Plant Omega

Suomen buckthorn

Omega 3-6-7-9

As nutrients fatty acids play an important role in several metabolic and structural functions. For example, they are important compounds of the cell membranes.

Fatty acids are responsible for the transport of vitamins and they regulate the concentration of lipids in plasma. Fatty acids produce precursors-eicosanoides, decosanoides, steroid hormones and biliary acid, being essential for normal functioning of metabolism.

Fatty acids are also responsible for energy levels of the body. At least 20% of the total body energy intake should derive from lipids. The oil obtained from the seed and the soft parts of the sea buckthorn, contains an unique composition of lipophilic compounds characterized by a remarkable mixture of bioactive components, with one of them being the fatty acids.

In general, the oil obtained from seed is rich in Omega-3 and Omega-6 fatty acids, while in the pulp oils are mainly Omega 7 fatty acids.

What makes the sea buckthorn unique is the qualitative and quantitative composition of its fatty acids, in particular omega-7 fatty acid, higher than in any other plant.

Several studies of fatty acids contained in sea buckthorn oil reveal that it may play an important role in cardiovascular disorders, as a stimulator of the immune system, as well as promoting cognitive functions and bone health. Furthermore, it may play an important role in improving various skin conditions such as atopic dermatitis, acne skin or psoriasis

Many plants contain high levels of one form of omega-3s known as alpha-linolenic acid (ALA). The body then uses ALA to create two other omega-3s, docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA). All three work together to promote better heart health, reduced risk of stroke, and even better

There are three kinds of omega-3 fatty acids: alpha-linolenic acid (ALA), eicosapentaenoic (EPA), and docosahexaenoic acid (DHA). In food, EPA and DHA can be derived from fatty, cold-water fish (salmon, tuna, sardines). ALA fatty acid comes from plant foods – walnuts, green leafy vegetables, flax seed, and chia seeds and many others.

All omega-3 fatty acids are essential, which means the body doesn’t produce them. It means it is essential to consume Omega-3 fatty acids from food.

Scientific research for EPA and DHA supports a risk reduction for coronary heart disease, cardiac death, and myocardial infarction (heart attacks).

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