About Omega-3

Omega-3 are essential for all living organisms but very few are able to syntezise it. So we all need to get it from our diet.

The problem

Omega-3 are essential ...

Omega 3 is an Essential Fatty Acid.

Research just keeps discovering more omega-3 benefits all the time.

In fact, clinical studies already show beneficial effects for everything from brain function to heart health.
Omega-3 are essential to your health, from childhood to senior years, yet most of us just don’t get enough of them.
They are named “Essential” for good reason – they are vital to the proper functioning of your body.
Omega 3 fats are found in everything from fish and krill to algae, dark green leafy vegetables, dairy, eggs, nuts and seeds.
The problem is that the kind of Omega 3 you get from fish is very different to the kind you get from vegetables.
Fish oils have a major advantage over those from plants, as fish oils provide “long chain” omega 3 fatty acids like “EPA” and

“DHA”.

And it’s these two long chain Omega 3’s, DHA and EPA, that are linked to the majority of the health benefits that studies have revealed.

No plant source has yet been discovered that provides any significant DHA content.

 

... but they are rare

Today 80% of omega-3 come from non-renewable fishing resources (anchovy, salmon, tuna or krill oil). If humanity wants to comply with fishing quotas without compromising omega-3 intakes it needs to find a more sustainable source of fatty acids.
The issue is of particular concern to the aquaculture industry, whose shrimp and salmon farms themselves require 
nearly 30 kilotons of omega-3 per year.
Vegetable oils and micro-algae are the only mature alternatives to date. Linseed or rapeseed oil, however, have the disadvantage of being extensively cultivated. Microalgae, most of which are low in EPA, are seven times more expensive than fish oils due to their lower productivity.
The industry is therefore still looking for a renewable, safe and competitive source of omega-3 at large scale.