OMEGA-3 FATTY ACIDS
Treasures
for your health
What are Omega-3 fatty acids?
Necessary fatty acids
Omega-3 are polyunsaturated fatty acids, which cannot be composed by the human body, and therefore it is necessary that they are acquired through nutrition.
The three main omega-3 fatty acids are:
- eicosapentaenoic acid (EPA)
- docosahexaenoic acid (DHA)
- alpha-linolenic acid (ALA)
Omega-3/Omega-6/Omega-9
fatty acids
When counting carbons (C), one starts from the last one, therefore fatty acids are called “omega” named after the last letter of the Greek alphabet. The position where the first double bond between the (C)s lies finally defines the name of each fatty acid.
The omega-3 and structure of cellular membrane
The double bonds in the chain of unsaturated fatty acids create bends and folds.
The presence of unsaturated fatty acids in cellular membranes increase their fluidity and their capability to change form, allowing proteins and lipids to move, as well as to adapt and be resilient in cases of cellular membrane damage.
People with an omega-3>8% index
have an average of
85,5 times
less risk
of a cardiovascular event
Omega-3 and eye health
Omega-3 fatty acids, and more specifically DHA, are found in high levels in the eye retina. High quantities of omega-3 fatty acids contribute to the improvement of health and the proper function of the eyes, as well as to the relief of xerophthalmia symptoms, such as stinging, burning, and chafing.
People that consume sufficient quantities of omega-3 fatty acids face less risk of problems of eyesight
Omega-3 and bone and muscle health
EPA and DHA moderate inflammatory reaction and they prevent bones from disintegrating. At the same time, they activate special kinds of cells that contribute to the creation of new bones. Through this entire process, the sufficiency of omega-3 fatty acids is necessary so that omega-6 fatty acids do not prevail, as when the balance of their proportions is not maintained, decrease of bone density and mass is possible.
Less inflammations and swellings in joints lead to less pain and less vulnerability
Omega-3 and pregnancy
Important for the mother and the proper growth of the foetus
The foetus needs DHA fatty acids, which it can acquire only through the mother. These fatty acids contribute into the proper growth of the brain and retina during pregnancy as well as during the early babyhood.
Doses of at least
500mg/day
have been found
to diminish the risk of
a premature birth
and an underweight baby
Healthy skin
Omega-3 fatty acids regulate the oiliness and contribute into the hydration of the skin. They are a strong ally against wrinkles and signs of aging, and they have the ability to relieve irritations and dermatitis symptoms for a shiny and soft skin.
Studies have found a correlation between EPA and DHA consumption and protection of the skin from unwanted effects of ultraviolet radiation.
Fish from Antarctica
- The cleanest waters possible, without harming the environment
- Fish oil from small fish, sardines and anchovies, in which no toxic heavy metals are accumulated
Double method of distillation
Molecular distillation
It takes place 3 times, removing contaminants (heavy metals, dioxins, etc.), saturated fats and other unwanted organic compounds, keeping only the basic beneficiary ingredients of fish oil.
Short-path distillation
It is characterized by a “short-path” processing which is repeated twice. This processing effectively removes organic waste which cannot be taken away with molecular distillation. The temperature of heating is significantly lower, and the distillate needs to move across only a small distance before being concentrated. Therefore, there are no negative effects such as breaking or oxidation of the fish oil.
Consumption without limits
Deodorising omegazym® facilitates easy consumption, leading into a pleasant experience in the intake of omega-3 fatty acids.
omegazym® capsules:
- Do not leave a taste of fish
- Anti – reflux formula
Anti-reflux formula
The omegazym® fish oil is processed in a special way, so that volatile substances that cause unpleasant side-effects through digestion are removed. In this way, no flatus are created in the stomach rising to the oesophagus and the mouth, and causing a sense of burning, odour and unpleasant taste.
