Omega-3 fats are sensitive to oxidation and can quickly succumb to it under unsuitable conditions. This process can be significantly slowed by storing Omega-3s in a cool environment and without exposure to light, and the presence of antioxidant substances has a crucial influence. However, individual antioxidants boast different effects. In recent years, the influence of polyphenols has been frequently cited, with an interesting source being olive oil (unrefined). If you aim to intake Omega-3 from food, combining fish with high-quality olive oil makes sense. However, keep in mind that you will not have a guarantee that the manufacturer has indeed used high-quality olive oil, that is, with a sufficient content of polyphenolic substances.
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.