Omega-3 fatty acids have earned global recognition as essential nutrients in preventative and therapeutic health strategies. Their integration into nutraceutical supplements continues to expand, driven by research that confirms their benefits, from cardiovascular protection to cognitive support.
However, the growing demand for omega-3 dietary supplements also presents challenges related to formulation. Omega-3 fatty acids are prone to oxidation. In fact, analyses of commercial fish oil supplements have shown that of 171 supplements analyzed from retail stores in Canada, 50% exceeded recommended thresholds for oxidative stability (1), raising concerns about their quality and shelf life.
Understanding the efficacy of omega-3 in nutraceutical supplementation
Omega-3 fatty acids are a family of essential long-chain polyunsaturated fats that include alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). These fatty acids are not synthesized efficiently by the human body and must therefore be obtained through diet or nutraceutical supplements.
Their incorporation into nutraceutical formulations is based on a growing body of evidence demonstrating benefits in several key therapeutic areas, including cardiovascular care, cognitive health, inflammatory regulation, and metabolic balance.
Numerous clinical and preclinical studies have investigated the effects of omega-3 supplementation, particularly formulations containing eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These fatty acids contribute to the maintenance of cellular membrane structure and fluidity, influence receptor function, and may regulate gene expression through their interaction with nuclear receptors such as PPARs. This multifaceted mechanism supports their application across diverse conditions, from reducing blood triglyceride levels (2) to modulating immune responses (3) and supporting brain development (4).
Nonetheless, the efficacy of omega-3 supplementation is sometimes called into question due to variability in clinical outcomes. Factors such as oxidation of the active ingredients, low conversion rates from alpha-linolenic acid (ALA) to EPA and DHA in the human body, and differing individual health statuses contribute to inconsistent results.
Ensuring product quality through formulation and stability is therefore essential to maximizing the therapeutic potential of omega-3 dietary supplements.
Comparing omega-3 sources: fish oil, algae, and advanced delivery systems
Traditionally, marine-derived sources like fish oil and krill oil have been the predominant contributors of dietary EPA and DHA. These sources offer high concentrations of long-chain omega-3 fatty acids, making them effective for fortification and dietary supplements. These oils are found in the flesh of fatty fish such as mackerel, herring menhaden and salmon, the liver of white lean fish such as cod and halibut, and the blubber of marine mammals such as whales and seals. However, sustainability concerns, traceability issues, and the risk of contamination with heavy metals and oxidized lipids have prompted a search for alternatives.
Plant-based sources of omega-3 such as flaxseed, chia seeds, hempseed, walnuts, and oils from perilla and canola provide ALA. ALA is a precursor of EPA and DHA, a shorter-chain omega-3 fatty acid, that can be converted to EPA and DHA in the human body. Nevertheless, the conversion rate is relatively low, which limits its direct therapeutic potential.
Algae-based omega-3 oils present a compelling alternative. Microalgae such as Schizochytrium sp. and Crypthecodinium cohnii produce high levels of DHA and can be cultivated under controlled conditions, offering traceable, vegetarian-friendly solutions free from environmental pollutants. Algal oils are particularly suited for use in infant nutrition, where DHA is a critical component of brain and retinal development.
Moreover, technological innovations in delivery systems have introduced advanced formulations like phospholipid-based krill oil, emulsified oils, and microencapsulated powders. These systems improve both the stability and bioavailability of omega-3 fatty acids while masking undesirable sensory characteristics.
Formulation challenges: stability, bioavailability, and synergistic nutrients
One of the primary challenges in formulating omega-3 dietary supplements lies in their high susceptibility to oxidation. Due to the polyunsaturated nature of EPA and DHA, omega-3 oils degrade rapidly when exposed to oxygen, light, or heat, resulting in unpleasant odors, reduced efficacy, and potentially harmful oxidation products.
Oxidative stability can be managed through multiple strategies. These include selecting appropriate raw materials, employing natural antioxidants such as tocopherols, and using oxygen-impermeable packaging.
Tocopherols are an appropriate choice that has been widely used to stabilize edible oils. These antioxidants are fat-soluble, which represents a benefit for their inclusion in omega-3 dietary supplements. Their synergistic effect with ascorbic acid has been used to stabilize refined sardine oil (5). Also the synergistic effect of amine-phospholipids with tocopherols in retarding lipid oxidation has been well elucidated in different studies (6,7).
Natural antioxidant solutions for optimizing omega-3 supplement stability
At Btsa, the commitment to innovation and product quality aligns closely with the complex demands of omega-3 supplementation. Nutrabiol® is a natural antioxidant made from natural tocopherols from non-GMO vegetable oil. It is an excellent product for protecting omega-3 dietary supplements, preserving their active ingredients and increasing product shelf life.
Nutrabiol® Blends allows to create a fusion of antioxidant ingredients with Ascorbyl Palmitate (Vitamin C), Propyl Gallate, Lecithin and Rosemary Extract to potentiate the synergistic effects of diverse antioxidants.
As the demand for effective and sustainable nutraceutical products continues to grow, omega-3 dietary supplements stand out for their proven health benefits and diverse applications. However, the formulation of the best omega-3 supplement requires careful selection of sources, protection against oxidation, and strategies that enhance absorption and stability. Addressing these challenges calls for specialized knowledge and high-quality ingredients.
Sources
- Jackowski SA, Alvi AZ, Mirajkar A, Imani Z, Gamalevych Y, Shaikh NA, Jackowski G. Oxidation levels of North American over-the-counter n-3 (omega-3) supplements and the influence of supplement formulation and delivery form on evaluating oxidative safety. J Nutr Sci. 2015 Nov 4;4:e30. doi: 10.1017/jns.2015.21.
- Backes J, Anzalone D, Hilleman D, Catini J. The clinical relevance of omega-3 fatty acids in the management of hypertriglyceridemia. Lipids Health Dis. 2016 Jul 22;15(1):118. doi: 10.1186/s12944-016-0286-4.
- Calder PC. Omega-3 polyunsaturated fatty acids and inflammatory processes: nutrition or pharmacology? Br J Clin Pharmacol. 2013 Mar;75(3):645-62. doi: 10.1111/j.1365-2125.2012.04374.x
- Nevins JEH, Donovan SM, Snetselaar L, Dewey KG, Novotny R, Stang J, Taveras EM, Kleinman RE, Bailey RL, Raghavan R, Scinto-Madonich SR, Venkatramanan S, Butera G, Terry N, Altman J, Adler M, Obbagy JE, Stoody EE, de Jesus J. Omega-3 Fatty Acid Dietary Supplements Consumed During Pregnancy and Lactation and Child Neurodevelopment: A Systematic Review. J Nutr. 2021 Nov 2;151(11):3483-3494. doi: 10.1093/jn/nxab238.
- YI, OS, Han, D & Shin, HK. Synergistic antioxidative effects of tocopherol and ascorbic acid in fish oil/lecithin/water system. J Am Oil Chem Soc.1991; 68, 881–883. doi:10.1007/BF02660606
- Kazuo M. Prevention of Fish Oil Oxidation. J Oleo Sci. 2019 Jan 1;68(1):1-11. doi: 10.5650/jos.ess18144.
- Miyashita K, Uemura M, Hosokawa M. Effective Prevention of Oxidative Deterioration of Fish Oil: Focus on Flavor Deterioration. Annu Rev Food Sci Technol. 2018 Mar 25;9:209-226. doi: 10.1146/annurev-food-030117-012320.
