The difference between fish oil in triglyceride form and fish oil in ethyl ester (EE) form lies in the chemical structure and absorption by the body. Ethyl ester is a form where the fatty acids are chemically bound to ethanol during processing. Triglycerides are the form in which omega-3 fatty acids naturally occur in fish (oil). They are more easily absorbed by the body, with less chance of oxidation.

Vitamin E has benefits for the body as an antioxidant. A second reason for adding it is to protect the fish oil from oxidation. This is the process where the omega-3 fatty acids in the oil become rancid.

In a standard fish oil concentrate based on triglycerides, the omega-3 ratio 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 no less than 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. Supplier Golden Omega also holds all major sustainability certifications, including Green-e®, IFOS®, Friend of the Sea®, and Marin Trust®.