Why ArcticMed Omega-3 contains olive oil – the research behind the combination
When people talk about omega-3, the discussion almost always focuses on EPA and DHA.
How much does the product contain? Does the oil come from wild-caught fish? Is it natural or highly concentrated?
These are important questions. But there is another question that we at ArcticMed consider at least as important:
What happens to the sensitive omega-3 fatty acids when the oil is removed from the fish’s natural environment and processed into fish oil?
This is one of the main reasons why ArcticMed Omega-3 Premium does not consist solely of fish oil.
We combine our natural fish oil with a carefully selected, biophenol-rich Extra Virgin Olive Oil. And not just any olive oil.
It is the same high-quality EVOO that we also sell separately as ArcticMed Extra Virgin Olive Oil Premium.
The idea is based in part on research by professors Bjarne Østerud and Edel O. Elvevoll at the University of Tromsø.
Fish Is More Than Just EPA and DHA
EPA and DHA occur naturally in fish, but fish are a biological system—not merely a container for omega-3.
When oil is extracted from fish, the natural environment in which the fatty acids previously existed changes. Processing and purification are necessary to produce safe and usable fish oil, but they can also alter or remove other naturally occurring components.
This was something Østerud and Elvevoll were interested in.
In their scientific review The combination of virgin olive oils and refined marine oils – beneficial effects, they describe how processing marine oils can remove both unwanted substances and natural components such as antioxidants. [1]
This raised an interesting question:
Is it possible to restore a natural antioxidant environment to processed marine oil?
One of the food sources the researchers began studying was virgin olive oil.
Why Extra Virgin Olive Oil?
A truly good Extra Virgin Olive Oil consists of much more than just oleic acid.
It also naturally contains phenolic compounds—what we at ArcticMed call biophenols—including hydroxytyrosol and its derivatives.
These compounds have antioxidant properties.
In a study published in Journal of Agricultural and Food Chemistry, Pazos and colleagues tested hydroxytyrosol in several fish-fat-rich systems, including cod liver oil with a high omega-3 content. Hydroxytyrosol inhibited the formation of oxidation products and improved oxidative stability. [2]
The researchers also observed that added hydroxytyrosol could help preserve both naturally occurring alpha-tocopherol and omega-3 fatty acids under experimental conditions. [2]
This provides a clear chemical background for why a phenol-rich olive oil is particularly interesting when combined with highly oxidation-sensitive fish oil.
Østerud and Elvevoll tested the combination
Østerud and Elvevoll went further than merely discussing the theory.
They also studied combinations of marine oils and cold-pressed olive oil in humans.
Their review describes clinical studies in which healthy people received marine oils alone or combined with cold-pressed olive oil. The researchers observed changes in several inflammation-related markers that were not seen in the same way with marine oils without olive oil or with olive oil alone. [1]
The researchers described the results as a possible synergistic interaction between components of the marine oils and virgin olive oil. [1]
This should not be interpreted to mean that every blend of fish oil and olive oil automatically produces the same biological effect.
But the research revealed a very interesting principle:
It is not only the fatty acids in the oil that matter. The environment around them may also be significant.
Fish and fish oil do not always behave the same way
In another human study, Elvevoll and colleagues compared omega-3 from cooked salmon with omega-3 from fish oil.
The study showed that EPA and DHA could be effectively incorporated into the fish participants’ serum even though they received a lower amount of EPA and DHA than the group that received fish oil. The researchers concluded that omega-3 from fish and fish oil does not necessarily behave identically in the body. [3]
The study does not prove that olive oil creates this difference.
But it strengthens the bigger picture:
EPA and DHA exist in a biological matrix in the fish. When the oil is isolated, that matrix changes.
This is one reason why we believe it is relevant to consider what the fish oil is combined with.
Omega-3 is highly sensitive to oxidation
EPA and DHA are polyunsaturated fatty acids with multiple double bonds.
This molecular structure is precisely what makes them sensitive to oxygen, light, and heat.
That is why the quality of an omega-3 product is determined not only by how many milligrams of EPA and DHA are listed on the label.
We also examine:
- the freshness of the fish oil
- oxidation before and after production
- temperature and oxygen exposure
- packaging
- antioxidant protection
- the stability of the finished product
ArcticMed Omega-3 Premium contains natural fish oil in triglyceride form together with early-harvest Extra Virgin Olive Oil from Andalusia. The current laboratory analysis shows, among other things, 1,060 mg of EPA, 701 mg of DHA, and 116 mg of DPA per 10 ml, as well as 10.0 hours of Rancimat stability at 80 °C for the finished product.
View the complete laboratory analysis for ArcticMed Omega-3 Premium
We do not use an ordinary carrier oil
Here is an important distinction.
We have not chosen a neutral vegetable oil solely to dilute or carry the fish oil.
We use the same high-quality Extra Virgin Olive Oil that we sell separately.
In Omega-3 Premium, the olive oil is an active part of the formulation. It contributes natural polyphenols and tocopherols, and ArcticMed’s current analysis also shows 190 mg/kg of natural vitamin E in the finished product, with no added synthetic vitamin E.
If the olive oil is to be part of the environment surrounding some of the most oxidation-sensitive fatty acids in the diet, we believe that the quality of that particular olive oil matters greatly.
What makes our olive oil special?
The EVOO we use is early-harvest Hojiblanca from Andalusia and is analyzed batch by batch.
The current batch is single estate, cold-pressed, and early-harvested, and the analysis was conducted by an ENAC-accredited laboratory recognized by the International Olive Council.
See the full laboratory analysis for ArcticMed Extra Virgin Olive Oil Premium
412 mg/kg biophenols
The current batch contains 412 mg/kg total biophenols.
The analysis shows, among other things, 101.1 mg/kg oleacein, 52.2 mg/kg oleocanthal, and 1.2 mg/kg free hydroxytyrosol.
The EU-authorized health claim for olive oil polyphenols requires at least 5 mg of hydroxytyrosol and its derivatives per 20 g of olive oil. ArcticMed’s current analysis indicates that a daily dose of 20 g provides approximately 8 mg of EFSA-relevant biophenols and therefore meets the requirement with a comfortable margin.
See the biophenol results in ArcticMed’s laboratory analysis
67.7 hours of oxidative stability
The separate EVOO has also been analyzed using the Rancimat method at 100 °C.
The result is 67.7 hours.
Rancimat is an accelerated laboratory test in which the oil is exposed to high temperature and airflow. The time it takes for oxidation to accelerate sharply is measured.
So, 67.7 hours does not mean that the oil lasts for 67.7 hours.
It is a measure of resistance to oxidation under the test’s specific conditions.
For us, this value is particularly interesting because this is precisely the quality of olive oil we choose to combine with oxidation-sensitive EPA and DHA fatty acids.
See the Rancimat result and the explanation of the test
0.13% free acidity
The free acidity in the current batch is only 0,13 %. Extra Virgin Olive Oil may have a maximum of 0.8% under the classification requirements.
Free acidity is influenced, among other things, by the quality of the olives and how they are handled after harvesting. Damaged fruit or a long wait before milling can contribute to a higher value.
Our olives go from harvest to mill in a maximum of approximately 4–5 hours.
Together with the very low free acidity, this is an important part of the quality profile we strive for.
See the acid value and other quality values in the analysis
More than 300 pesticides analyzed
We do not only want to know what is in the oil.
We also want to know what is not there.
The current EVOO batch has been analyzed for more than 300 pesticides, herbicides, fungicides, and other undesirable substances using GC-MS/MS and LC-MS/MS.
None of the analyzed substances exceeded the laboratory's quantification limit of 0.010 mg/kg.
See the full pesticide analysis for ArcticMed EVOO
This is an important part of our approach to quality:
a high content of the substances we want – and documented monitoring of those we do not want.
Three approved health claims for the same EVOO
When ArcticMed Extra Virgin Olive Oil is used separately and in the right amount, the current oil meets the conditions for three EU-approved health claims.
1. Olive oil polyphenols
Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.
The requirement is at least 5 mg of hydroxytyrosol and its derivatives per 20 g of olive oil. ArcticMed's current analysis shows 412 mg/kg of total biophenols and approximately 8 mg of EFSA-relevant biophenols per 20 g.
2. Vitamin E
Vitamin E contributes to the protection of cells from oxidative stress.
The current analysis shows 35.5 mg of vitamin E per 100 g, with alpha-tocopherol clearly being the predominant form.
3. Unsaturated fat
Replacing saturated fat in the diet with unsaturated fat contributes to the maintenance of normal blood cholesterol levels.
ArcticMed's current laboratory comment states that the oil also meets the conditions for this claim.
See ArcticMed's analysis and the approved health claims
But do the three health claims also apply to Omega-3 Premium?
No – not automatically.
It is important to distinguish between the products.
In ArcticMed Omega-3 Premium, the EVOO is used as part of the omega-3 formulation.
The main purpose of the product is to provide marine omega-3 fatty acids – EPA, DHA, and DPA – while the olive oil contributes its natural fat profile, tocopherols, and biophenols.
However, the amount of olive oil in a normal daily dose of Omega-3 Premium does not correspond to the 20 grams of olive oil required for the EU polyphenol claim.
Therefore, it should not be interpreted as meaning that the three health claims for the separate olive oil automatically apply to Omega-3 Premium.
The same olive oil – two different uses
This is where the products complement each other.
In ArcticMed Omega-3 Premium, the EVOO is part of the omega-3 formulation itself and is used together with the fish oil.
In ArcticMed Extra Virgin Olive Oil Premium, olive oil is the main product and can be consumed in the amount required for its own approved health claims to be relevant.
It is therefore the same exceptional olive oil—but with two different functions.
And that is why the olive oil in Omega-3 Premium does not replace the separate daily serving of EVOO.
Research on olive oil and oxidized LDL
There is also human research that reinforces the importance of olive oil's phenolic content.
In a randomized controlled study, olive oils with different levels of phenolic compounds were compared. The researchers found that a higher phenolic content was associated with more favorable changes in several oxidation markers, including oxidized LDL. [5]
This is another argument for not considering all Extra Virgin Olive Oils equivalent solely based on the designation on the bottle.
What about the study on atherosclerosis and plaque?
In connection with Østerud and Elvevoll's research, stories sometimes circulate about animal experiments in which oil supposedly made existing plaques disappear.
That is not an accurate description of the research we have been able to verify.
There are animal studies in ApoE-deficient mice—an established model for atherosclerosis—in which different oils affected the development of atherosclerotic lesions. But that is different from saying that olive oil can make already established plaque disappear in humans.
We believe it is important to make that distinction.
That is why we chose this path
We could make a simpler omega-3 product.
Take fish oil. Add a cheap neutral oil. Fill the bottle.
But that was not the ambition behind ArcticMed Omega-3 Premium.
We wanted to combine a natural fish oil with a natural oil whose properties are relevant to a product that is sensitive to oxidation.
The research by Østerud and Elvevoll provided an important scientific foundation for this idea. Later research on hydroxytyrosol and the oxidation of fish oils has further strengthened the principle that the phenolic compounds in olive oil may help protect omega-3-rich oils from oxidation. [1,2]
Then we made our own choice:
If we are going to use Extra Virgin Olive Oil together with our fish oil, why would we settle for a mediocre one?
That is why we use the same EVOO that we are proud enough to sell in its own bottle.
An oil with:
412 mg/kg biophenols
67.7 hours of Rancimat stability
0.13% free acidity
more than 300 pesticides analyzed, with no measurable levels above the quantification limit
and three EU-approved health claims when the oil is consumed separately in the correct amount.
View the full laboratory analysis for ArcticMed Extra Virgin Olive Oil Premium
And the finished Omega-3 product also has its own complete analysis, including fatty acid profile, oxidation, Rancimat, heavy metals, pesticides, dioxins, PCBs, PAHs, and phthalates.
View the full laboratory analysis for ArcticMed Omega-3 Premium
An exceptional olive oil. Two different uses.
Frequently asked questions
Why does ArcticMed Omega-3 Premium contain olive oil?
Because EPA and DHA are highly susceptible to oxidation. ArcticMed combines its natural fish oil with a high-quality Extra Virgin Olive Oil containing natural tocopherols and biophenols. Research shows, among other things, that hydroxytyrosol can inhibit oxidation in omega-3-rich fish oils. [2]
Is it the same olive oil that ArcticMed sells separately?
Yes. It is the same high-quality EVOO used in ArcticMed Omega-3 Premium and sold separately as ArcticMed Extra Virgin Olive Oil Premium.
View the laboratory analysis for the olive oil
How has the finished Omega-3 product been analyzed?
The current batch has been analyzed in five separate reports by an ENAC-accredited laboratory. The analysis covers, among other things, EPA, DHA and DPA, oxidation parameters, Rancimat, tocopherols, pesticides, heavy metals, PAHs, phthalates, dioxins, and PCBs.
View the laboratory analysis for Omega-3 Premium
Is the olive oil in Omega-3 Premium sufficient as my daily EVOO?
No. The olive oil in Omega-3 Premium is part of the omega-3 formulation. For example, the EU polyphenol claim requires a daily intake of 20 g of qualifying olive oil.
How many biophenols does ArcticMed’s EVOO contain?
The current batch has been analyzed at 412 mg/kg total biophenols.
What does 67.7 hours of Rancimat mean?
It is the oil’s induction time in an accelerated oxidation test at 100 °C. It indicates its resistance to oxidation under the test conditions and should not be translated directly into actual shelf life.
Which three EU-approved health claims does ArcticMed EVOO meet?
The separate EVOO meets the conditions for approved claims regarding olive oil polyphenols, vitamin E, and unsaturated fat.
View the laboratory results and health claims
References
[1] Østerud B, Elvevoll EO. The combination of virgin olive oils and refined marine oils – beneficial effects. Progress in Nutrition.
[2] Pazos M, Alonso A, Sánchez I, Medina I. Hydroxytyrosol Prevents Oxidative Deterioration in Foodstuffs Rich in Fish Lipids. Journal of Agricultural and Food Chemistry. 2008;56(9):3334–3340. DOI: 10.1021/jf073403s.
[3] Elvevoll EO, Barstad H, Breimo ES, et al. Enhanced incorporation of n−3 fatty acids from fish compared with fish oils. Lipids. 2006;41:1109–1114. DOI: 10.1007/s11745-006-5060-3.
[4] EU Commission. Regulation (EU) No 432/2012 – approved health claims for, among other things, olive oil polyphenols, vitamin E, and unsaturated fat.
[5] Marrugat J, Covas MI, Fitó M, et al. Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation – a randomized controlled trial. European Journal of Nutrition. 2004;43:140–147.
ArcticMed – product-specific laboratory results
ArcticMed Omega-3 Premium – complete laboratory analysis
ArcticMed Extra Virgin Olive Oil Premium – complete laboratory analysis
