Fish Oil

Figure 1. Fish Oil in softgel.

Fish Oil is oil derived from the tissues of oily fish. Fish Oils contain the Omega-3 fatty acids Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) which are the primary structural component of the human brain, cerebral cortex, skin, and retina, and precursors of certain eicosanoids that are known to reduce inflammation in the body and improve hypertriglyceridemia (i.e. excessive triglycerides in the blood). Omega-3 fatty acids are not produced naturally in fish. fish accumulate the acids by consuming either microalgae or prey fish that have accumulated omega-3 fatty acids.

Some common food sources for Fish Oil include:

• Herring
• Sardines
• Mackerel
• Salmon
• Halibut
• Tuna
• Swordfish
• Greenshell/lipped mussels
• Tilefish
• Tuna
• Pollock
• Cod
• Catfish
• Flounder
• Grouper
• Mahi mahi
• Orange roughy
• Red snapper
• King mackerel
• Hoki (blue grenadier)
• Silver gemfish
• Blue eye cod
• Sydney rock oyster
  
• Barramundi
• Giant tiger prawn

As a dietary supplement, Fish Oil is commonly sold in capsules, softgels, and gummies. Fish Oil is primarily consumed for supplementation of EPA and DHA, which cannot be efficiently produced within the human body. Fish Oil has also been linked to cardiovascular health benefits in recent years, but studies have not conclusively ascertained these benefits at present.

For nutritional values, refer to the Codex entry for DHA and EPA.