Omega-3s are essential fatty acids, meaning that the body (dog and human) cannot produce them in sufficient quantity and must obtain them from its diet. Among them, the most important areEPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid)They help regulate inflammation, support joint health, promote cognitive function, contribute to proper cardiovascular function and play a key role in vision.
Omega-3 is naturally found in certain oily fish (sardines, mackerel, salmon), crustaceans such as the New Zealand green mussel, and certain marine microalgae rich in DHA.
But in modern diets, their content is often insufficient, which is why Omega-3 food supplements have become a solution of choice.
Unfortunately, Omega-3s have a weak point: they are extremely sensitive to oxidationHeat, light or even simple exposure to air can degrade their fragile structure and cause them to lose some of their benefits, or even cause harmful effects on the body.
Hence the need to ensure their quality…and this is where a key criterion comes in: the TOTOX index.
When Omega-3s Oxidize: A Fragile Process
Omega-3s belong to the family of polyunsaturated fatty acids. Their particularity is to have several double bonds, which makes them valuable for the body... but also particularly unstable. As soon as they are exposed to oxygen, light or heat, these bonds degrade: this is the beginning oflipid oxidation.
The process takes place in three stages:
- Initiation : oxygen attacks double bonds, creating free radicals.
- propagation : these radicals trigger a chain reaction, producing peroxides.
- Decomposition : peroxides transform into secondary compounds (aldehydes, ketones), which alter the quality of the oil.
Omega-3 and oxidation: why it's a problem
Oxidized Omega-3 isn't just an oil that smells rancid. Oxidation causes:
- la loss of beneficial properties (joint support, fluidity of cell membranes, anti-inflammatory role),
- la formation of unstable molecules (peroxides, aldehydes, isoprostanes), which have been studied for their harmful effects: they increase the oxidative stress, favor theinflammation and can contribute to processes of accelerated cellular aging,
- an unpleasant taste which reduces the product's appeal to the dog.
In short: instead of providing joint and cellular support, oxidized oil can become an aggravating factor, accentuating inflammation and exerting an effect pro-oxidant et pro-inflammatory on the body.
The only reliable indicator: the TOTOX index
The TOTOX (Total Oxidation) index is the benchmark measure for assessing the freshness of an oil rich in Omega-3. It combines two complementary parameters:
- PV (Peroxide Value) → measures the quantity of peroxides, the first compounds formed during the oxidation of Omega-3. This is primary oxidation, which occurs at the beginning of degradation.
- pAV (para-Anisidine Value, or anisidine index) → assesses the presence of secondary aldehydes, resulting from the degradation of peroxides already formed. This is secondary oxidation, which corresponds to a more advanced stage where the oil loses its freshness and develops a rancid taste.
👉 By combining these two measurements, we obtain a complete vision of the stability of an Omega-3:
TOTOX = (2 × PV) + pAV
According to GOED (Global Organization for EPA and DHA Omega-3s) recommendations:
- TOTOX ≤ 10 → fresh oil, excellent quality,
- TOTOX ≤ 20 → acceptable quality if well preserved,
- TOTOX > 26 → oxidized oil, questionable quality.
The alarming market observation
Several scientific studies confirm that many Omega-3 supplements exceed the recommended thresholds:
- New Zealand : an analysis of 36 fish oil supplements revealed that 83% exceeded peroxide levels (PV), 25% exceeded anisidine thresholds (pAV), and 50% had a TOTOX higher than the recommendations.
- United States : a recent study of 72 Omega-3 supplements sold between 2014 and 2020 showed great heterogeneity in quality. The results reveal that:
- 68% of flavored products exceeded the TOTOX GOED limit (≤ 26),
- compared to only 13% of unflavored products.
- More than 65% of flavored products also exceeded the peroxide thresholds (PV ≤ 5),
- and 62% had anisidine values above the limits (pAV ≤ 20).
Study conclusion: Added flavorings can mask rancid taste while worsening oxidation, making supplements less reliable and sometimes misleading to the consumer.
How to avoid oxidation of Omega-3?
To choose an effective and safe supplement, you must:
- Favor transparent brands who publish their test results (TOTOX measured).
- Avoid clear packaging or breathable plastic.
- Conserver au refrigérateur upon receipt and after opening.
- Check for the presence of natural antioxidants (vitamin E, tocopherols, stable oils).
- Choose gentle extraction processes (like supercritical CO₂) which limit oxidation from the manufacturing stage.
From the ocean to the bottle: the freshness promise of PERNIXOL®
Faced with these findings on the oxidation of Omega-3, it is essential to turn to a supplement which guarantees both freshness, stability and traceability. This is precisely the promise of PERNIXOL®, a liquid supplement for joint comfort in dogs, formulated to preserve the integrity of Omega-3 as much as possible and offer dogs a natural solution of impeccable quality.
The stability of PERNIXOL® is based on a complete quality approach, from the selection of raw materials to final packaging. New Zealand green lipped mussel and microalgae oils (Schizochytrium sp.) are chosen from suppliers rigorously evaluated according to a strict control plan, including criteria of traceability, respect for the environment and systematic analyses of purity and composition. Before entering formulation, each batch of ingredients is subject toTOTOX analyses to ensure their freshness and stability.
The formula is then stabilized by two natural antioxidants: high oleic sunflower oil, particularly rich in oleic acid (Omega-9), recognized for its high resistance to oxidation and its role as natural preservative, And the vitamin E (tocopherols), which neutralizes free radicals and extends the lifespan of Omega-3s.
On the finished product, the TOTOX indices are measured by a independent laboratory according to European standards, with exemplary results of 6,7 at manufacturing et 7,8 after 6 months, well below the international threshold of 26 set by the GOED.
To further limit the risk of oxidation, PERNIXOL® is packaged in bottles in biophotonic violet glass, which naturally protect oils from harmful wavelengths. Its format of 30 ml, equivalent to 30 days of use, prevents an opened bottle from remaining open for too long, guaranteeing constant freshness until the last dose.
The manufacturing is deliberately carried out in small series, in order to preserve the freshness of the batches as much as possible. Once produced, the bottles are immediately stored in refrigerators, and customers are recommended to keep their product cold before and after opening, to maintain optimal stability of Omega-3 over time.
In short
Omega-3s are essential for joint comfort, but their effectiveness depends directly on their freshness. The only reliable indicator for assessing this quality is the TOTOX index. However, numerous analyses show that half of the products on the market exceed the recommended thresholds, with an even greater risk for flavored supplements.
With PERNIXOL®, every detail is designed to preserve the effectiveness of Omega-3:
✅ Premium ingredients : New Zealand green lipped mussel oil (supercritical CO₂ extraction) and DHA-rich microalgae oil
✅ TOTOX Analyses on the ingredients and the finished product
✅ Exemplary results : 6,7 at manufacturing and 7,8 after 6 months (vs. international threshold of 26)
✅ Natural antioxidants : oleic sunflower oil + vitamin E
✅ Protective vials made of biophotonic violet glass
✅ 30 format ml = 30 days, to limit exposure to air
✅ Small series production to preserve the freshness of the batches
✅ Refrigerator storage from production, cold storage recommended before and after opening
PERNIXOL® : stable, powerful and impeccable quality Omega-3s, for the joint comfort of dogs.
Bibliography
- Albert BB, Derraik JGB, Cameron-Smith D, et al. Fish oil supplements in New Zealand are highly oxidised and do not meet label content of n-3 PUFA. SciRep. 2015;5:7928. doi:10.1038/srep07928.
- Shahidi F, Ambigaipalan P, et al. Heterogeneity in freshness of consumer omega-3 supplements in the US market (2014–2020). J Diet Suppl. 2023. doi:10.1080/19390211.2023.2252064.
- GOOD. Best-Practice Guidelines on Oxidation Control 2017.
- Shahidi F, Ambigaipalan P. Oxidative stability and shelf life of omega-3 oils. J Food Bioact. 2023.
