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

2. Omega fatty acids
Omega fatty acids are essential fatty acids.Our body cannot synthesise them, so they must be consumed in the diet.
Omega fatty acids consist of:
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

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

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

5. Distribution of Omega Fatty Acids

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. Studies
Omega-3 and Omega-6 PUFA and Cardiovascular Diseases Prevention
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.

8. Omega BioPlus™
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. Sources Flax seed Safflower seed Olive Omega 9 fatty acids
Sl. No.
Omega fatty acids
Percentage
(%) 1
Omega 3 fatty acids 2
Omega 6 fatty acids
5 - 20 3
Omega 9 fatty acids

10. Omega BioPlus™ Actions & Benefits 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. 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. Suggested use level: 1 soft gel capsule  2 times daily
Omega BioPlus™
Composition
Each Softgel contains:
Sl. no
Ingredients
Dosage
Application 1
Omega 3 fatty acid
500 mg
Promotes overall good health 2
Sesamin Complex
10 mg
Antioxidant 3
*BioPerine
2.5 mg
Bioavailability enhancer
Suggested use level: 1 soft gel capsule  2 times daily
* Patented - US & International Patents

13. Supporting Studies
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. References
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. Thank You