, fish), softgel (gelatin, glycerin, water), vitamin D3, vitamin E.
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