Abstract
PRIOR to the War, the fish oil industry was successfully applying to problems of production the results of recent research, particularly with respect to vitamins A and D. The liver oils from some species possess extraordinary potency, thus the blue–fin tuna or horse mackerel yields oil containing up to 400,000 I.U./gm. of vitamin A and 60,000 I.U./gm. of vitamin D as compared with 800 I.U./gm. (A) and 100 I.U./gm. (D) for average cod liver oil. The soupfin shark liver contains 40–70 per cent of oil the vitamin A potency of which is frequently more than 100,000 I.U./gm., but on the other hand it is very poor in vitamin D, the potency being only about 20 I.U./gm. This oil is produced on a large scale in California at relatively small cost, and is probably the cheapest source of vitamin A in a highly competitive market.
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References
Lovern, Edisbury and Morton, NATURE, 111, 234, 276.
"The Chemistry and Technology of Marine Animal Oils with particular reference to those of Canada", Bull. 59, Fisheries Research Board of Canada, 1941.
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FISH OILS. Nature 148, 292 (1941). https://doi.org/10.1038/148292a0
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DOI: https://doi.org/10.1038/148292a0
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