Fish oils are a potential source of two long chain marine fatty acids. These fatty acids are eicosapentaenoic acid (EPA, C20:5 (n-3)) and docosahexaenoic acid (DHA, C22:6 (n-3)). These two fatty acids can feed into the essential fatty acid pathway and therefore can compensate for low dietary intakes of the essential fatty acid linolenic acid (LA, C18:3 (n-3)). However, the long chain and highly unsaturated nature of EPA and DHA makes them susceptible to lipid peroxidation, and this can cause the fats to easily become rancid during storage. Furthermore the lipid peroxidation can initiate free radical chain reactions within the tissues and this can damage cell membranes and cause disease, particularly to the brain. Therefore it is important that fish oils are consumed with chain breaking antioxidants, to protect them in storage and to prevent any tissue damage. The most useful antioxidant in this respect is vitamin E, which accumulates in cell membranes and protects them from damage.
Eat Well, Stay Healthy, Protect Yourself
RdB
Meydani, M., Natiello, F., Goldin, B., Free, N., Woods, M., Schaefer, E., Blumberg, J. B. and Gorbach, S. L. 1991. Effect of long-term fish oil supplementation on vitamin E status and lipid peroxidation in women. The Journal of Nutrition. 121(4): 484-491
