Why do phospholipids attached to EPA and DHA matter?
The phospholipid structure is made of both fat-soluble and water-soluble structures. In fish oil, the DHA and EPA are bound to triglycerides (fat-soluble). This difference has implications in digestion and absorption.
- Easier to digest - there are no issues with reflux or aftertaste.
- Better uptake - 2.5 times more bioavailable when compared to fish oil.
- Improved utilization - phospholipids are quickly recognized by the body as the fat and water-soluble parts of the structure allow efficient absorption.