Polyunsaturated fatty acids in supplements with fish oil

Abstract

Dietary supplements with fish oil are expected to contain high percentage of eicosapentaenoic and docosahexaenoic acids. Nevertheless, their content depends on the fish species used as a source of oil.

The highest content of these acids is reached, when natural fish oil is converted to ethyl esters, polyunsaturated components being then separated using different melting point of individual components.

Keywords

• Polyunsaturated fatty acids
• fish oil
• eicosapentaenoic acid
• docosahexaenoic acid
• natural