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Core Omega 3 Triglyceride Form 60 servings (EPA- 720 and DHA- 480)

Original price was: ₹4,200.Current price is: ₹2,900.

Availability: In Stock

This is not just another fish oil product – it is the fish oil product.

OMEGA contains high levels of the all-important DHA and EPA, with 480mg and 720mg respectively in each serving. Produced under a nitrogen barrier, this is the purest fish oil product possible.

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SKU: Core Omega Categories: , ,

Description

Triglycerides vs Ethyl Ester Forms

We have established that how fish oils are produced may impact their viability as a dietary supplement. But the production process is not the only salient factor in fish oil efficacy and viability – the form that a fish oil takes is paramount, as well. Specifically, the differences between triglycerides and ethyl esters may be formative in how fish oils are absorbed and confer their potential health benefits.

First, a little primer on what triglycerides and ethyl esters are. Triglycerides are a molecular form common to almost all plant and animal species: a glycerol backbone with three fatty acids (in the case of fish oils, EPA and DHA) attached to them. For example, the “stuff” of human adipose (fat) tissue is triglycerides. Ethyl Esters, on the other hand, lack a glycerol backbone – they are a single fatty acid molecule attached to an ethanol molecule. Unlike triglycerides, ethyl esters are not a natural molecular form and formed solely through chemical synthesis.

While the difference between triglycerides and ethyl esters as applied to fish oil may seem academic, it in fact has profound implications for the absorption and bioavailability of these oils. In very condensed form, the issue is twofold: how the fish oil is taken up into the bloodstream (absorption) and how it is made available to cells once that has occurred (bioavailability). In both contexts, there is evidence that triglycerides are superior to the ethyl ester form.

For bioavailability, the issue is how the small intestine breaks down each form of fish oil. As a natural product, our bodies are intrinsically capable of breaking down triglycerides via bile salts and pancreatic lipase. Once ingested, pancreatic lipase and bile salts are released, and in the small intestine, the triglyceride is broken down into so-called emulsion droplets – which can then easily be broken up, detaching the two fatty acid molecules from the glycerol backbone. Not so with ethyl esters. Not only is pancreatic lipase (by some estimates) 50% less effective in breaking down ethyl esters; but once digested, ethyl esters must be converted into triglycerides through the liberated fatty acids attaching to a glycerol molecule. Essentially, your body must reverse the entire metabolism of ethyl esters, then go through the normal triglyceride metabolism.

The biochemical differences between triglycerides and ethyl esters have been demonstrated in trials examining bioavailability and absorption efficiency. One study found that, when ingested in triglyceride form, EPA and DHA levels were 340% and 271%, respectively, as compared to the ethyl ester form. Additional research has found a 25% increase in plasma EPA and DHA levels over a six month period; that ethyl esters are “poorly absorbed” by man; and that triglyceride form fish oils suffer less oxidation (on shelf) than the ethyl ester form.

Additional information

Weight .4 kg
Dimensions 6 × 6 × 10 cm

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