Stability is the opposite to rancidity. Fish oil quickly goes rancid during exposure to oxygen, so to prevent this natural deterioration, the original antioxidants in the fish oil have to be restored. Eskimo-3 is one of the most stable fish oils available. An unpalatable taste or fishy odour distinguishes unstable fish oils from stable varieties, which have a neutral taste and are odourless.
Natural stable fish oil, such as the market leader Eskimo®-3, contains a patented antioxidant mixture called Pufanox, which is a combination of vitamin C, mixed tocopherol vitamin E, rosemary extract and lecithin.
Eskimo-3 is the only product containing this unique mixture, to provide extreme freshness and stability.
Eskimo-3 contains lecithin, which helps emulsify fats and therefore improves absorption.