Omega 3-6-9 Emulsion

High quality fish oil in a unique, great-tasting, emulsified formula.

• Pharmaceutical grade fish oil
• Emulsified for increased absorption and bioavailability
• Well-tolerated
• Creamy, lemon flavored formula

Serving Size: 2 tsp. (10 ml or 10.5 g)
Servings Per Container: 47

Amount Per Serving:

• Calories
  - Calories from fat 30
• Total Fat 3 g
  - Saturated Fat 1 g
• Cholesterol 10 mg
• Sodium 0mg
• Carbohydrate 4 g
  - Sugars 0 g
  - Sugar Alcohols 2 g
• Vitamin A 340 IU
• Omega-3 polyunsaturated fat
  - EPA (eicosapentaenoic acid) 360 mg
  - DHA (docosahexaenoic acid) 360 mg
  - Other ω-3 fatty acids 280 mg
• Omega-6 polyunsaturated fat
  - Linoleic acid (LA) 100 mg
  - Other ω-6 fatty acids 100 mg
• Omega-9 monounsaturated fat
  - Oleic acid 690 mg
  - Other ω-9 fatty acids 140 mg

OMEGA 3ú6ú9 EMULSION provides a pleasant-tasting fish oil supplement that is designed to enhance the digestion and absorption of the essential fatty acids. The health benefits of the omega-3 fatty acids are well documented. Unfortunately many patients fail to consume adequate levels from dietary sources. Fish oil capsules and liquids are common forms of omega-3 supplementation, however palatability and unpleasant eructation (i.e. ?fish burps?) often lead to issues with patient compliance. Omega 3ú6ú9 Emulsion provides pharmaceutical grade fish oil in a unique, creamy texture for a delicious, well-tolerated form of essential fatty acid supplement.

EMULSIFICATION is the process of dispersing one liquid in a second immiscible liquid, such as oil in water. Emulsification of dietary fat is a process which occurs naturally in the intestinal tract as part of the digestion and absorption process. Pre-emulsification of essential fats can drastically increase their absorption and bioavailability. This is especially true of the long chain unsaturated fats, which tend to be more resistant to pancreatic lipase. Numerous studies have indicated improved patient tolerance and statistically significant increases in the absorption of pre-emulsified eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) when compared to capsular products. A clinical observation of 24 subjects revealed reduced absorption of EPA by 33.6% and DHA by 44.3% when using a non-emulsified supplement when compared with an emulsified product.

EICOSAPENTAENOIC ACID (EPA 20:5 ω-3) and DOCOSAHEXAENOIC ACID (DHA 22:6 ω-3) are long chain highly unsaturated omega-3 fatty acids. The Omega-3 fatty acid alpha-linolenic acid (ALA 18:3 ω-3) is considered essential because the human body cannot synthesize it. In theory, we should be able to efficiently elongate and desaturate ALA into EPA and DHA. However, for a variety of reasons, including an over consumption of Omega-6 fatty acids and inadequate dietary intake of necessary co-factors, this enzymatic process is not efficient in most Americans. For this reason, EPA and DHA can be considered conditionally essential fatty acids. Research has shown that the intake of the longer chain omega-3 fatty acids (EPA/DHA) may improve joint, cardiovascular, cell membrane, and eye health while reducing the risks of neurological disorders and cancers. One of the most well-understood roles of these omega-3 fats is the production of anti-inflammatory eicosonoids. These biological signaling molecules include prostaglandins, thromboxanes, and leukotrienes and produce various localized effects on the inflammatory response. Omega-6 fatty acids, which are more commonly consumed in the American diet, favor the synthesis of pro-inflammatory eicosonoids. Meanwhile, omega-3 fatty acids are more slowly converted to less inflammatory molecules. Their role in modulating the inflammatory response is why intake of longer chain omega-3 fatty acids has been linked to improved cardiovascular health and blood flow. Eicosapentaenoic acid and docosahexaenoic acid are also necessary for neurological health, and help support the development and function of the brain and nervous system.

LINOLEIC ACID (LA 18:2 ω-6 ) is an essential omega-6 fatty acid and is abundant in many vegetable oils. Linoleic acid is a component of cell membranes and is also used in the biosynthesis of both gamma-linolenic acid (GLA 18:3 ω-6) and arachidonic acid (AA 20:4 ω-6). Gamma-linolenic acid has been used historically to treat imbalanced immune and endocrine activity as well as inflammatory skin conditions. Arachidonic acid is essential for the synthesis of prostaglandins which modulate the body?s inflammatory response to injury. Adequate levels of arachidonic acid are essential for proper tissue recovery and wound healing.

OLEIC ACID (18:2 ω-9) is an omega-9 monunsaturated fatty acid. Dietary sources include olive oil, nuts, and avocados. Oleic acid, like all unsaturated fatty acids, helps promote cellular health by supporting cell membrane fluidity. Intake of oleic acid may also support healthy blood lipid profiles, by reducing LDL while possibly raising HDL. Substituting dietary saturated fat with monounsaturated fat may also slow the platelet aggregatory response, indicating that oleic acid may support healthy circulation and reduce the risk of clotting.

References:

1. Allman-Farinelli MA, et al. A diet rich in high-oleic-acid sunflower oil favorably alters low-density lipoprotein cholesterol, triglycerides, and factor VII coagulant activity. J Am Diet Assoc. 2005 Jul;105 (7):1071-9.
2. 2. Garaiova I. et al. A randomized cross-over trial in healthy adults indicating improved absorption of omega-3 fatty acids by pre-emulsification. Nutrition Journal. 2007, 6:4 1186/1475-2891:6-4.
3. Horrobin, D. et al. Essential fatty acid metabolism and its modification in atopic eczema. Am J Clin Nutr. 2000 Jan;71(1 Suppl):367S-72S.
4. Pereira LM, et al. Effect of oleic and linoleic acids on the inflammatory phase of wound healing in rats. Cell Biochem Funct. 2008 Mar-Apr;26(2):197-204.
5. Raatz, S. et al. Enhanced absorption of n-3 fatty acids from emulsified compared with encapsulated fish oil. J Am Diet Assoc. 2009; 109:1076-1081.
6. Smith RD, et al. Long-term monounsaturated fatty acid diets reduce platelet aggregation in healthy young subjects. Br J Nutr. 2003 Sep;90(3)1994.