Fish Oil Delivery - Triglycerides vs. Ethyl Esters

While the amount of EPA, DHA and DPA provided in a fish oil product is important for efficacy, the type of fish oil delivered is another significant factor in defining fish oil effectiveness. While ethyl esters allow for higher concentrations of EPA, DHA and DPA, their unusual structure is resistant to the digestive enzymes (lipases) that enable fat breakdown. In a study comparing EPA and DHA digestion in both forms, five common digestive lipase enzymes were shown to more readily digest fish oil in the triglyceride as compared to the ethyl ester substrate when there is a low enzyme to substrate ratio and therefore a low rate of hydrolysis. A recent study, conducted by fish oil research pioneer Dr. Jorn Dyerberg, demonstrated that omega-3s in the re-esterified triglyceride form are more efficiently digested and therefore 70% more absorbable than omega-3s in the ethyl ester form.

Omega-3 Depletion

An accumulating body of research shows that the typical modern diet does not provide a sufficient amount of omega- 3s for optimal health. Additionally, insufficient conversion of ALA to the active EPA, DHA and DPA may reduce the amount available for use in organs and tissues.

Cardiovascular

Omega-3 fatty acids have long been known to benefit cardiovascular health. The well-known GISSI- Prevenzione trial found that just 1 g a day of n-3 PUFAs (polyunsaturated fatty acids), the main component in fish oil, had a significant impact on cardiovascular health after three to four months of consumption. EPA and DHA have been shown to modulate levels of fat in the blood.

Additional Benefits of Omega-3 Fatty Acids

In addition to their well-known cardiovascular benefits, EPA and DHA play a central role in eyes, nerves and brain development in children up to 12 years of age. In a recent British study, omega-3 blood levels were shown to be directly related to supporting cognition, and brain function among healthy children with below-average reading ability.

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Clinical Applications

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