Omega-3s
Whether they’re from fish, krill, algae, flax, chia, or some new genetically engineered plant, omega-3s are huge. Recent data from the Council for Responsible Nutrition indicated that omega-3s are consumed by almost 20% of all consumers, coming in behind multivitamins and vitamin D on the popularity stakes.
But with so much competition, and each source talking up its unique characteristics and benefits compared to the others, it can be pretty confusing for consumers, and even formulators.
In February, we set our minds to finding out where all the science sits for the different forms. The importance of this article is backed up by our traffic stats: Battle of the omega-3 forms: Triglycerides, ethyl esters, or phospholipids? currently sits at number 5 in our most read articles of the year with over 10,000 views.