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Now Foods Flax Oil is a dietary supplement with cold-pressed, unrefined flaxseed oil, sealed in airtight capsules. The unique manufacturing technology protects oil from oxidation, guarantee its freshness and full stability. As a result, relative proportions of unsaturated fatty acids have been preserved which naturally occurs in flaxseed oil.
Bioactive substances found in flaxseed oil minimise the risk of many diseases of affluence and are of fundamental importance for the proper functioning of the body. Flaxseed oil supports the function of the circulatory system, regulates the lipid profile and prevents the development of atherosclerosis. In addition, it calms the nervous system, relieves chronic inflammations and positively affects the endocrine system. It improves the condition of the hair, skin and nails. It is suitable even for persons on a slimming diet – not only does it not cause weight gain, but it can also contribute to its reduction.
Flaxseed oil is obtained from the seeds of the flax plant (Linum usitatissimum). Its therapeutic and medicinal properties come from bioactive compounds, mostly essential fatty acids (EFAS) omega-3 (alpha-linolenic acid, or ALA), omega-6 (linoleic acid, abbreviated as LA) and omega-9 (oleic acid). They are indispensable for the proper functioning of the body, and occur in flaxseed oil in almost perfect ratios.
Fatty acids, especially the omega-3 fats, are very fragile. They oxidise rapidly and lose their properties under the influence of air, light and heat . In order to exploit the potential of flaxseed oil, attention should be given to the manufacturing technology and storage. The safest form seems to be airtight capsules that provide the stability of the oil.
Prevention of cardiovascular diseases
Flaxseed oil supports the function of the cardiovascular system in several different ways. Unsaturated fatty acids (alpha-linolenic and oleic acid) help to lower blood cholesterol levels, particularly the concentration of low density lipoprotein (LDL), responsible for the formation of deposits in the arteries. Some studies show that they raise also levels of the beneficial HDL. By inhibiting the resynthesis of triglycerides in the wall of the intestine and the liver, fatty acids reduce their concentration in the blood plasma, which prevents the development of atherosclerosis.
Unsaturated fatty acids in flaxseed oil are precursors to prostaglandins — substances necessary for the correct transport of lipids. They aid in the optimization of the plasma lipid indices, inhibit platelet aggregation and adhesion in the blood and prevent the formation of blood clots. An important group of prostaglandins are prostacyclins which affect coronary vasodilation and increase the strength of cardiac muscle contraction.
Reduction of inflammatory markers
Chronic inflammation is responsible for the development of many diseases of affluence so it is often referred to as a "silent killer". Unsaturated fatty acids from omega-3 and omega-6 group enable the production of anti-inflammatory substances in the body called series 1 and 3 prostaglandins. Their low levels are one of the main causes of a variety of chronic inflammations, including colitis and arthritis.
Studies have shown that people who regularly consume flaxseed oil have lower levels of C-reactive protein — a compound that appears in the blood as a consequence of inflammation.
Support for the nervous system
EFAs found in flaxseed oil are essential building blocks for the nervous tissue. They determine the efficiency of neurotransmission. Flaxseed oil is therefore an extremely effective agent eliminating numbness and tingling of the limbs. In addition, it has an impact on the normal development of neurons, is helpful in the fight against Alzheimer's disease, multiple sclerosis or nerve damage in diabetics.
Flaxseed oil can help to improve your mood — the omega-3 fatty acids are necessary for the synthesis of "hormones of happiness", that is, serotonin and dopamine. Studies have shown that a low mood, memory problems and neurological disorders are often associated with low DHA levels. Although the flaxseed oil does not contain this substance, ALA found in its composition is the basis for the synthesis of DHA.
Flax Oil is a supplement which brings many benefits for health and well-being. It contains high-quality flaxseed oil, which allows you to supplement your diet with all essential fatty acids. It is recommended especially to those predisposed to cardiovascular diseases. When used as a preventive measure, it strengthens the body and improves its functioning on many levels.
The safest way is to take flax oil gradually, starting from one capsule and then increase it every week, especially when deficiencies of omega-3 fatty acids occurred in the past. As a result, the body can adapt to a new ratio of omega-3 to omega-6 which consequently reduces the risk of side effects.
It is usually recommended to take flax oil with meals in divided doses, e.g. one capsule in the morning and evening. The dose can be increased with time, i.e. 4 capsules a day in the next week (2 capsules with breakfast or dinner, 2 capsules with supper) and then 8 capsules a day in the third one (4 in the morning and evening). It is suggested that 8-10 g a day is a safe dose which is well tolerated by the body. If any side effects occur during supplementation, we can discontinue it and start again with the initial dose – 1 gram a day.
Now Foods is a company with years of experience in the industry that offers a wide range of nutrients and dietary supplements. Brand is known for its high-quality products designed for hair and nails and supplements supporting the immune system. The offer includes the antioxidant supplements, antibacterial supplements, reducing appetite supplements, products supporting the reduction of body fat and improving digestion. All products are made from natural ingredients.
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Softgel Capsule (bovine gelatin, glycerin, water, organic caremel color).
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.
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