Fish oil is rich in EPA and DHA, but these delicate omega-3 fats are highly prone to oxidation if exposed to air, heat, or poor storage. Oxidation doesn’t just affect taste, it can also reduce the nutritional integrity of the oil. Research shows that 30-45% of retail fish oil products may exceed recommended oxidation limits, especially flavored oils that can mask rancidity. While current human studies suggest that mildly oxidized oils at industry-typical levels do not acutely increase inflammation, freshness still matters for quality, efficacy, and consumer experience.
Choosing a brand that follows GOED/USP/PhEur oxidation standards (TOTOX < 26), nitrogen-protected processing, and third-party stability testing helps ensure omega-3 purity, potency, and a clean taste,
