TCC’s Fish Oil is derived from the tissues of oily fish. It is a flavorless, odorless, non-toxic yellowish liquid that contains the omega-3 fatty acids eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). Both are precursors of certain eicosanoids that are known to reduce inflammation throughout the human body, and are thought to have many health benefits.
Fish do not actually produce omega-3 fatty acids, but instead accumulate them by consuming either microalgae or prey fish that have accumulated omega-3 fatty acids, together with a high quantity of antioxidants as iodide and selenium, from microalgae, where these antioxidants are able to protect the fragile polyunsaturated lipids from peroxidation. Fatty predatory fish like sharks, swordfish, tilefish, and albacore tuna are known to be high in omega-3 fatty acid.
Fish oil is used as a component in aquaculture feed. More than 50 percent of the world’s fish oil used in aquaculture feed is fed to farmed salmon.
The omega-3 fatty acids in fish oil are thought to be beneficial in treating hypertriglyceridemia, and possibly beneficial in preventing heart disease. Fish oil and omega-3 fatty acids are being studied in a wide variety of other conditions, such as clinical depression, anxiety, cancer, and macular degeneration. Results of the studies are not yet conclusive.