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Omega-3 Omega-3

The Natural Fish Oil Concentrate used in this softgel is manufactured under strict quality control standards. It is tested to be free of potentially harmful levels of contaminants (i.e. mercury, heavy metals, PCB's, dioxins, and other contaminants).  

Supportive but not conclusive research shows that consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease.

UK Stock
Since 2005
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Omega-3 Omega-3 100 softgels
Now Foods
£ 5.39

Omega-3

EU Stock

All variants

100 softgels
£ 5.39
200 softgels
£ 9.75
500 softgels
£ 22.61

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£ 5.39
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Description
  • Molecularly Distilled
  • 180 EPA / 120 DHA
  • Cholesterol-Free
  • Supports Heart Health
  • A Dietary Supplement

The Natural Fish Oil Concentrate used in this softgel is manufactured under strict quality control standards. It is tested to be free of potentially harmful levels of contaminants (i.e. mercury, heavy metals, PCB's, dioxins, and other contaminants).  

Supportive but not conclusive research shows that consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease.

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Composition

Composition

Container size: 100 softgelsServing size: 2 softgelsServings per container: 50
per portion (2 softgels)amount%DV
Calories20
Total Fat2 g3%
Saturated Fat0.5 g3%
Polyunsaturated Fat1 g
Monounsaturated Fat0.5 g
Natural Fish Oil Concentrate2 g
of which Omega-3 Fatty Acids
Eicosapentaenoic Acid (EPA)360 mg
Docosahexaenoic Acid (DHA)240 mg

Other ingrednients

Softgel Capsule (bovine gelatin, glycerin, water) and Natural d-alpha Tocopherol. Contains fish (anchovies). Natural d-alpha Tocopherol from soy.

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Calories

Information

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

Information

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.


 

Fish Oil

Information

Fish oil is a source of long chain saturated fatty acids of the Omega-3 (EPA - eicosapentaenoic acid; DHA - docosahexaenoic acid), which are part of cell membranes and the precursor of eicosanoids, and an activator. When consuming acids Omega 3, it must be balanced with the Omega 6 (using in the range of from 1: 6 to 1: 1). Fats contained in fish oil help to reduce body fat, affect the oxygenation of the body, and the operation of systems: circulatory, respiratory, nervous system and the musculoskeletal system. Available in the form of mono-preparation supplement or as an ingredient of supplements in the category of "health and beauty".

 


 

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