Nutrition Science on EFA, EPA, DHA, ALA, Flax & Vitamins D, E, B6, B12 & Folate*
“Essential fatty acids (EFAs) are long chain polyunsaturated fatty acids that are essential for health and are classified commonly into omega-3 and omega-6 families. The omega-3 family includes alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), while the omega-6 family includes linoleic acid (LA), gamma-linolenic acid (GLA), dihomogammalinolenic acid (DGLA), and arachidonic acid (AA).
The North American population consumes in excess of LA and AA but not enough of omega-3 EFAs. Due to modern life style and dietary habits, LA is not metabolized properly leading to a functional deficiency of GLA and DGLA. DGLA produces anti-inflammatory, vasodilatory and anti-aggregatory eicosanoids while AA produces pro-inflammatory, vasoconstrictor, and pro-aggregatory eicosanoids. Excess of AA may be contributing to many of the health problems common to North American society.
A change in dietary habits to include more fruits and vegetables and the elimination of processed foods can correct this imbalance; however, changing dietary habits is a most difficult act. EFAs can be supplemented as capsules but many people do not want to take them. Fortification of food with EFAs provides an excellent opportunity as more people are buying foods that offer healthy choices. At the same time, people do not want to sacrifice taste.” - Essential Fatty Acids and Functional Foods. Rakesh Kapoor, Bioriginal Food & Science Corp., Canada
To help you better appreciate the importance and potential of plant based omega3 supplementation with synergistic vitamins in functional food, or "super food" formulas, there follows below articles and charts written or selected by Doctor Maher, V.P. of Education and Research for BioPharma Scientific.
This brief article by Dr. Maher presents the pro’s and cons of supplementing omega 3 fatty acids with fish oil vs flax and presents the scientific rational for the unique combination of ingredients in NanOmega3.
Although fish oil is well known to promote heart health, flax has a surprising amount of positive heart health research as well as this article by Dr Maher demonstrates.
This one page review of research announced in the Journal of Nutrition reports that the phytonutrient phytoestrogens and antioxidants in flaxseed are more bioavailable when crushed.
Flaxseed is one of nature's most nutrient rich grains. Flax’s healthy omega-3 EFA, lignan, fibers, balanced protein and natural antioxidants, and their potential to support a wide range of general health functions are briefly reviewed here.
Understanding the composition of flax helps in recognizing its value in a healthy diet. The physical descriptors of flax or linseed, as it is sometimes called, distinguish it from other major oil seeds such as canola and sunflower. The following discussion provides a basis for considering the health benefits of flax.
Flaxseed is rich in ALA, a short chain omega3 that can be converted somewhat into the long chain EPA. However, its conversion to the long chain DHA is poor. A vegan marine algae source (non fish) DHA has been added to NanOmega3 because of its many unique benefits as outlined in this abstract published in Pharmological Reasearch.
Better methods for stabilizing fish oils are needed to protect consumers from the toxic products produced when they “go off”, says a team of New Zealand researchers.
Two recent studies published in the International Journal of Nutrition and Cancer (IJCN) provide further evidence that higher intake of omega-3-fats, vitamin E, beta-carotene and dietary fiber can help reduce the risk of breast cancer. Previous evidence suggests that as much as 50 percent of breast cancer cases are attributable to faulty dietary behaviors.
With all the concern with sun exposure and toxins from fish, sub-optimal vitamin D status may be endemic in Northern States why the recommended daily intakes of vitamin D should be quadrupled to 800 International Units, says a leading US expert from Boston University School of Medicine.
A study has linked low vitamin D levels in mothers to a five-fold increased risk of pre-eclampsia, a serious complication in pregnancy which can lead to fetal death.
Various study results involving folate (AKA folic acid or vitamin B9) reported in the American Journal of Clinical Nutrition, including analysis of existing data on folate levels during the fortification efforts begun in 1998, as well as papers on plasma folate and cognitive performance, and folate intake and cardiovascular endothelial health, are briefly reviewed herein.
According to the University of Maryland Medical Center, vitamins B12, B6 and B9 (folic acid) work closely together to control blood levels of the amino acid homocysteine. Elevated levels of this substance appear to be linked to heart disease. Plus, vitamin B6 is essential for normal brain development and function, participating in the process of making important brain chemicals called neurotransmitters.
