Omega-3 fatty acids are found mainly in seafood and are most abundant in the oils of blue fish such as mackerel, tuna, salmon and sardines. These acids are essential for the human body – the body cannot produce them on its own, so we need to get them in through food or supplements.
The European Food Safety Authority (EFSA) has confirmed that a daily intake of Omega-3 (at least 250 mg EPA and at least 250 mg DHA) has a positive effect on heart function. Their deficiency is associated mainly with high cholesterol, cardiovascular disease, memory loss and deteriorating vision.
Vitamin E is a natural antioxidant that protects cells from dangerous free radicals and protects Omega-3 fatty acids from oxidation. Free radicals are produced by various metabolic processes in the body and we are also exposed to them through environmental pollution (e.g. radiation, pollutants). Insufficient intake can also lead to the progression of atherosclerosis, Parkinson’s and Alzheimer’s disease, cancer and immune system deterioration.
👉 High pharmaceutical quality
👉 Capsules contain only purified and the finest salmon oil
👉 Without fish aftertaste
👉 Two capsules daily
Do we consume enough Omega 3 fats in our normal diet?
Research has shown that 10,000 years ago in human diet, the ratio of essential fatty acids Omega 6 to Omega 3 was the same – 1:1 (Omega-3 : Omega-6). Due to dietary changes, over the last 150 years, the ratio has increased to 20:1 (Omega-6 : Omega-3). Excess Omega-6 fatty acids cause inflammatory processes and many diseases, including cardiovascular, autoimmune and even cancers.
EPA and DHA are vital Omega-3 fatty acids. EPA reduces the production of prostaglandins in the body and plays an important role in the prevention of blood clots, influences the dilation of blood vessels and reduces the likelihood of chronic inflammatory processes in the body. DHA is the most important fatty acid found in the brain and retina. It is a major component of all cell membranes, which in turn are responsible for the health of the cell.
Vitamin E deficiency
Deficiency is rare, even in people on nutritionally poor diets. The reason is that the body has relatively large stores of vitamin E in its tissues. Vitamin E has a protective function and occurs in foods together with fats. However, deficiencies can occur in people with fat absorption disorders, cystic fibrosis patients and people with certain genetic abnormalities. A deficiency of vitamin E would lead to oxidation and severe damage to the body’s membranes from oxygen free radicals. Insufficient intake can also lead to the progression of atherosclerosis, Parkinson’s and Alzheimer’s disease, cancer, catarrh and immune system deterioration.