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Fatty Acids are the basic structural units of Lipids. Lipid is the general term which refers to dietary fat. The body can synthesise many fatty acids. However, those which it cannot manufacture in adequate amounts must be obtained from the diet, and are termed Essential Fatty Acids (EFAs).
Fatty acids can be saturated, monounsaturated or polyunsaturated depending on the degree to which the basic carbon chain of the molecule is filled with hydrogen.
Omega-3 and Omega-6 fatty acids, refer to which carbon atom of the fatty acid molecule the first double bond is located. Many nutritionists and scientists feel the western diet emphasizes Omega-6 fatty acids while Omega-3 fatty acids are under-consumed. Including more Omega-3 rich foods in the diet and decreasing the consumption of hydrogenated oils may protect us against many of today’s degenerative diseases. Omegas -9 are non-essential fatty acids (i.e. the body can make them), supporting mental function as well as helping reduce hypertension.
It has been recognised that EFAs have profound beneficial effects on the body and influence hormone production, immunity and cardiovascular health. Deficiencies of these various fatty acids have been associated with hormonal imbalance and degenerative disease. Fatty acids maintain the structure and function of the cellular and sub-cellular membranes. Cholesterol transport, degradation and removal from the body is regulated by EFAs. In addition, prostaglandin, hormone-like substances in the body, are influenced by Omega-3 and Omega-6 fatty acids through a series of enzyme-dependent reactions. Prostaglandins functions include promoting smooth muscle contractions, regulating blood pressure and gastro secretions and influencing other hormones. Essential fatty acids are also important for normal growth, especially of blood vessels and nerves.
Directions for use: As a food supplement for adults, three (3) softgels daily, preferably at mealtime, or as directed by a healthcare practitioner.
Three (3) softgels provide:
Fish Oil (from anchovy, mackerel and sardines)
Omega-3 Fatty Acids
Eicosapentaenoic Acid (EPA)†
Docosahexaenoic Acid (DHA)†
Omega-6 Fatty Acids
Omega-9 Fatty Acids