Softgel - Omega 3-6-9 Softgel

1） Omega 3-6-9 Softgel
Shape: Oblong/Round/Oval
Certification: GMP
Product Type: Food
Product name: Omega 3-6-9 1200mg Softgel
Label claim: α-Linolenic acid min.200.00mg/capsule
EPA min.72.00mg/capsule
DHA min.48.00mg/capsule
v-Linolenic acid min.75.00mg/capsule
Colour: Clear, light yellow
Storage: Keep at room temperature in dry containers and protected against high temperature moisture and light
Quality standard: the latest European Food Standard
Packing: bulk capsules in double PE plastic bags with paper carton; or capsules in blister or bottle with folding boxes
All our products are gluten free, lactose free, GMO free, free of allergens, free of artificial colorants
Function: Dietary a-linolenic acid has been assessed for its role in cardiovascular health. Clinical benefits have been seen in some, but not all, studies. Still, a review in 2005 concluded "The weight of the evidence favors recommendations for modest dietary consumption of a-linolenic acid (2 to 3 g per day) for the primary and secondary prevention of coronary heart disease."a-Linolenic acid, an n-3 fatty acid, is a member of the group of essential fatty acids (EFAs), so called because they cannot be produced within the body and must be acquired through diet. Most seeds and seed oils are much richer in an n-6 fatty acid, linoleic acid. Linoleic acid is also an EFA, but it, and the other n−6 fatty acids, compete with n-3s for positions in cell membranes and have very different effects on human health
acid can only be obtained by humans through their diets because the absence of the required 12- and 15-desaturase enzymes makes de novo synthesis from stearic acid impossible. Eicosapentaenoic acid (EPA; 20:5, n-3) and docosahexaenoic acid (DHA; 22:6, n-3) are readily available from fish and algae oil and play a vital role in many metabolic processes. These can also be synthesized by humans from dietary a-linolenic acid, but with an efficiency of only a few percent. Because the efficacy of n-3 long-chain polyunsaturated fatty acid (LC-PUFA) synthesis decreases down the cascade of a-linolenic acid conversion, DHA synthesis from a-linolenic acid is even more restricted than that of EPA.