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1 OMEGA BIOPLUS Omega fatty acids Sources RDA Deficiency of omega fatty acids Studies Product Key benefits Ingredients Supporting studies References.

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Presentation on theme: "1 OMEGA BIOPLUS Omega fatty acids Sources RDA Deficiency of omega fatty acids Studies Product Key benefits Ingredients Supporting studies References."— Presentation transcript:

1 1 OMEGA BIOPLUS Omega fatty acids Sources RDA Deficiency of omega fatty acids Studies Product Key benefits Ingredients Supporting studies References

2 2 ALA, Alpha-Linoleic Acid DHA, Docosahexanoic Acid EPA, Eicosapentaenoic Acid DHA and EPA are the most important ones people should definitely include in their diets Omega fatty acids consist of: Omega fatty acids are essential fatty acids.Our body cannot synthesise them, so they must be consumed in the diet. Omega fatty acids

3 4 Sources of omega fatty acids ALA DHA EPA Flaxseed Soybeans Linseeds Walnuts Salmon Sardines Tuna Salmon Sardines Cod liver Mackerel (Alpha-Linoleic Acid) (Docosahexanoic Acid) (Eicosapentaenoic Acid)

4 4 Recommended Adequate Intakes (AI) for Omega Fatty Acids Note: Up to 10% of the above amounts (AI values) may be in the form of DHA + EPA (Food and Nutrition Board, USA, 2002)

5 5 Distribution of Omega Fatty Acids

6 6 Signs/symptoms of essential fatty acid deficiency Scaly or flaky skin (e.g. legs) Dry skin (e.g. feet/face/general) Cracking/peeling fingertips & skin (e.g. heel) Dandruff Dry, lack luster, brittle hair Soft, splitting or brittle fingernails Dull nails - lack of surface shine Slow growing fingernails Dry eyes Dry mouth/throat Menstrual cramps Excessive ear wax Excessive thirst Allergic (e.g. eczema/asthma/hay fever/hives) Crave fats/fatty foods Stiff or painful joints

7 7 The results of epidemiological studies and randomized controlled trials suggest that replacing dietary SFA with omega-6 and omega-3 PUFA lowers LDL cholesterol and decreases cardiovascular disease risk. Fish would provide about mg/day of EPA + DHA. Thus, some researchers have proposed that the U.S. Institute of Medicine should establish a dietary reference intake (DRI) for EPA + DHA.epidemiological studiesrandomized controlled trials Omega-3 and Omega-6 PUFA and Cardiovascular Diseases Prevention Studies

8 8 Omega BioPlus contains a vegetable derived omega 3, omega 6 and omega 9 fatty acids composition in a specific scientifically validated proportion to support healthy cell membranes and cellular functions, and attractive skin, hair and nails.

9 9 Flax seed Safflower seed Olive Omega 3 fatty acids Omega 6 fatty acids Omega 9 fatty acids Sources

10 10 Omega BioPlus Supports healthy immune system Increases esterification of cholesterol making it easily available for utilization in the body Supports the liver and kidney functions Helps maintaining normal blood pressure and cholesterol levels Supports cardiovascular health and joint health

11 11 Omega BioPlus Supports healthy cell membrane and cellular function and also ensures attractive skin, hair and nails Helps lower LDL cholesterol and total cholesterol Helps slow down the process of plaque formation (fatty deposit inside the arterial wall)

12 Sl. no IngredientsDosage Application 1Omega 3 fatty acid500 mg Promotes overall good health 2Sesamin Complex10 mg Antioxidant 3*BioPerine 2.5 mg Bioavailability enhancer Suggested use level: 1 soft gel capsule 2 times daily * Patented - US & International Patents 12

13 13 Omega 6 fatty acids play an important role in brain and heart function and in normal growth (Othman et al, 2009). Increasing the intake of omega 3 and 6 fatty acids has been associated with lower Coronary heart diseases risk (Harrine et al, 2009). Omega 9 fatty acid have high chemical stability,which prevent the body from forming cholesterol plaques on the walls of the blood vessels (Gillingham et al,1991). Omega 9 fatty acid that it reduce hardening of the arteries and improves immune function (Hibbeln et al, 2006).

14 14 1.Gillingham LG, Harris-Janz S, Jones PJ(2001). Dietary monounsaturated fatty acids are protective against metabolic syndrome and cardiovascular disease risk factors. Lipids; 46(3): Harrinew.s, Mozaffarian (2009). Omega -6 fatty acids and for CVD disease). A science advisory from the American Heart association; 119: Hibbeln, Joseph R. (June 2006). Healthy intakes of n-3 and n-6 fatty acids: estimations considering worldwide diversity. American Journal of Clinical Nutrition 83 (6, supplement): 1483S-1493S. American Society for Nutrition. PMID Othaman R A, Sush M. A (2009)systemic review of the roles of n-3,n-6 Fatty acids in health and diseases, journel of American Dietetic Association; 109:

15 15 Thank You


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