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.

引用

页码：37 / 40

页数：4

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