When we see ‘Omega-3’ splashed across product labelling we immediately feel good, and rightly so. Omega-3s are known as essential fatty acids for a reason! However, there is a world of difference between Omega-3s and it does lead to individuals believing they are getting benefits when they may not be.
What are the key Omega-3s and what are the differences?
Alpha-Linolenic Acid (ALA) is a short chain Omega-3 fatty acid. It is found in a variety of plants and seed oils. The human body cannot make ALA, it is obtained through our diet.
Eicosapentaeonic Acid (EPA) is a long chain Omega-3 fatty acid. The most common source of EPA is oily fish. Our body can produce EPA out of ALA, but the conversion rate is very low.
Docosahexaenoic Acid (DHA) is a long chain Omega-3 fatty acid. It is also mostly found in oily fish. Our body can convert EPA to DHA to a limited extent.
Flax, Chia, Blackcurrant seeds etc. as sources of Omega‑3
Seed oils such as Flaxseed, Chia, Blackcurrant all contain Omega-3 in the form of Alpha-Linolenic Acid (ALA). ALA needs to be converted by the body into Eicosapentaenoic Acid.
However, the conversion rate is low and inconsistent. In fact while most research suggests a conversion rate of ALA to EPA of 5%, some research has suggested the conversion rate can be lower and even zero. The key point is that individuals consuming Flax and other seed oils with the intention of obtaining meaningful levels of Omega-3 will not be fulfilling their aims through such products.
In short, consuming even large quantities of Flaxseed, Chia, Blackcurrant and other seed oils may well be good for you generally, but as sources of bioavailable Omega-3s, probably not so useful.
Algal Omega‑3: the solution to bioavailable Omega-3s
The key Omega-3s we require are Docosahexaenoic Acid (DHA) and Eicosapentaeonic Acid (EPA). This is because these Omega-3s are in bioavailable forms meaning the body can absorb and utilise them directly without any conversion or modification required.
In the past the only dietary source of meaningful levels of DHA and EPA was oily fish. In recent years DHA was successfully obtained from Algae, which opened up new opportunities for Vegan and Vegetarian Omega-3 supplements. More recently we have managed to create an Algal Omega-3 formula not only rich in DHA but also EPA. This is what makes our Omega-3 so special.
Algal Omega‑3: cutting out the middle man (fish)
Here's something worth knowing: fish don't actually make Omega-3 themselves. They get it from eating algae, lots of it. Algae are the original source of EPA and DHA, sitting right at the bottom of the marine food chain. Fish are just the middle step.
So we cut out the middle step.
Years of research and development later, we've got a high-strength Omega-3 that delivers both EPA and DHA straight from the source, in the form your body can put to work immediately, no conversion required.
The bottom line
Not every "Omega-3" on a label is doing the same job. ALA from flax, chia and blackcurrant has its place, but as a source of bioavailable Omega-3, your body's conversion rate is patchy at best and sometimes close to zero. If you want what Omega-3 is famous for, it supports your heart, your brain, your eyes, your everything, it's EPA and DHA you're looking for. And now there's a plant-based way to get them, straight from where they came from in the first place.
