Fish oil without the fishy smell or taste.

[2greys]

A new study, co-led by University of Cincinnati researchers, describes the development of a refining process that scientists deem a superior method to help produce better dietary omega-3 health and dietary supplements containing fish oil.

Fish oil is widely known to be an excellent dietary source of omega-3 polyunsaturated fatty acids (PUFAs) having positive effects on human health including heart and eye health, inflammation and bone density.

Dr. Kumari working in her lab at UC's James L. Winkle College of Medicine.

The novel process uses a new tool called a vortex fluidic device (VFD) developed by research collaborators at Flinders University of Australia. The process is successful in lifting the quality of active ingredients of the PUFAs in fish oil, says Harshita Kumari, the study’s co-author and associate professor of pharmaceutical sciences at UC’s James L. Winkle College of Pharmacy.

uc.edu/news/articles/2020/0...

Nature Journal Science Of Food:

nature.com/articles/s41538-...

[Ergendl]

I don't have a problem with the taste of cod liver oil, but did struggle with halibut liver oil in my childhood.

[2greys in reply to Ergendl]

Kippers, mackerel, herring, sea bass and haddock are all part of my regular staple diet. I eat fish with a salad 3 or 4 times a week. Yummy.

[Patk1 in reply to Ergendl]

Codliver oil repeats on me 😖 but omega 3 caps r fine