These lipids belong to the broader family of essential fatty acids and - by virtue of this essentiality - they cannot be produced by the body, but require introduction with the diet.
Omega three are polyunsaturated essential fatty acids (PUFAs) and contain some double bonds positioned between the carbon atoms.
They have many vital functions or in any case very important for health. However, in addition to being poorly present in foods, omega 3s are easily damaged.
By virtue of their sensitivity to degradation, and their many vital or health functions, these essential fatty acids (AGEs) are now extremely popular and marketed in the form of supplements.
they are used to prevent or compensate for any nutritional deficiency and to exploit the beneficial effect they exert on the "pathologies of well-being".
Omega three supplements may contain ALA, which is of plant origin, and / or EPA and DHA, which mostly belong to underwater organisms such as fishery products.
In particular, the sources of omega three most used to formulate food supplements are:
For ALA: oilseeds, germ or embryo of the other types of seeds and relative extraction oils.
For EPA and DHA: cold sea fatty fish (such as salmon), oily fish (such as mackerel), fish liver and extracted oil (such as cod), krill and extracted oil, algae and extracted oil, others (such as squid) etc.
easily perishable.They particularly suffer the negative effect of:
- Oxygen
- Free radicals
- Light
- Heat.
This is as true for food supplements as it is for food.
On the other hand, the omega three contained in "natural" foods (not processed or extracted) are less susceptible than supplements.
This happens for:
- Greater protection from the sun's rays
- Greater protection from atmospheric oxygen
- Presence of antioxidants such as vitamin E, especially in organisms of plant origin.
Foods have an edibility limit that can favor the intake of "healthy" omega 3s at the expense of wasted ones. Food depleted of omega three is almost always "badly preserved". This, losing all the characteristics of pleasantness necessary for consumption, is replaced by a healthy, fresh and rich in active omega 3.
These assumptions make it clear what is the importance of identifying a quality standard for omega 3 supplements.
