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Omega 3 fatty acids in New Zealand Green Lipped Mussel
In recent years the health benefits of Omega 3 have been assessed through comprehensive studies. Omega 3 is highly regarded for its role in contributing towards the prevention of many physical and mental ailments.
Omega 3 fatty acids are considered essential fatty acids, and Omega 3 is a necessary element in human health. But the body can't make it – Omega 3 must be supplied through food sources.
New Zealand green lipped mussel is a marine food source that contains high levels of Omega 3s that are more efficient as opposed to plant-sourced omega 3s such as ALA. The reason is because of the pathways required for the body to utilize their molecular structures.
The high density phospholipids that carry the Omega 3 in New Zealand green lipped mussels results in easy absorption of Omega 3 and is thought to account for the enhanced natural anti-inflammatory properties of this particular type of oil.
Dietary supplementation of Omega 3, as found in our mussel products, has applications in supporting the research and science addressing:
Reducing Omega-3 Deficiency
Research shows that Omega 3 fatty acids reduce inflammation and may help lower the risk of chronic diseases such as heart disease, cancer, and arthritis. Omega 3 fatty acids are highly concentrated in the brain where they effect cognitive (brain memory and performance) and behavioral function.
Symptoms of Omega 3 fatty acid deficiency include fatigue, dry skin, poor memory, heart conditions, mood swings or depression, and poor circulation.
Many people stand to benefit from increased Omega 3 (ω-3 PUFA) supplementation including developing and growing children, pregnant and lactating women, and people at risk or afflicted by inflammatory conditions.
Because many western diets do not include a high oily fish intake, the supplementation of Omega 3 can address this deficiency, and support physical and mental health.