Quality test

There is a lot of confusion about quality and thus health benefits of Omega-3 products. Many manufacturers deliberately choose to mislead customers. That this is a fishy industry, we have made clear through the Norwegian Broadcasting Corporation programs about fish oil production in Peru and Chile. The only viable thing is to stick to measurable standards and research-based facts. Fish oil quality is measured by standard at:

PURITY:

Environmental toxins / toxins, including PCB-like substances are measured in Picogram / gram. This must not exceed 2.0 (EU standard). In 2005, a survey showed that 33% of products in the Norwegian market were at a higher level and had to be withdrawn from the market immediately. The industry has had to sharpen up, and today the products on the Norwegian market are within the border. Arctic cod have a naturally lower level than fish from warm and more polluted waters.

HARNESS:

Oxidation is measured in TOTOX. Anisidine (AV) and Peroxide (PV) are markers of rancidity. PVx2 + AV = TOTOX

Standards AV PV MAX TOTOX

Good oil 2.0 3.8 9.6

10% oxidized 3.2 5.3 13.8

25% oxidized 6.3 8.4 23.1

50% oxidized 11.3 18.3 47.9

75% oxidized 17.4 29.2 75.8

Very rancid oil 25.6 37.5 100.6

VISION, ODOR AND TASTE:

Organoleptic test. The oil is judged from lightness, smell and taste. An oil made from fresh ingredients does not taste bad.

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Research report no. 196,2011 from Rubin ( A Norwegian foundation for better utilization of raw materials from the sea ): «Low oxidized Omega-3 oils and potential health benefits» Of the 56 oils analyzed, only 4 products met recommended quality requirements from the industry's own body GOED (Global Organization for EPA and DHA) with a limit value for oxidation (rancidity) of Peroxide value (PV) less than 5 and Anisidine value (AV ) less than 20.

All oils from Anchoveta from South America (18 (% DHA) / 12 (% EPA) oils), 13 concentrated fish oils, 2 northern European fish oils and 4 seal oils had TOTOX over 26. The vast majority of capsules consist of concentrates.

Oils on the Norwegian market:

The table shows variations in rancidity:

PV AV TOTOX (2xPV + AV)

18/12 oils (from South America) 7.3 - 39.8 8.7 - 34 30.9 - 113.6

Concentrated fish oils 5.3 - 27.9 6.2 - 19.9 17.7 - 70.6

Northern European fish oils 4 - 23.5 2.1 - 11.2 10.8 - 58.2

Seal oils 0.8 - 16.1 3.1 - 6.7 8.1 - 38.8

Tail oils 5.3 - 7.4 2.9 - 9.6 17.1 - 24.2

Marine oils have a high content of healthy polyunsaturated fatty acids that are easily exposed to oxidation. This gives rise to bad taste and smell on the products and an uncertainty about the health of the consumer. Oxidation is a continuous process and it can often be latent before increasing exponentially. The quality of the raw material is thus important for oxidation status.

Rancid oil can lead to loss of EPA and DHA (p. 38) and loss of fat in cell membranes (p. 40). Proper fat makes the cell membranes supple and is absolutely crucial for the cells' function and the important communication between the cells.

Sereral studies, which is based on cells from the intestine, shows that Omega-3 has an inhibitory effect on cancer cells (Fukunaga et al, 2008). Good oils have a greater inhibitory effect than oils of poor quality (p.55) Health effect studies. The connection between oxidative damage and the development of disease is reflected in a number of publications (Blomhoff et al, 2004, Staff and Halvorsen 2003, Turner et al, 2006).

Conclusion:

Omega-3 oils have well-documented health effects on humans. - Normal development of nervous system and retina in newborns. - Reduced risk of cardiovascular disease Control of chronic inflammation - Prevention of mental health problems.

Aege SuperOmega - 3 formula has a TOTOX level at 4,74