Omega-3 fatty acids are 'good fats' and belong to the group of polyunsaturated fatty acids (PUFAs). Important forms of Omega-3 fatty acids in food are: alpha-linolenic acid (ALA), eicosapentanenoic acid (EPA), and docosahexaenoic acid (DHA). ALA originates from plants and is the precursor of EPA and DHA. EPA and DHA are found primarily in deep ocean fish, while ALA is highly concentrated in certain plant oils such as flaxseed oil and to a lesser extent in oils of canola, soy, and walnut. Once ingested the body converts ALA partly to EPA and DHA. However, ALA in its form also plays an important role in the human body. Studies show that a higher intake of ALA is associated with a lower relative risk of fatal coronary heart disease.

What is unique about ALA?

• Plant source (not fish!)
• High in alpha-linolenic acid (ALA)
• >50%
• Odorless
• Neutral taste
• Completely stable substance
• GMO free
• Low content of saturated fatty
• No trans fatty acids.

Omega-3 provides EFAs (essential fatty acids) such as ALA (alpha-linolenic acid), and other Omega-3 Fatty Acids. ALA supports a healthy mental attitude and good vision because it is a major building block of tissues in the brain and the retina of the eye. It is used as a structural component of membranes which are the protective walls that surround each cell in our brain. It is also used in forming several neural transmitters such as regulating the formation of healthy body prostaglandins, which regulate cell activity. In addition, the Omega-3 oil, ALA, support flexible joint function, vibrant skin, weight loss (decreases sugar cravings), and improved blood chemistry.