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Green Pasture Blue Ice Fermented Cod Liver Oil is a rich source of omega-3 fatty acids obtained from cod liver oil: docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The product also contains naturally occurring vitamins A and D, the content of which may vary.
EPA and DHA fatty acids are involved in the regulation of many important physiological processes. They can be synthesized in a small amount in the human body from alpha-linolenic acid or supplied with a diet.
The nervous system
Supplementation with acids from the omega-3 group supports the nervous system, including thinking processes. Omega-3 acids are needed for normal brain development in children and adolescents.
Cardiovascular system
Omega-3 acids have a lowering effect on blood triglycerides after a few weeks of supplementation. Besides, they increase the synthesis of nitric oxide, which dilates blood vessels, facilitating blood flow and lowering the blood pressure.
Eyesight health
Omega-3 fatty acids exert a significant influence on the condition of the retinal capillaries, protecting the organ of sight and constituting an element of prevention against retinal pathologies.
Vitamin A takes part in the process of seeing. It exhibits a regulatory effect on the growth of tissues and cells in the human body. It maintains the proper condition of hair, skin, and nails.
Vitamin D shows a multidirectional, positive effect on almost all cells and tissues in the human body. Apart from regulating the calcium-phosphate balance of the body, it strengthens the immune system, improves the response of tissues to insulin and may have a positive effect on the mood.
In conclusion, Green Pasture Blue Ice Fermented Cod Liver Oil is a dietary supplement that is intended as an element of pro-health prophylaxis, especially for people who want to support the proper functioning of the nervous system, strengthen the eyesight and support cardiovascular health.
| per portion (2 capsules) | amount | %DV |
|---|---|---|
| Calories | 10 kcal | * |
| Calories From Fat | 10 kcal | * |
| Total Fat | 1 g | 2% |
| Saturated fat | 0,5 g | 3% |
| Cholesterol | 5 mg | 2% |
Raw Fermented Cod Liver Oil, unbleached beeswax (as a thickener), plant cellulose (capsules).
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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.
Saturated fatty acids are a group of fatty acid having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is linked by a single bond. Saturated fatty acids are commonly known as bad fat, which might adversely affect the cholesterol level, in particular by the action of acids: lauric, myristic, palmitic, and therefore their consumption should be reduced. Research carried out in this matter do not confirm entirely the prevailing beliefs.
Cholesterol is a derivative cyclopentaperhydrophenanthrene, produced inside the body or obtained from food of animal origin (such as meat, seafood, meat offal, fats, meats and egg yolk). Individual fractions of cholesterol have different effects on the human body. It is used for the production of compounds of high biological activity (bile acids, steroid hormones, vitamin D3), it is a building substance of cell membranes. The concepts of "bad cholesterol" (LDL - containing lipoproteins low value) and "good cholesterol" (HDL - high-density lipoproteins) are the conventional terms. There is only one cholesterol. Fractions are transported by proteins, that carry them into the blood vessel walls (LDL) or the liver (HDL). The specific levels of cholesterol fraction defines the so-called. lipid profile, which, properly regulated by the food, should not cause a disturbance in the LDL - HDL relation.
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