Cod liver has long reputation of health benefits, but manufacturers of fermented cod liver oils claim that their product contains more antioxidants, meaning the fatty acids like omega-3 keep better over time.

A team at De Montfort University in Leicester led by Professor Martin Grootveld has tested these claims using a variety of techniques to determine the molecular differences between fermented and unfermented cod liver oils.

Read more about this research in Research Outreach, or find the original paper at:  https://doi.org/10.3390/nu1203075