New Omega-3 fish oil with better taste and odor developed
Fish oil is an excellent dietary source of omega-3 polyunsaturated fatty acids (PUFAs) that has positive effects on human health including heart and eye health, inflammation and bone density.But a deterrent to its consumption may be it's smell.
Researchers at University of Cincinnati have described the development of a refining process that scientists deem a superior method to help produce better dietary omega-3 health and dietary supplements containing fish oil.
The novel process using a new tool called a vortex fluidic device (VFD) is successful in lifting the quality of active ingredients of the PUFAs in fish oil alongwith better taste and odor.
The study now appears in Nature Papers Journals Science of Food.
Omega-3 fish oil contains both docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) which are essential nutrients that are important in preventing and managing cardiovascular diseases.
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