foods Article Chemical Compositional Changes in Over-Oxidized Fish Oils 1, 2, 3 3 Austin S. Phung y, Gerard Bannenberg * , Claire Vigor , Guillaume Reversat , Camille Oger 3 , Martin Roumain 4 , Jean-Marie Galano 3, Thierry Durand 3, 4 2, 5, Giulio G. Muccioli , Adam Ismail z and Selina C. Wang * 1 Department of Chemistry, University of California, Davis, CA 95616, USA;
[email protected] 2 Global Organization for EPA and DHA Omega-3s (GOED), Salt Lake City, UT 84105, USA;
[email protected] 3 Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS, Université de Montpellier, ENSCM, 34093 Montpellier, France;
[email protected] (C.V.);
[email protected] (G.R.);
[email protected] (C.O.);
[email protected] (J.-M.G.);
[email protected] (T.D.) 4 Louvain Drug Research Institute, Université Catholique de Louvain, 1200 Brussels, Belgium;
[email protected] (M.R.);
[email protected] (G.G.M.) 5 Department of Food Science and Technology, University of California, Davis, CA 95616, USA * Correspondence:
[email protected] (G.B.);
[email protected] (S.C.W.) Present address: Visby Medical Inc., 3010 N. First Street, San Jose, CA 95134, USA. y Present address: KD Pharma, Am Kraftwerk 6, D 66450 Bexbach, Germany. z Received: 16 September 2020; Accepted: 16 October 2020; Published: 20 October 2020 Abstract: A recent study has reported that the administration during gestation of a highly rancid hoki liver oil, obtained by oxidation through sustained exposure to oxygen gas and incident light for 30 days, causes newborn mortality in rats.