Omega 3

Omega-3s are polyunsaturated fatty acids (PUFA) with a double CC bond (carbon-carbon) present in the molecular structure. Therefore, in omega-3 fatty acids, the first double bond is between the third and fourth carbon atom from the tail end.

Being essential fatty acids they must be introduced through the diet. The most common food sources in which we can find them are sardines, salmon, tuna, mackerel and other seafood such as algae and krill and in lake trout, in some plants and nut oils (the latter not of animal origin). Omega-3s (and PUFAs in general) are responsible for numerous cellular functions including maintaining the structure of the cell membrane, their fluidity, cell-cell signaling and interaction. There are numerous studies that highlight their possible effects in limiting cardiovascular disease.

There are 3 types of omega-3 fatty acids: α-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). EPA and DHA are found in cold water fish which have a greater amount of fatty tissue, although their content in EPA and DHA depends on a multitude of factors such as the climate and the type of food with which they are fed throughout their lives. ALA is common to find it in foods such as flax seeds, rapeseed oil, soybeans, pumpkin seeds, perilla seed oil, walnuts and their derived oils. Being a purely vegetable source from flax and other vegetarian sources, ALA must be converted into EPA and DHA in the body to obtain correct bioavailability.

Nowadays it is common to find an imbalance between the daily intake of the 2 types of essential fatty acids Omega-6 and Omega-3. The scale dizzily leans towards a higher omega-6: omega-3 ratio in the western world with ratios reaching 15: 1. Although the two types of fatty acids are different in molecular structure, they share the same enzyme delta-6-desaturase together. By creating substrate competition, and since there is a high dose of omega-6 in the Italian tables, the conditions are created for a receptor insensitivity to omega-3 with the consequent increase in risk of inflammation causing an increase in secretion of "bad" eicosanoids products from arachidonic acid (famous for its cascades of cardiovascular inflammatory activities). Although it can lead to compromising risks, it is rare that cardiovascular diseases are attributable to an increased need for omega-6, as much as to smoking, reduced sleep, obesity and physical inactivity. Clear evidence (not to be underestimated) of the increase in arachidonic acid in western diets through the increase in the consumption of processed and red meats, cheeses and butter. So high calorie foods with an unbalanced omega-6 ratio can be a predisposing factor to cardiovascular risk and systemic inflammation of the body.

The increase in the consumption of the omega-3 fatty acids has been seen to improve health profiles by activating "good" eicosanoids (such as prostacycline 13) and inactivating the action of prooxidant molecules such as cyclooxygenase and thromboxane A2.

The omega-3 product of BPR NUTRITION enhances what has just been described thanks to the calibrated formulation of EPA and DHA fortified with Vitamin E (to avoid lipid peroxidation and enhance the antioxidant activity of the product). It contains 36% of EPA and 24% of DHA corresponding respectively to 520 and 370 mg per tablet (sufficient to cover the daily intake of omega-3 in the adult individual).

BPR NUTRITION fish oil is IFOS (International Fish Oil Standards) certified, the only control program tested for safety on products that use fish oil. A guarantee for the attentive and needy quality consumer, but also for the producer who highlights the quality of the sales products. The product is obtained by ultrafiltration and distillation to avoid accumulation of heavy metals that can interfere with the bioavailability of the product and the health of people.