While omega-3 fatty acids are well-known for their extensive health benefits, their vulnerability to oxidation often overshadows their potential, as it can significantly impair their quality and effectiveness, posing a challenge for both consumers and the food industry. Fortunately, natural antioxidants provide a solution by protecting omega-3s from oxidative degradation.
This article examines the mechanisms by which natural antioxidants preserve omega-3 fatty acids in food products and supplements, ensuring they remain effective in promoting health and well-being.
Significance of omega-3 fatty acids for well-being
Omega-3 fatty acids are polyunsaturated fats essential for various physiological functions which have been extensively studied for their numerous health benefits. The three primary types of omega-3 fatty acids are:
- Alpha-Linolenic Acid (ALA): it is found in plant-based sources like flaxseeds, chia seeds, walnuts, and hemp seeds. It serves as a precursor to the other omega-3 fatty acids, although the conversion rate in the human body is relatively low.
- Eicosapentaenoic Acid (EPA): mainly found in marine sources such as salmon, mackerel, sardines, and anchovies. It is known for its anti-inflammatory properties and role in heart health.
- Docosahexaenoic Acid (DHA): also primarily found in marine sources. It is a major structural component of the brain, retina, and other neural tissues.
Omega-3 fatty acids are well-recognized for their cardiovascular benefits. They help to reduce triglyceride levels in the blood, lower the risk of heart disease, reduce blood pressure, prevent the formation of blood clots, and decrease the risk of stroke [1].
The benefits of DHA
DHA is critical for brain health, constituting a significant portion of the brains grey matter, and is essential for developing and maintaining neural cells. Adequate DHA levels are associated with improved cognitive function, memory, and learning capabilities. During pregnancy and early childhood, sufficient DHA intake is vital for proper brain development, and studies have suggested that omega-3s can help prevent neurodegenerative diseases such as Alzheimers and manage mental health conditions like depression and anxiety [2].
Moreover, DHA is a major component of the retina. Adequate levels are necessary for maintaining optimal visual function, protecting against age-related macular degeneration and dry eye syndrome, and supporting retinal health [3].
How to incorporate omega-3 fatty acids into your diet?
Integrating omega-3 fatty acids into the diet is, thus, essential for leveraging their numerous health benefits. In addition to dietary sources, nutraceutical supplements offer a practical way to ensure sufficient omega-3 intake, especially for individuals with dietary restrictions or those who may not consistently consume omega-3-rich foods.
- Fish oil supplements are among the most common, providing concentrated doses of EPA and DHA.
- Algal oil supplements serve as a vegetarian option, delivering similar benefits without relying on fish sources.
These supplements come in various forms, including capsules, soft gels, and liquid oils, making them easy to incorporate into daily routines.
Why omega-3 fatty acids are prone to oxidation?
Unlike saturated and monounsaturated fats, which have fewer or no double bonds, omega-3 fatty acids are characterized by multiple double bonds. This structural difference makes them more flexible and beneficial for cell membranes, enhancing their permeability through them.
However, the same characteristic that makes omega-3s beneficial makes them highly susceptible to oxidation. The multiple double bonds are reactive sites that can be attacked by free radicals, leading to the degradation of these essential fats. Several factors can accelerate oxidation, including exposure to light, heat, oxygen, and the trace of metal ions like iron and copper.
Oxidation can significantly degrade the quality and efficacy of omega-3 fatty acids, losing their nutritional benefits. When these fats oxidize, they produce off-flavors and unpleasant odors, making the food products and supplements less palatable and potentially reducing consumer acceptance. Moreover, the oxidation process transforms omega-3 fatty acids into lipid peroxides and other harmful compounds that can contrast their positive effects on health.
From a commercial perspective, oxidation can lead to a shorter shelf life, resulting in economic losses for manufacturers due to product spoilage and decreased consumer confidence. Furthermore, regulatory standards often require manufacturers to maintain certain levels of active omega-3 fatty acids in their products to make health claims. Oxidation can lead to a reduction in the concentration of these beneficial fats, potentially causing products to fall below regulatory thresholds and resulting in non-compliance with labeling claims.
Natural antioxidants as technological protectors
Natural antioxidants are used effectively to safeguard omega-3 fatty acids in food products and nutritional supplements. These antioxidants work as technological additives, preventing the oxidative degradation of omega-3s, thereby maintaining their nutritional value and extending product shelf life.
Polyphenols
Polyphenols, a diverse group of plant compounds found in fruits, vegetables, and red wine, are renowned for their antioxidant properties. Among the most effective polyphenols for protecting omega-3 fatty acids are those in green tea extract. Rich in catechins, particularly epigallocatechin gallate (EGCG), green tea extract exhibits strong antioxidant activity. These compounds directly scavenge free radicals and chelate metal ions, preventing the initiation and propagation of lipid oxidation.
Vitamin C
Vitamin C, also known as ascorbic acid, is a water-soluble antioxidant found in citrus fruits, strawberries, bell peppers, and broccoli. In food products, vitamin C scavenges free radicals neutralizing them before they can initiate lipid oxidation and can, additionally, regenerate vitamin E, allowing it to continue its protective role against lipid peroxidation.
Vitamin E
Vitamin E is a lipid-soluble antioxidant found abundantly in nuts, seeds, green leafy vegetables, and certain oils. The primary forms of vitamin E, tocopherols, can embed themself in cell membranes and intercept free radicals before they can interact with and oxidize the polyunsaturated fatty acids present, including omega-3s.
In food products and nutritional supplements, incorporating vitamin E helps extend the shelf life of omega-3-enriched products by preventing rancidity and maintaining the nutritional quality of the omega-3s. This ensures the products retain their health benefits, providing consumers with effective and stable sources of these essential fatty acids.
BTSAs solutions to omega-3 fatty acids oxidation
BTSA, the leading European manufacturer of natural antioxidants and natural vitamin E, offers innovative solutions to preserve omega-3 fatty acids in food products.
Tocobiol®, a unique product in the market
Tocobiol® is a unique product developed exclusively by BTSA and it is derived from non-GMO vegetables or sunflower oil, rich in natural tocopherols. This product excels in protecting food and nutritional supplements, preserving their active ingredients, and extending their shelf life. The high antioxidant power of Tocobiol® is attributed to its synergistic blend of tocopherols, squalene, and sterols.
Furthermore, BTSA offers different enhanced antioxidant solutions for comprehensive food oxidative protection:
- Tocobiol® Plus CP 60: this blend combines Tocobiol® with naturally derived ascorbyl palmitate, leveraging the synergistic properties of Vitamins C and E for superior antioxidant performance.
- Tocobiol® XT: this formulation combines Tocobiol® with green tea extract, providing enhanced antioxidant protection.
Natural antioxidant for stabilizing fish oil
BTSA’s R&D department conducted tests to determine the optimal natural antioxidant and dosage for stabilizing fish oil. Using the Rancimat method, which accelerates the oxidation process, these tests demonstrated that BTSA’s antioxidants effectively protect fats and oils against oxidative rancidity by blocking free radicals.
The device analyzed the following samples:
- Fish Oil without antioxidant
- Fish Oil + 2500 ppm TOCOBIOL®
- Fish Oil + 4600 ppm TOCOBIOL®
- Fish Oil + 6000 ppm TOCOBIOL®
- Fish Oil + 2500 ppm TOCOBIOL® PLUS CP 60
- Fish Oil + 4600 ppm TOCOBIOL® PLUS CP 60
- Fish Oil + 6000 ppm TOCOBIOL® PLUS CP 60
- Fish Oil + 2500 ppm TOCOBIOL® XT
- Fish Oil + 4600 ppm TOCOBIOL® XT
- Fish Oil + 6000 ppm TOCOBIOL® XT
BTSAs innovative antioxidants, including Tocobiol® and its synergistic blends, are demonstrated to provide reliable and effective protection against the oxidation of omega-3 fatty acids, ensuring the stability and longevity of food products.
As shown in Figure 1, although the analyzed fish oil initially exhibited lower stability compared to most previously analyzed fish oils, all BTSA antioxidants significantly enhanced its stability. Specifically, Tocobiol® XT proved to be the most effective, increasing the stability of the fish oil by 875% at a concentration of only 2500 ppm. Tocobiol® and Tocobiol® Plus CP60, at a concentration of 4600 ppm, increased the stability by 838% and 979%, respectively.
These antioxidants are highly effective, offering an excellent natural option to extend the shelf life of omega-3s-reach food products and maintain their quality for a longer period.
References
- Elagizi, A.; Lavie, C.J.; OKeefe, E.; Marshall, K.; OKeefe, J.H.; Milani, R.V. An Update on Omega-3 Polyunsaturated Fatty Acids and Cardiovascular Health. Nutrients 2021, 13, 204, doi:10.3390/nu13010204.
- Giacobbe, J.; Benoiton, B.; Zunszain, P.; Pariante, C.M.; Borsini, A. The Anti-Inflammatory Role of Omega-3 Polyunsaturated Fatty Acids Metabolites in Pre-Clinical Models of Psychiatric, Neurodegenerative, and Neurological Disorders. Front. Psychiatry 2020, 11, doi:10.3389/fpsyt.2020.00122.
- Senapati, S.; Gragg, M.; Samuels, I.S.; Parmar, V.M.; Maeda, A.; Park, P.S.-H. Effect of Dietary Docosahexaenoic Acid on Rhodopsin Content and Packing in Photoreceptor Cell Membranes. Biochim Biophys Acta Biomembr 2018, 1860, 14031413, doi:10.1016/j.bbamem.2018.03.030.
