Comparison of various forms of omega-3: triglycerides (TG) vs. Ethyl ethers (ee)
I. Introduction: The importance of omega-3 fatty acids and delivery forms
Omega-3 fatty acids, in particular eicosapentaenic acid (EPA) and daily-zahexaenic acid (DHA), are indispensable polyunsaturated fatty acids that play a critical role in maintaining human health. They are necessary for the normal functioning of the brain, heart, eye and immune system. Since the human body cannot synthesize them in sufficient quantities, EPA and DHA should come from a diet or food additives. The main sources of Omega-3 include fatty fish (salmon, mackerel, tuna, herring), algae, kril and some vegetable oils (linen, chia).
There are various forms of omega-3 fatty acids used in food additives, and the most common are triglycerides (TG) and ethyl esters (EE). Understanding the differences between these forms, their advantages and disadvantages, is crucial for consumers when choosing the optimal Omega-3 additive. The key aspects that should be taken into account include bioavailability, stability, safety, cost and method of production.
II. Chemical structure and production of triglycerides (TG)
Triglycerides (TG) are a natural form in which fatty acids, including EPA and DHA, are found in most food sources, such as fish and vegetable oils. Chemically, triglyceride consists of glycerol (three -heglerode alcohol), to which three fatty acids are attached. These fatty acids can be identical or different and determine the characteristics of triglyceride.
Obtaining omega-3 in the form of triglycerides includes several methods:
- Simple fish oil extraction: This method involves the physical extraction of fish fat using mechanical pressing or solvents. The resulting fat may contain various fatty acids, including EPA and DHA, in the form of triglycerides.
- Concentration of triglycerides: To increase the concentration of EPA and DHA in the form of triglycerides, various processes are used, such as molecular distillation and enzymatic enrichment. Molecular distillation uses vacuum and heat for the separation of fatty acids based on their molecular weight, while enzymatic enrichment uses lipases (enzymes) for selective hydrolysis and re -etherification of fatty acids to enrich EPA and DHA in triglyceride form.
- Reemerification: This process converts ethyl ethers back into triglycerides. Ethyl esters are hydrolyzed, releasing free fatty acids (EPA and DHA), which are then re -ejected with glycerin, forming reemified triglycerides (RTG). This process allows Omega-3 supplements with a high concentration of EPA and DHA in the form of triglycerides, improving bioavailability.
III. Chemical structure and production of ethyl ethers (EE)
Ethyl esters (EE) are the form of omega-3 fatty acids created by chemical modification of natural triglyceride. In this process, fatty acids (EPA and DHA) are removed from the glycerin base of triglyceride and are attached to the ethanol molecule (ethyl alcohol). This modification allows you to get more concentrated forms of EPA and DHA.
Omega-3 production in the form of ethyl ethers includes:
- Transferser: This process is a key step in the production of ethyl ethers. Fish oil triglycerides are reaction with ethanol in the presence of a catalyst (usually base or acid). This reaction replaces glycerin molecules of ethanol, forming ethyl esters of fatty acids, including EPA and DHA.
- Molecular distillation: After the transemification, the resulting mixture of ethyl ethers is usually subjected to molecular distillation for the further concentration of EPA and DHA and the removal of undesirable components, such as pollution and other fatty acids. Molecular distillation allows you to obtain highly concentrated Omega-3 additives in the form of ethyl ethers.
IV. Bioavailability and assimilation: triglycerides vs. Ethyl ethers
One of the most important aspects that distinguish triglycerides and ethyl esters is their bioavailability, that is, the degree in which EPA and DHA fatty acids are absorbed and used by the body. Studies sequentially show that omega-3 in the form of triglycerides, especially reemified triglycerides (RTG), have greater bioavailability compared to ethyl ethers (EE).
- Mechanisms of assimilation: The triglycerides are split in lipase (enzymes) in the small intestine, releasing fatty acids, which are then absorbed by the intestinal cells (enterocytes). Inside enterocytes, fatty acids are reacted to triglycerides and are included in chilomicrons, which are transported to the lymph system, and then into the bloodstream. Ethyl esters, on the other hand, must first pass hydrolysis with lipases to release fatty acids and ethanol before they can be absorbed. This process of hydrolysis of ethyl ethers occurs more slowly and less effectively than hydrolysis of triglycerides, which leads to a decrease in bioavailability.
- Research results: Numerous studies compared the bioavailability of triglycerides and ethyl ethers. In general, these studies show that EPA and DHA from triglycerides are better absorbed than ethyl ethers. For example, some studies have shown that the assimilation of EPA and DHA of triglycerides can be 50-70% higher than ethyl ethers. Reemeted triglycerides (RTG) often demonstrate even higher bioavailability than natural triglycerides.
- Factors affecting bioavailability: The bioavailability of omega-3 fatty acids is influenced by various factors, including the form of additives (TG or EE), food intake, individual differences in digestion and absorption, as well as dosage. Reception of Omega-3 additives along with food containing fats can improve absorption, especially for ethyl ethers.
V. Stability and oxidation: triglycerides vs. Ethyl ethers
The stability of omega-3 fatty acids is important to maintain their quality and prevent oxidation. Oxidation of omega-3 fatty acids can lead to the formation of harmful substances, such as peroxide and aldehydes, which can worsen the taste and smell of the product, as well as reduce its beneficial properties.
- The degree of unsaturation: Omega-3 fatty acids, especially EPA and DHA, are polyunsaturated fatty acids (PNS), which makes them especially susceptible to oxidation. Multiple double bonds in their structure are easily attacked by oxygen, leading to a chain oxidation reaction.
- Triglycerides: Triglycerides, as a rule, are considered more stable than ethyl ethers, due to their natural structure. The glycerin base provides some protection against oxidation.
- Ethyl ethers: Ethyl ethers are more susceptible to oxidation than triglycerides, due to the presence of an ethyl group that facilitates the reaction with oxygen. This factor requires more thorough processing and storage of ethyl ethers to prevent oxidation.
- Factors affecting stability: The stability of omega-3 fatty acids is influenced by various factors, such as the effects of oxygen, light, heat and the presence of metals. The addition of antioxidants such as vitamin E can help slow the oxidation and extend the shelf life of the omega-3 additives. Proper packaging and storage also play an important role in maintaining the stability of omega-3 fatty acids.
VI. Safety and side effects: triglycerides vs. Ethyl ethers
Omega-3 fatty acids are usually considered safe for use, but, like any other additives, they can cause side effects in some people. Most side effects associated with omega-3 are usually light and include gastrointestinal disorders, such as nausea, diarrhea, bloating and belching.
- Triglycerides: Omega-3 additives in the form of triglycerides, as a rule, are well tolerated by most people. The risk of side effects can be slightly lower compared to ethyl ethers, possibly due to their more natural shape and better digestibility.
- Ethyl ethers: Some people may experience gastrointestinal disorders when using omega-3 additives in the form of ethyl ethers. This may be due to slower hydrolysis and assimilation of ethyl ethers, which can lead to the accumulation of undigested fats in the intestines. Some studies show that the use of ethyl ethers can lead to a more pronounced aftertaste of fish compared to triglycerides.
- The risk of pollution: It is important to consider the potential risk of omega-3 pollution, especially those that are obtained from fish oil. Heavy metals (mercury, lead, cadmium), dioxins and polychylated bipheniles (PHB) can accumulate in fish and, therefore, be present in fish oil. Manufacturers should use cleaning processes such as molecular distillation to remove these pollutants and ensure the safety of the product. Independent testing by third -party organizations can help consumers choose products that have been tested for cleanliness and safety.
- Interaction with drugs: Omega-3 fatty acids can interact with some drugs such as anticoagulants (warfarin) and antiplatelets (aspirin), increasing the risk of bleeding. People taking these drugs should consult their doctor before using the Omega-3 additives.
VII. Cost and availability: triglycerides vs. Ethyl ethers
The cost and availability of Omega-3 additives can vary significantly depending on the form (TG or EE), the concentration of EPA and DHA, the brand and the production process.
- Ethyl ethers: Ethyl ethers, as a rule, are more accessible and less expensive in production than triglycerides. The transneurification process is relatively simple and economically effective, which makes Omega-3 additives in the form of ethyl ethers more accessible to consumers.
- Triglycerides: Omega-3 additives in the form of triglycerides, especially reemified triglycerides (RTG), are usually more expensive than ethyl ethers. The additional stages necessary for obtaining triglycerides, such as concentration and reeaterification, increase the cost of production. Nevertheless, many consumers are ready to pay more for triglycerides due to their increased bioavailability and stability.
- The ratio of price and quality: When choosing between triglycerides and ethyl ethers, it is important to take into account the ratio of price and quality. Although ethyl ethers can be cheaper, triglycerides can provide better value in the long run due to their increased bioavailability and potentially greater efficiency.
VIII. Environmental considerations and stability
Environmental considerations and stability are becoming more and more important when choosing omega-3 additives. Fisheries and fishing methods that harm the environment can have a negative impact on sea ecosystems.
- Sources of fish oil: It is important to choose omega-3 additives obtained from stable sources of fish. Look for foods certified by organizations such as the Marine Council of Trustees (MSC), which guarantee that the fish was caught using sustainable fishing methods.
- Alternative sources: Algae are a stable and vegan source of omega-3 fatty acids, especially DHA. Algae oil is carried out by growing algae in a controlled environment, which eliminates the need for fishing and reduces environmental impact.
- Production process: The production process of both triglycerides and ethyl ethers can affect the environment. It is important to choose manufacturers who use environmentally friendly production methods and strive to minimize waste and emissions.
IX. Comparison of properties: triglycerides (tg) vs. Ethyl ethers (ee) – table
| Characteristic | Triglycerides (tg) | Ethyl ethers (ee) |
|---|---|---|
| Chemical structure | Natural form; glycerin + 3 fatty acids | Modified form; ethanol + fatty acid |
| Production | Extraction, concentration, reemification | Transemification, molecular distillation |
| Bioavailability | Higher; easier to break down and absorbed | Below; requires hydrolysis before assimilation |
| Stability | More stable; less prone to oxidation | Less stable; more prone to oxidation |
| Safety | Usually tolerate well; Less risk of side effects | Can cause gastrointestinal disorders in some |
| Price | Usually more expensive | Usually cheaper |
| Taste | Less is the aftertaste of fish | There may be a more pronounced aftertaste of fish |
| Environmental friendliness | Depends on the source; Sustainable sources are preferable | Depends on the source; Sustainable sources are preferable |
X. Other forms of omega-3
In addition to triglycerides and ethyl esters, there are other forms of omega-3 fatty acids available in the market, although they are less common:
- Phospholippide: Phospholipids are the main component of cell membranes and are contained in Cricille oil. They contain a phosphate group, which makes them amphipatic (both hydrophilic and hydrophobic). It is believed that omega-3 in the form of phospholipids have high bioavailability, since they are easily integrated into cell membranes.
- Free fatty acids (FFA): Free fatty acids are fatty acids that are not attached to a glycerin basis or ethanol molecule. They can be absorbed directly by intestinal cells without the need for hydrolysis. Some studies show that free fatty acids may have high bioavailability, but they can be more susceptible to oxidation.
- Flax seed oil: Flax seed oil is a plant source of omega-3 fatty acids containing alpha-linolenic acid (ALA). ALA is a plant predecessor EPA and DHA. However, the human body can transform ALA into EPA and DHA only to a limited degree, so flax seed oil may not be as effective as EPA and DHA sources, such as fish oil or algae oil.
XI. The choice of the optimal Omega-3 form: a guide for consumers
The choice of optimal Omega-3 form depends on individual needs, preferences and budget.
- Consider bioavailability: If bioavailability is a priority, triglycerides (especially RTG) are usually the best choice than ethyl ethers.
- Assess stability: If you are worried about oxidation, choose products that contain antioxidants and are correctly packaged. Keep omega-3 additives in a cool, dark place to prevent oxidation.
- Consider safety: If you have gastrointestinal problems, try Omega-3 additives in the form of triglycerides, since they can be better tolerate.
- Evaluate the cost: Compare the prices of various forms and brands of Omega-3 and take into account the ratio of price and quality.
- Look for certification by the third party: Choose products that were tested by the third side for cleanliness, safety and accuracy of the composition.
- Consult a doctor: If you have any diseases or you take medicines, consult your doctor before taking Omega-3 supplements.
XII. Conclusion: Understanding the differences for a reasonable choice
Understanding the differences between triglycerides and ethyl ethers is the key to choosing the optimal Omega-3 additive. Although ethyl ethers can be more affordable, triglycerides provide greater bioavailability and stability. Other forms of omega-3, such as phospholipids and algae oil, can also be useful options. Given the factors described in this article, consumers can make a reasonable choice and choose the Omega-3 additive, which best corresponds to their needs.