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Omega 3 – Fish Oil

Omega-3 fatty acids are essential fats our body cannot make from scratch, so we must get them from our diet.

Mind that not all omega-3s are the same!

Omega-3s from fish oil is in a different form (EPA and DHA) than the omega-3s coming from plants (ALA). EPA and DHA are the bioavailable forms that our body can absorb and utilize. On the other hand, ALA from plants needs to be converted to EPA and DHA were at the end, only 5% manages to convert to the bioavailable forms EPA and DHA.

EPA and DHA in different supplements are also not the same!

EPA and DHA can be found in several forms in supplements, which can have an impact on the way they work and are absorbed by our body. The form depends mainly on the processing procedure that has been followed during their production and can be a good indication for supplements quality. Omega 3 fatty acids are naturally found in the triglycerides (TGs) form in fish. During the processing steps of fish oil production, an alternative form of fats is created which is called ethyl esters (EEs).  These fish oils are commonly sold and make up the vast majority of the fish oil market, as they are generally cheap. However, scientific research shows that our body does not absorb fish oil in the same way when it is in the EEs form, and this form also seems to be more prone to oxidation than triglycerides. However our fish oil is processed in such a way that it is converted back to the optimum and most bioavailable triglyceride form, which is called (rTG).

With Gobi Gold Daily Balancer®, we provide you every time with a certificate of analysis that ensures that our omega 3s are rTG based.


  • EPA and DHA contribute to the normal function of the heart, with a daily intake of 250 mg. Gobi Gold Daily Balancer® contains 253 mg of EPA and DHA per one capsule.

Read the evidence

Sullivan Ritter, J.C., Budge, S.M., Jovica, F. et al. Oxidation Rates of Triacylglycerol and Ethyl Ester Fish Oils. J Am Oil Chem Soc 92, 561–569 (2015). https://doi.org/10.1007/s11746-015-2612-9

Neubronner J, Schuchardt JP, Kressel G, Merkel M, von Schacky C, Hahn A. Enhanced increase of omega-3 index in response to long-term n-3 fatty acid supplementation from triacylglycerides versus ethyl esters. Eur J Clin Nutr. 2011 Feb;65(2):247-54. doi: 10.1038/ejcn.2010.239. Epub 2010 Nov 10. PMID: 21063431.

Swanson, D., Block, R., & Mousa, S. A. (2012). Omega-3 fatty acids EPA and DHA: Health benefits throughout life. Advances in Nutrition, 3(1), 1–7. https://doi.org/10.3945/an.111.000893

Punia, Sneh & Sandhu, Kawaljit & Siroha, Anil & Dhull, Sanju. (2019). Omega 3-Metabolism, Absorption, Bioavailability and health benefits- A review. PharmaNutrition. 10. 100162. 10.1016/j.phanu.2019.100162.

Balk, E. M., & Lichtenstein, A. H. (2017). Omega-3 fatty acids and cardiovascular disease: Summary of the 2016 agency of healthcare research and quality evidence review. Nutrients, 9(8). https://doi.org/10.3390/nu9080865

Burdge, G. C., Jones, A. E., & Wootton, S. A. (2002). Eicosapentaenoic and docosapentaenoic acids are the principal products of α-linolenic acid metabolism in young men. British Journal of Nutrition, 88(4), 355–363. https://doi.org/10.1079/bjn2002662

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