The susceptibility of some medicinal oils to oxidative rancidity / author H.N. Brocklesby.: Fs52-5/8-1933E-PDF

"In connection with studies on the nutritive value of marine oils of the Pacific coast, there has been developed a blended oil which is an important source of the fat soluble vitamins A and D. This product, "Marinol", is made by mixing specially prepared and biologically tested pilchard and grey fish-liver oils in such proportions that the vitamin A content exceeds 1,000 units per gram. Clinical tests have shown that the oil is very efficient in building up resistance and increasing body weight, results which are no doubt due chiefly to the high content of vitamin A. The oxidative changes that accompany the development of rancidity tend to destroy vitamin A and consequently the susceptibility of a vitamin-containing oil to rancidity is a matter of some importance. Since Marinol contains fatty acids more highly unsaturated than cod liver oil, it seemed desirable to ascertain whether or not such an oil would undergo oxidative rancidity more rapidly than ordinary cod liver oil"--Page [1].

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