Glass, PET (polyethylene teraphthalate), or high-density polyethylene (HDPE) containers, especially of the black/opaque variety, may often be the best choices to minimize exposure to light/damage by the sun. To prevent exposure to oxygen, store in airtight containers.Be sure to read storage directions-often, capsules may be kept at room temperature unopened and refrigerated thereafter. This may also reduce “fishy burps” and create a time-release effect. To prevent exposure to heat and humidity, consider storing the supplement in the refrigerator/freezer, if the packaging instructions recommend to do so.To reduce the risk of a spoiled product, aim for an even shorter life-span. Most brands will recommend that fish oil be used within 3 months of purchase. Buy small amounts at any given time to prevent oxidative-damage accumulation over time.Here’s what you can do to prevent oxidation: Taken together, available evidence suggests oxidation of fish oil should not be a concern in humans.Įven with current data suggesting that fish oil oxidation should not be a health concern, it is still preferable to maintain biological functionality and reduce the risk of any negative health consequences.Animal studies suggest that DNA damage becomes more probable in susceptible populations, such as the elderly.Limited evidence suggests lipid peroxidation may occur following DHA consumption and after the combination of fish oil & exercise (prevented with the preservative antioxidant vitamin E).The majority of clinical evidence suggests that consuming fish oil-in both oxidized and non-oxidized forms- failed to lead to lipid peroxidation in healthy human adults.What does the clinical literature reveal? But can consuming oxidized supplements actually cause harm? Oxidized fish oil suffers from reduced EPA/DHA potency-the fatty acids primarily responsible for fish oil’s health claims.Generally, oxidation is a chemical process that, if not quelled, may ultimately lead to cell death by compromising cellular membrane integrity or by damaging other proteins, lipids, or DNA.Related: What Are Antioxidants and How Do They Work? The fatty acid’s metabolic intermediates-such as malondialdehyde (MDA) & 4-hydroxy-2-nonenal-also become pro-oxidative species.The unsaturated fatty acid itself is converted into an oxidant.The chemical stability of the oxidant determines its capacity to cause cellular damage. Generally, oxidation (the removal of an electron) produces a reactive species that tries to restore its electron balance by stealing an electron from other molecular structures that will yield them. What happens at the molecular level that makes oxidation so bad? It also reduces or eliminates the fish odor/taste, making the supplement more palatable. It’s generally considered that gel capsules offer more protection against oxidation than do liquid formulations, as they are air-tight.Often, fish oil will contain flavors-typically added to make the taste more palatable-that may mask its natural scent and flavor, hiding signs of possible rancidity.Fish oil that has sufficiently oxidized will have a pungent odor, off-flavor, and possibly gel-capsule discoloration.That is, polyunsaturated fats are more prone to oxidative damage than monounsaturated fats. The greater the degree of unsaturation (the more double bonds present), the more susceptible the fatty acid is to oxidation.Oxidation occurs when unsaturated fats-such as the omega-3 fatty acids EPA and DHA-are exposed to heat, light, or oxygen.
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