Essential polyunsaturated fatty acids (pufas), vital to the normal functioning of the body, belong to several different chemical families. The fat in fish contains so called omega-3 pufas (also known as N-3 pufas), which differ from omega-6 pufas found in vegetable oils. Omega-3 and omega-6 pufas have different roles in body metabolism. Fish oils contain about 50 different fatty acids and are the main source of the omega-3 essential pufas eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA). EPA and DHA levels are very low (or absent) in domesticated land animals.
The habitat in which the fish grow has a major influence on their fatty acid composition. The fish obtain omega-3 pufas by eating plankton, which in turn contain more omega-3 pufas the colder the sea water (cold water fish also have a higher fat content). Cold water fish such as salmon, tuna and mackerel have the highest levels of omega-3 pufas. Farmed fish fed commercial fish food contain lower levels of omega-3 pufas.
Omega-3 pufas present in fish oil help maintain healthy cardiovascular function (i.e. normal aggregation of blood platelets, formation of thrombi and healthy blood triglyceride levels and blood pressure). Omega-3 pufas are important for maintaining a helthy immune system and normal inflammatory response. Omega-3 pufas are required for the normal development and function of the brain.
Gelatine, Glycerol, Silicon dioxide, Purified Water, Ammonia caramel.
Take 1 - 4 capsules per day or as directed by a physician.
Pregnant and lactating women and those on medication should seek professional advice prior to taking supplements.