Omega 3-fatty acids

Omega-3 fatty acids are a group of polyunsaturated fatty acids (PUFAs). ALA (Alpha Linolenic Acid) is an omega-3 fatty acid structure. The body cannot make ALA itself, which makes ALA an essential fatty acid. It must be taken from food. The body uses ALA to form DHA and EPA, but this conversion is limited, meaning DHA and EPA can also be considered essential fatty acids.

Estimates of the percentage of ALA that can be converted into DHA and EPA range from 0.3% to 10% for EPA. The conversion into DHA is much lower; likely around 0.01% of the consumed ALA.

ALA is a plant-based omega-3 structure. DHA and EPA are mainly found in algae, and due to the algae consumed by fish, they’re also present in fish.

Sadly, excessive fish are being caught and processed into omega-3 fish oil and fish meal. At Testa Omega-3, we find this to be unnecessary because we can obtain the omega-3s directly from algae.

DHA

Docosahexaenoic acid (DHA) is an omega-3 fatty acid that is a primary structural component of the human brain, cerebral cortex, skin, and retina.

DHA’s omega-3 fatty acid structure is a carboxylic acid (-oic acid) with a 22-carbon chain (docosa- is Greek for 22) and six (hexa-) cis double bonds (-en-);[2] with the first double bond located at the third carbon from the Omega end.

EPA

Eicosapentaenoic acid (EPA; also icosapentaenoic acid) is another omega-3 fatty acid. In physiological literature, it is given the name 20:5(n-3). 

EPA’s omega-3 fatty acid structure structure is a carboxylic acid with a 20-carbon chain and five cis double bonds; the first double bond is located at the third carbon from the Omega end. Eicosapentaenoic acid can also be formed from alpha-linolenic acid, but this conversion is not optimal. It is the precursor of important physiological substances in the body, the series 3 eicosanoids: prostaglandins, leukotrienes, and thromboxanes.

The European and American Food Safety Authorities have approved health claims for DHA with EPA for Heart Health and DHA for Brain and Eye Health. (View Testa’s health claims here.)

The Ideal Omega 3:6 Ratio

Our nutrition contains too much omega-6, which is omega-3’s counterpart. The omega-3:6 fatty acid ratio in our current diets is close to 1:20. 

The main cause is our use of soy, sunflower, and corn products in livestock feed, which ends up in our milk and meat. Many vegetarian products also contain these omega-6 sources. An ideal ratio is closer to 1:3 or 1:4.

Many experts consider this ratio to be crucial in determining health markers. Ideal eye, brain, and heart functions require a healthy ratio. Issues occur when this ratio of omega-3:6 is imbalanced because this produces far more omega-6 hormones in the body than omega-3 hormones. While omega-6-produced hormones promote inflammation, omega-3 hormones inhibit inflammation.

Molecular Structure of Fatty Acids

Ethyl ester fats are derived from concentrated fish oils, making it possible to achieve higher concentrations of DHA / EPA. However, algae oil is a natural product, so its omega-3 fatty acids structure is found in triglyceride form.

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