|MFG # 138|
UPC # 719985138348
Official Website: http://www.anaboliclabs.com
Combination omega 3, omega 6 and omega 9 essential fatty acids from borage, fish and flax seed oils in a soft gelatin capsule. Contains concentrated EPA/DHA fish oil from cold water Norwegian fish and cooler climate Canadian borage and flax oils.
Essential fatty acids (EFA) are required on a daily basis for maintaining optimal health. All edible
fatty acids (FA) differ significantly from petroleum oils (such as Vaseline®) by beginning from a
carboxyl – acid – group. This acid group is easily attached, via enzyme catalyzed reactions in the mitochondria and adipose tissues, to coenzymes such as coenzyme A. (Coenzyme A is a rather complicated, water soluble necessity, being derived from the vitamin pantothenic acid, adenosine and phosphate.) Once attached to coenzyme A many FA, such as saturated fats, are used for energy. Common, saturated FA are quickly oxidized to water and carbon dioxide via reactions of incredible efficiency - about 70-90% of the energy is turned into ATP and GTP. (The turbines on the Queen Elizabeth cruise at most 40% efficiency.)
Commonly called omega-3, -6, -9 fatty acids (ω-fatty acids); an EFA contains cis-type double bonds numbered from the inactive end, the ω-end of the fatty acid, not the acid end. The FA with trans-type double bonds are found mainly in the common seed oils, breads, cookies, pretzels, etc. and are definitely not considered EFA. While most any mammalian cell can burn FA including EFA, releasing H2O and CO2, human cells would much rather store EFA in cell membranes where they form an integral portion of the living cell walls.
The EFA in membranes are used as molecular signaling agents by cells to indicate trauma and even minor cell injuries to surrounding cells and the circulatory system. When cells are injured EFA are released into both the intracellular matrix and into surrounding circulation. Here EFA are selected by enzymes, such as the currently notorious COX-1 and COX-2 enzymes, as starting materials for synthesizing prostaglandins, such as PGE2 and PGE3. Prostaglandins, and the related thromboxanes, are molecular signals which tell other cells to inflame (PGE2) or relax (PGE3). PGE2 signals for immune cell invasion of the affected tissue, blood pressure increase and platelet aggregation while PGE3 signals for increased blood flow, discourages platelet aggregation and encourages tissue repair.
Investigational science has shown that it is the ratio of omega-6 to omega-3 fatty acids in our diets and hence our membranes that affects human health. This ratio determines the ratio of inflaming PGE2 to the relaxing PGE3 which will be quickly formed during injury. While PGE2 is necessary to “seal off” the site of injury, for instance during bacterial invasion or invasive and blunt traumas, the high ratio of PGE2 to PGE3 formed in the tissues of folks eating the American, fast-food diet greatly favors a recurrent rapid inflammatory response and constantly shuts down re-establishing circulation to sites of minor injury. Diets higher in ω-3 EFA create more PGE3 at injury sites, hence protecting us from constant inflammation, lowering blood pressure and discouraging clot formation after minor injuries.
It has also been known for decades that diets rich in the ω-9 fatty acid oleic acid (from olive oil, the Mediterranean diet – up to 40% fat!) tend toward low circulating LDL and triglycerides. One cause for this effect has been discovered by people investigating the protection afforded circulating HDL and LDL by oleic acid. HDL is a sub-microscopic particle with a special enzyme on the surface; called paraoxonase (POX), it is responsible for detoxifying peroxides bound to LDL (oxidized LDL). POX itself is protected and re-activated by oleic acid and healthy POX keeps oxidized LDL from binding to arterial walls and degenerating into plaque. So a serious diet consists of both ω-6 and ω-3 EFA, in that 1:1 ratio, with significant amounts of ω-9 EFA. Such a diet is considered anti-inflammatory, eminently practical and has been shown to even reduce discogenic pain2. This 1:1 ratio has also been labeled the preferred combination of EFA by people studying human behavior, genetics and diet3 and is proposed to build strong bones in youth that resist osteoporosis4 and even rheumatoid arthritis5.
Nature does not allow humans to biosynthesize many of the ω-3, -6 and -9 fatty acids we need for survival. While the typical western diet provides plenty of fats, EFA must generally come from nutrients grown in water, such as fish. One source rich in EPA and DHA, is the tasty, fatty fishes such as salmon, Artic char and trout. An excellent source of α-linolenic acid is flaxseed oil and a good source of γ-linolenic acid is borage oil. All of these are also rich in the protective, ω-9 FA oleic acid and are provided in convenient combination here.
These statements have not been evaluated by the Food and Drug Administration (FDA). These products are not meant to diagnose, treat or cure any disease or medical condition. Please consult your doctor before starting any exercise or nutritional supplement program or before using these or any product during pregnancy or if you have a serious medical condition.