Molecularly distilled fish oil is a popular dietary supplement due to its concentration of omega-3 fatty acids, which are beneficial for reducing inflammation and preventing diseases. The distillation process removes contaminants and undesirable components, making it a safer option than consuming whole fish. Low temperature extraction media should be used to prevent degradation of the oil’s molecules. The ratio of EPA to DHA is believed to be important for the effectiveness of fish oil, which can be achieved through molecular distillation.
Molecularly distilled fish oil as a dietary supplement has gained popularity in the medical community for several decades. Fish retain the heavy metals, pesticides, and herbicides they consume. These contaminants must be removed before humans consume them. The useful fatty acids present in fish oil are often concentrated to enhance the effectiveness of the supplement. The use of molecular distillation addresses all of these concerns and separates the beneficial fatty acids from the undesirable and malodorous components of fish oil.
Numerous medical research studies show the benefits of diets rich in omega-3 fatty acids. The human body does not manufacture two of these fatty acids, but must consume them. Such molecules are naturally available in many foods, including soybeans, salmon, walnuts, and flaxseed. These may not be common foods in some diets, creating the need for molecularly distilled fish oil. Omega-3 fatty acids are believed to reduce cellular inflammation, which has been linked to heart disease, cancer, diabetes, neurological conditions, and other diseases.
Many medical professionals recommend molecularly distilled fish oil as an affordable source of omega-3 fatty acids. Properly prepared fish oil supplements reduce the risk of exposure to contaminants ingested by eating whole fish. Fish oil is made up of many different molecules, many of which are subject to degradation during heating or extensive handling. Therefore, low temperature extraction media should be used. Fish oil is extracted from fatty tissues by pressing and filtering.
Molecularly Distilled Fish Oil is purified using a process that maintains low temperature and mild handling conditions. Distillation is a method of purification and concentration by which the substances of interest are evaporated, travel a distance, and condense on a separate surface. As the pressure of a system decreases, volatile molecules will vaporize or become gaseous at lower temperatures.
In molecular distillation, a molecule can escape from the source chamber in the first or second evaporation. In a traditional alembic, the molecule can evaporate and condense a thousand times or more before leaving the chamber. Molecular stills operate at low pressures, use little or no heat, agitate the surface of the source, and provide a wide path of vapor outlet.
One of the two essential fatty acids, linoleic acid, is common in the diets of people who eat processed foods because it is found in corn, safflower, sunflower, and canola oils. The other essential fatty acid, alpha-linolenic acid, is a precursor for the manufacture of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). EPA and DHA are believed to be important in the maintenance of the cell membrane. Some researchers believe that the ratio of EPA to DHA is critical to the effective use of fish oil. This ratio can be achieved through the use of molecularly distilled fish oil.
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