Varying quality of fish oil. capsules: fatty acids and tocopherol

被引：0
|
作者：
Ahmed, Mukhtiar [1 ]
Moazzami, Ali A. [1 ]
Andersson, Roger [1 ]
Pickova, Jana [1 ]
机构：
[1] Swedish Univ Agr Sci, Dept Food Sci, S-75007 Uppsala, Sweden
来源：
NEUROENDOCRINOLOGY LETTERS | 2011年 / 32卷
关键词：
omega-3 fatty acids; tocopherols; fish oil capsules; supplements; oxidation; HUMAN HEALTH; OMEGA-3-FATTY-ACIDS; BENEFITS;
D O I：
暂无
中图分类号：
R5 [内科学];
学科分类号：
1002 ; 100201 ;
摘要：
OBJECTIVES: To assess the content and composition of fatty acids and tocopherols in commercially available oil capsules, and to assay thiobarbituric acid reactive substances (TBARS) as a marker of oxidation in these oils. METHODS: Fish and seal oil capsules were analyzed for their contents of long-chain omega-3 fatty acids (DPA, EPA, and DHA), tocopherols, and malondialdehyde. RESULTS: Large variations were found in the levels of EPA (6.5-40.9%), and DHA (8.1-26.4%), alpha-tocopherol (117-10282 mu g/g), gamma-tocopherol (406-2352 mu g/g) and delta-tocopherol (127-978 mu g/g). The level of malondialdehyde was very low in all capsules. CONCLUSION: The tested samples of oil capsules showed large variation in quality with respect to long-chain n-3 polyunsaturated fatty acids and tocopherols. The low levels of malondialdehyde indicated a successful oxidation protection strategy.
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收藏
页码：37 / 40
页数：4
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