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

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

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

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

Distribution of Omega Fatty Acids

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

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 400-500 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.

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.

Sources Flax seed Safflower seed Olive Omega 9 fatty acids Sl. No. Omega fatty acids Percentage (%) 1 Omega 3 fatty acids 40 - 60 2 Omega 6 fatty acids 5 - 20 3 Omega 9 fatty acids 15 - 30

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

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)  

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

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).

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):209-228. Harrinew.s, Mozaffarian (2009). Omega -6 fatty acids and for CVD disease). A science advisory from the American Heart association; 119:902-907. 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 16841858 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; 109:668-679.  

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