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TOTOX (rancidity) of the LEF Omega-3 products

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 Posted 11/19/2012 8:33:02 PM
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Lipid Peroxidation products are elevated in fish oil diets even in the presence of added antioxidants

(Link to study)

The amino acid taurine may play an important role in reducing the toxic effect of oxidized fish oil.


(link to study)


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 Posted 11/21/2012 7:01:12 AM
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larswp (11/13/2012)
Hi does anyone know if there is any info on the TOTOX (rancidity) of the LEF Omega-3 products?

In Denmark we just had a investigation where 12 Omega 3 product where testet and in 10 cases the TOTOX value was so high that the experts said the product would do no good for the consumer.

/Lars W.


Well, this is no surprise for me. I just discussed all this in a response to someone`s question about cancer and certain supplements. I did mention that BHT is the best way of preventing rancidity in any and all oils. That is what BHT has a FDA approval for. Amazingly small amounts of BHT are required to prevent rancidity in oils. But BHT got such a bad rap by the health food advocates based on so called research using truly massive doses of BHT that BHT is has never recovered as a food additive. It is long past the time that the supplements industry do some valid research using the amounts given approval by The World Health Organization instead of these preposterous reports using absolutely massive doses of BHT to prove BHT is bad for you. Also, BHT has been proven to occur naturally in some phytoplankton so it is every bit as natural as any other plant extract for what that is worth.   ...Oscar

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 Posted 11/21/2012 7:51:57 AM
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Prevention of fish oil rancidity by phlorotannins from Sargassum kjellmanianum (brown algae)

Brown algal polyphenols are a class of natural products with potential uses in pharmacology. This study reports that phlorotannins from Sargassum kjellmanianum can prevent fish oil from rancidification; the antioxidation activity was about 2.6 times higher than that of 0.02% BHT (tertbutyl-4-hydroxytoluene).

http://www.springerlink.com/content/n44j7654u36g52v4/fulltext.pdf


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 Posted 11/21/2012 4:07:07 PM
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Tom. (11/21/2012)
Prevention of fish oil rancidity by phlorotannins from Sargassum kjellmanianum (brown algae)

Brown algal polyphenols are a class of natural products with potential uses in pharmacology. This study reports that phlorotannins from Sargassum kjellmanianum can prevent fish oil from rancidification; the antioxidation activity was about 2.6 times higher than that of 0.02% BHT (tertbutyl-4-hydroxytoluene).

http://www.springerlink.com/content/n44j7654u36g52v4/fulltext.pdf


I read that article. It says the compound discussed is 2.6 times as effective at a concentration of 1 % compared to a .02 % concentration of BHT.  That is 50 times more of said compound than the BHT used. So the BHT is about 19.23 times more effective. BHT is pretty hard to beat. That old tert-butyl effect is quite powerful. Also, 1,2,5-trihydroxy benzene is for research purposes only. It is not approved for diagnostic or therapuetic use. BHT is approved as a food preservative. This product sells for 25 dollars for 25 grams. Not a whole lot of money but more than BHT costs in bulk. There is no mention of it`s approval as a food preservative. I don`t know what to say. It seems many people find it hard to accept the fact that BHT is a much tested and valuable food preservative if nothing else. See here:  http://www.scbt.com/datasheet-255930-1-3-5-trihydroxybenzene-dihydrate.html  to read more about 1,3,5-trihydroxy benzene.This stuff is considered very toxic, even by skin contact. See here:  http://images.www.mpbio.com/docs/msds/aust/en/217839-EN-AUST.pdf

So I really do not understand why a 1% concentration of 1,3,5-hydroxybenzene is compared to a .02% concentration of BHT in such a way as to infer it is in anyway preferable  to BHT as it is in the posted link. This is in my opinion some very strange and purposely misleading research. 

   Tom, this is NOT an attack on you. I am so very familiar with so called research projects that are designed to discredit BHT that I have gained some expertise in getting to what the facts of the matter are. For example I noticed the researchers noted BHT`s approved concentration but made no mention of trihydroxy benzene`s. And also that a far higher concentration of trihydroxy benzene was used. So please do not take offense. I consider you one of the most valued members of this forum. Like I said: These research projects are purposely misleading and the people involved are good at it.
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 Posted 11/21/2012 9:56:21 PM
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Oh no worries. No offense taken Oscar...

They did say in the study...  "This result indicates that the antioxidative activity of high molecular weight phlorotannins (1%) was about 2.6 times higher than that of 0.02% BHT, which is this compound's maximum concentration for preventing oil rancidity."

From that sentence I ascertain that the researchers were using each compounds maximum concentration for preventing oil rancidity. Not that BHT was ineffective, but the high molecular weight phlorotannins did a better job at holding back lipid peroxidation longer.

The study went on to say that they lowered the phlorotannins to 0.05%, below its maximum, but still did better than 0.02% BHT at its maximum level ... I'll expand on that in a second...

Okay, so one of the oldest methods for testing oil stability is to heat a fat or oil at a certain temperature, or store the fat or oil for a certain amount of days and then test the weight. This is because as the fat or oil begins to oxidize it's weight increases, and thus various stages of the autooxidation process can be measured.

So... In this study they stored the oil for 9 days in the dark at 45 degrees and measured its weight gain. The results as follows:
  • The control (sans antioxidants) started to oxidize on day 2, and 5 days later, on day 7 it's weight had gone up almost 2%.
  • Low molecular weight phlorotannins of 0.02% and 0.05% started to oxidize on day 2, but had only increased in weight 2.9% and 1.6% by day 7. Autoxidation started early but the rate of autoxidation was more gradual and less intense.
  • High molecular weight phlorotannins of 0.02% and 0.05% did much better.  They started to oxidize a bit later, on day 3 and day 4, and by the 7th day, increased in weight only 1.4% and 0.6%.
  • The 0.02% BHT actually did quite well. The oil did start to to oxidize earlier, at day 3, (earlier than 0.05% high molecular weight phlorotannis) but oxidized more slowly over time than the others. By day 7 the oils weight was only 0.4%.
So... in conclusion, BHT was actually a little better at keeping lipid peroxidation levels lower over time. The autoxidation process with BHT started earlier, but more gradual. By day 9, the BHT treated oil had a lower weight than the high molecular weight phlorotannins treated oil on day 8.

BHT is the yardstick by which scientists compare an antioxidant against, just for the fact, as you mentioned, it is a very effective antioxidant. I think even with this study we can see that BHT is still a very potent antioxidant.

Anway, algae polyphenols/tannins are not new in itself. Early research has been done. I think as more current research is being done its usage will also expand.

Regards,

-Tom


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 Posted 11/21/2012 10:49:47 PM
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oscar2u (11/21/2012)
..Not a whole lot of money but more than BHT costs in bulk. There is no mention of it`s approval as a food preservative. I don`t know what to say. It seems many people find it hard to accept the fact that BHT is a much tested and valuable food preservative if nothing else.


Though a bid off-topic: Lef carries BHT, but it also is one of a couple of supplements (like proline, pantethine, menatrenone, ...) Lef's European distributor's (http://www.lefeurope.com) shopping cart gives the error message that it isn't shipped to my country (Austria).

Therefore does anyone know other good sources for BHT?
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 Posted 11/22/2012 9:58:07 AM
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Here is the citation quote I was looking for:

"Volatile compounds have different sensory threshold values. Importantly, the human sensory

apparatus has a particularly low threshold for volatile off-flavours resulting from oxidation of omega-3 PUFA" -- (Frankel 2005).


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 Posted 11/28/2012 5:20:21 AM
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Flax Oil?   hmmmmm...

Years ago I was in possession of a piece of literature from a source that I trusted..... a popular forum.   

I cannot find it now. However, the literature warned against the use of flax oil by men, as there were concerns as to its possible involvement in the onset of prostate cancer.
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 Posted 11/29/2012 7:56:39 AM
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 Posted 12/7/2012 3:55:34 AM
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In the midst of all the "expertise" and contradiction of information, the individual is left to make important decisions about his/her health. I have kept away from flax oil. I use the seeds.

I have also read a warning about the use of chondroitin sulfate which is used for arthritis. Some have concluded that it contributes to the spread of prostate cancer.
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