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- Delivery even day after tomorrow
- Foreign shippment from £ 4.40 Every £ 64.09 reduces shipping costs by £ 2.14
Swanson EFAs Olive Oil is a top-quality preparation containing unsaturated fatty acids essential for the proper functioning of the system and supporting of the cardiovascular health on many levels. The supplement was classified by the American organization MCIA as a product manufactured in environmentally friendly conditions.
The certified organic cold-pressed virgin olive oil contained in the preparation abounds in such substances as:
Palmitic acid – the most popular representative of saturated fatty acids, which is a precursor in the synthesis of other lipid compounds in the body.
Linoleic acid – an important compound that is part of phospholipids, providing adequate fluidity to cell membranes. It plays an important role in immunomodulation as well as in the regulation of blood pressure, as it produces alarm substances and substances with a myorelaxant effect.
Oleic acid – a fatty acid from the omega-9 group, whose presence in the diet is crucial to maintaining the correct lipid profile, as well as the normal blood pressure.
Cardiovascular health
Cardiovascular diseases are currently one of the most common among people. Doctors and dieticians put great emphasis on changing the lifestyle, and especially one of its indicator – diet. It is the diet that, to a large extent, determines the "condition" of blood vessels and the heart, because an inadequate supply of antioxidants, and excessive supply of saturated fat along with sugars result in impairing of their proper function.
It has been shown that the addition of unsaturated fatty acids into a diet, especially the acids of the omega-6 and -9 groups, may lower the blood pressure. This is due to the compounds obtained in the conversion pathway of membrane phospholipids. Besides the prostaglandins in the endothelium, another compound is being formed, prostacyclin, which exhibits a myorelaxant effect for the vascular smooth muscle.
An increased supply of unsaturated omega-9 fatty acids in a diet also significantly improves the lipid parameters related to cholesterol – raising the "good" fraction - HDL, and lowering the "bad" one - LDL. What's more, the polyphenols and other unsaturated fatty acids contained in the supplement, by reducing free radicals, prevent oxidation of the LDL fraction to the atherogenic ox-LDL. The whole mechanism boils down to the prevention of dangerous thromboembolic complications in the form of a heart attack or stroke.
A powerful dose of antioxidants
Stress, poor diet, smoking, and alcohol abuse are predisposing factors for the production of free radicals. But what exactly are they? They are called small molecules, having a free pair of electrons, which is why they gain a high chemical reactivity. They are able to destroy the structures of cell membranes or genetic material, contributing to the occurrence of local inflammation, disrupting the functions of many organs (including the eye, skin or heart).
The polyphenols present in the supplement together with unsaturated fatty acids are great "scavengers" of free radicals. Owed to their chemical structure, they are able to take over free electron pairs, reducing the reactivity of the harmful biomolecules. The consequence of this mechanism is the possibility to significantly reduce the risk of diseases caused by inflammation.
Preservation of the body's immune function
The cells of the immune system coordinate their work with the use of chemical mediators, with a hormone-like effect. Disruption of this signaling may have two consequences – leading to autoimmune diseases or, on the contrary, strong suppression of the immune response, exposing the organism to contact with pathogens.
In order to prevent the latter, the body reacts non-specifically through the initiation of inflammation. It is possible with the participation of many compounds, but one of the most important are prostaglandins. Their production requires unsaturated omega-6 fatty acids (including linoleic acid) that are part of cell membranes. Using them, the immunocompetent cells "send a message" about the place where they start to be active, then fight the intruder.
In conclusion, Swanson EFAs Olive Oil is a product for anyone wanting to comprehensively support the health of the cardiovascular system, along with the immunological functions of the system. An appropriate dose of fatty acids will also ensure proper fluidity of cellular membranes, as well as protect them against the undesired effects of free radicals.
| per portion (1 softgel) | amount | %DV |
|---|---|---|
| Calories | 10 | * |
| Calories from fat | 10 | * |
| Total fat | 1 g | 2%* |
| Organic Extra Virgin Olive Oil (fruit) (cold-pressed) | 1 g | * |
| Fatty acid profile: | ||
| Palmitic Acid 9% | * | |
| Oleic Acid 66% | * | |
| Linoleic Acid 4.2% | * |
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Calories are the conventional name of the unit expressing the energy value of food, the demand and energy expenditure in human body, which in fact is 1 kilocalorie (1 kcal). 1 kilocalorie is the amount of thermal energy required to heat 1 g of water and 1 degree Celsius. The SI unit of thermal energy is 1 joule (1J), equal to approximately 4,185 kcal.
The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents. Most often Atwater equivalent is used: ratio for protein 4 kcal / g, for carbohydrates 4kcal / g, and for fat - 9kcal / g.
The energy value carried out with the so-called. "Caloric bomb" is equivalent to the physical energy, amounting to 4.1 kcal per 1 g carbohydrate to 5.65 kcal per 1 g protein, 9.45 kcal per 1 g of fat.
Nutritional value, determines the suitability of a food product for realizing life functions of human, the higher it is - the higher bioavailability and lower quantity for consumption for obtaining the effects.
Fat is an essential nutrient plant and animal organisms. Because of the nutritional value and composition of fats are divided into: saturated (mono-saturated and multi-saturated fatty acids) and unsaturated fatty acids (including essential fatty acids - EFA). The group of lipids include lipids (triacylglycerols, waxes), complex fats (glycolipids, phospholipids), sterols and isoprenoids. Saturated fatty acids is a group of fatty acids having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is bound by a single bond. May adversely affect the lipid profile, so they can be used in limited quantities. Fats are a concentrated source of energy, with different flavours, facilitating the consumption and swallowing of food. They have building functions (part of cell membranes and co-create the white matter of the brain). EFAs are precursors of tissue hormones and biologically active compounds. The unsaturated fatty acids include fatty acids from the group Omega-3, Omega-6 and Omega-9 (the last digit indicates, on which, counting of the end of the chain, there is a double bond in the appropriate carbon chain. The essential fatty acids include: acids, medium-Omega-3 [n-3 ] included in EFAs [essential fatty acids], and long chain (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) Omega-6 and Omega-9. the number indicates that the last double bond in the carbon chain is on the third from the end carbon atom. The acids from the omega 3 group are essential components of cell membranes, they are precursors of eicosanoids and biological activators. They must be combined with ingestion in suitable proportions of Omega-6 acids.
Dosage: Depending on demand and applied diet. It is generally accepted that fats should constitute 20-30% of the energy (calorie) of meals daily.
Palmitic acid is an unsaturated fatty acid having 16 carbon atoms. Naturally it is present in animal fats, in an amount of about half of the total fat content. It is also in processed vegetable products (e.g. palm oil, coconut butter, etc.). Overdose can cause adverse changes in the lipid profile, causing a high increase in cholesterol. In the sports supplementation it is rarely used as a component of dietary and nutritional supplements. Available at the www.muscle-zone.pl
Dosage: no consumption standards
Oleic acid - mono-saturated Omega 9 fatty acid, occurring in the natural products of plant origin (almonds, olive oil) and animal origin (hen egg yolk, fats derived from fish). As representative of the most common fatty acids present in the diet can be substituted for some of the saturated fatty acids and consequently have a positive effect on the blood lipid profile. In the diet supplementation it is a complementation unsaturated fatty acids.
Linoleic acid, the unsaturated Omega 6 fatty acid, is not intracorporeal synthesized, it is supplied in foods of plant origin (including sunflower seeds, sesame seeds, soybeans, hazelnuts, the seeds of grapes, etc.) and in foods of animal origin. It is involved in the biosynthesis of arachidonic acid needed for the production of prostaglandins. In a normal diet using the above food component it is sufficient and does not require support supplementation. Rarely used in dietary supplements, usually combined with EPA, DHA and ALA; It is a component of supplements containing essential fatty acids (EFAs), often in combination with vitamin E, which is protecting the fatty acids from oxidation. It is recommended to to take linoleic acid in proportion to the Omega 3 acids (in the range between of 1: 1 to 1: 5). As a component of cell membranes is responsible for the condition of the skin, hair loss, healing of cuts and small wounds. Studies confirm its effect on reducing the risk of heart disease. Preparations available at www.muscle-zone.pl
Dosage: the most important is to keep the balance between Omega 3 and Omega 6 acids. When proportions are kept, the quantity is not significant.
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