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Generally speaking, the refinement of fish oil is a very complicated process. The stability of the highly unsaturated fatty acids is easily affected by exposure to air, sunlight and extreme temperature, giving rise to oxidized fat by oxidation. Consumption of fish oil which has not undergone sophisticated refinement, on the contrary, would speed up atherosclerosis, pathogenesis of vessels, and even the formation of carcinogens. Products from trusted Good Manufacturing Practice (GMP) manufacturers should therefore be chosen, while those from underground factories without qualified guarantee should stay out of way. In addition, not substitute fish oil by fish liver oil or spinacene (specific term for oil extracted from the liver of deep sea sharks) which is often mistaken by consumers as fish oil. Ordinary fish liver oil has completely different nutritional profile, containing vitamin A and vitamin D. When purchasing fish oil products, notice the DHA and EPA content, and better still, the vitamin E content for complementary absorption. Moreover, fish oil products with allicin are even more beneficial to the cardiovascular system.
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