4-year Ambient Storage Stability of Omego salmon oil – The study measured Peroxide Value (PV), Anisidine Value (AV) EPA, DHA and Astaxanthin content at the start, year 1, year 2, year 3 and year 4.
Temperature between 11 – 51C, humidity between 34% – 100 %
Source: Lab at Nofima Biolab, Norway
- 25 Human volunteers
- Group A was fed 250mg/kg body wt of Salmon Oil
- Group B was fed 250mg/kg body wt of Algal Oil
- Average Reduction in circulatory oxLDL in Group A = -12.02% +/- 0.71 at 95% confidence level
- Average Reduction in circulatory oxLDL in Group B = – 4.64% +/- 0.40 at 95% confidence level