Omega 3 Fatty Acid
The definition of Omega
3
are polyunsaturated fatty acids found in oil from
oily fish, marine bio mass and vegetable
sources such as the seeds of chia, perilla, flax, walnuts, purslane,
lingonberry, seabuckthorn, and hemp. Omega-3 fatty acids are classified
as essential because they cannot be synthesized in the body; they must
be obtained from food every time.
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OMEGA 3 FATTY ACID - EPA DHA - ANTIOXIDANT |
EPA &
DHA
 EPA (eicosapentaenoic
acid) and DHA (docosahexaenoic
acid) are polyunsaturated fatty acids that are part of the omega-3
family. We could not survive without these two nutrients as they are
constituents in many cells and are particularly abundant in brain and
retina tissue, nerve relay stations (synapses), adrenal glands and sex
glands. They have many roles in the body with involvement in two main
areas — cardiovascular health, and brain and nervous system function.
The benefits of DHA's
§-
DHA's are utilized by the
brain in preference to other
fatty
acids. The brain demonstrates a high level of renewal for
this type of fatty acid;
§-
Benefits of DHA's in newborns and children:
-
§Development
of cerebral functions and visual acuity;
-
§Risk
lowering of alcoholic syndrome, attention deficit,
cystic fibrosis,
phenylketonurie, unipolar depression,
hostile aggression,
adrenoleukodystrophy.
§-
Benefits for adults and seniors:
-
Reduces the risk of cognitive losses (Alzheimer);
-
§Reduces
the risk of cardiovascular diseases;
Positive effect on the following
diseases: arthritis,
asthma, hypertension,
arteriosclerosis, depression,
type II diabetes, myocardial
infarction, thrombosis,
several types of cancer.
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OMEGA 3 FATTY ACID - EPA DHA - ANTIOXIDANT |
Antioxidant
 An enzyme
or other organic molecule that can counteract the damaging effects of
oxygen in tissues. Although the term technically applies to molecules
reacting with oxygen, it is often applied to molecules that protect from
any free radical (molecule with unpaired electron).
ORAC (O.R.A.C. = Oxygen Radical
Absorption Capacity). While scientists have not been able to identify
all the different phytochemical antioxidants in a
fruit or vegetable, a method has been developed
that can estimate the overall
antioxidant potential
of the plant food. This process gives a number that
is known as the oxygen radical absorbency capacity
(ORAC) of the fruit or vegetable. Plants with
higher ORAC numbers have a greater antioxidant
potential.
What is ASTAXANTHIN (antioxidant)?
§It's
the main carotenoid pigment found in the animal aquatic world.
§The
biological functions of astaxanthin in aquatic animals:
§- Protection
of the polyunsaturated fatty acids against
oxidization,
-§ Protection
against the effects of UV rays,
-§ Pro-vitamin
A activity,
-§ Vision,
- Immune response,
- Pigmentation,
Many of these functions are also effective in
mammals
Advantages of ASTAXANTHIN
- Protection against cardiovascular diseases
- Astaxanthin is capable of penetrating the blood-brain barrier, therefore stretching its antioxidant action to the brain.
- Stimulates the immune system
- Other referenced effects of astaxanthin:
- photoproctive
- maintains the good health of the eyes
- skin and cell health
- inflammation
- detoxification and hepatic functions
- muscles and joints
- back pain
- lower cholesterol level
- osteoarthritis
- asthma
- menstrual cramps
- anti-aging (antioxidant)
- rhumatoid arthritis
- sunburn
- postsurgical inflammation
- fibromyalgia
- gastritis
- stomach ulcer
- prostatitis
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