Omega 3 from algae oil

Additional information

Vegetable omega-3 fatty acids
Synonym(s): alpha-linolenic acid, DHA, docosahexaenoic acid, doxosahexaenoic acid, eicosapentaenoic acid, EPA, DHA-rich microalgae (Ulkenia sp., Schizochytrium sp.)

Occurrence in food
In our diet, omega-3 fatty acids are particularly abundant in fatty cold-water fish such as tuna, salmon, mackerel, herring and sardines. These accumulate omega-3 fatty acids in the form of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and alpha-linolenic acid (ALA) in their cell membranes and fatty tissue via the consumption of special microalgae and microcrustaceans. The high omega-3 content keeps the animals’ cellular membranes flexible at low temperatures. High-quality fish oil capsules have the advantage over fish that the amounts of omega-3 fatty acids they contain are standardized and the fish oil has been freed from harmful substances.As an alternative for vegetarians, vegans and people with fish aversion, plant sources are available to supply omega-3 fatty acids. Certain DHA-rich microalgae such as Ulkenia or Schizochytrium algae can be taken in enriched form as algal oil capsules. In addition, vegetable oils such as linseed oil are rich in alpha-linolenic acid. But canola, nut, sesame and soybean oils are also valuable sources of omega-3 fatty acids. Meanwhile, there are also foods on the market that are enriched with omega-3 fatty acids. These include, for example, bread, margarine or eggs with an increased omega-3 content.

Physiological effects
Cell membranes : Responsible for cell permeability as a component of cell membranes.
Blood vessels : increase in NO-induced vasodilation,
Reduction of inflammatory markers
Decreased release of platelet-activating factor and reduction of platelet aggregation, Systolic and diastolic blood pressure reduction.
Increase of renal blood flow and improvement of microcirculation
Cardiovascular system: cardioprotective effect due to antiarrhythmic and antithrombotic effects.
Nervous system: involvement in brain and nerve development.
Synthesis of serotonin and dopamine receptors
Influence of ocular function through involvement of retinal development.
Fat metabolism: alpha-linolenic acid is the precursor of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)
Positive influence on cholesterol levels by lowering LDL levels and increasing HDL levels

Health Claims EFSA Opinion
Omega-3 fatty acids: Support normal blood pressure, Have a positive effect on arterial function, Contribute to normal heart function, Contribute to the maintenance of normal cholesterol levels, The positive effect is established at a daily intake of 250 mg.

Omega-3 fatty acids are essential active ingredients
Omega-3 fatty acids are characterized by double bonds on the third C atom. Until now, alpha-linolenic acid was considered the starting substance for all unsaturated fatty acids of the omega-3 line. In the human organism, the higher unsaturated fatty acid eicosapentaenoic acid (EPA) can be built up from this fatty acid through the introduction of further double bonds and subsequent chain extension, which in turn produces docosahexaenoic acid (DHA) through extension and desaturation. These two fatty acid forms represent the actually significant active substances of the omega-3 line for many endogenous processes. Studies show that the conversion processes of alpha-linolenic acid into EPA and further into DHA are far more complicated than previously thought. The human organism’s enzyme endowment limits its ability to produce EPA and DHA itself, which is why these two fatty acids are now considered essential nutrients.1

References:
Micronutrient Coach® – The great BIOGENA compendium of nutrients. 4th ed. Verlagshaus der Ärzte, Editors: Dr. Christina Schmidbauer and Georg Hofstätter MSc.