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Odżywki i suplementy
Since 2005
Omega-3 (Odor Controlled) 90 softgelsNow Foods |
10.89 $
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1-2 | |
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Fish Oil 1000mg 120 softgels Apollo's Hegemony |
12.57 $ |
From 3 units only 10.67 $ /Units. -2%
Now Foods Omega-3 in the form of soft gastrointestinal capsules, free from the unpleasant smell of fish oil, is a concentrated source of Omega-3 fatty acids, especially the long-chain polyunsaturated fatty acids EPA and DHA, which perform a number of important functions in the human body.
Omega-3 fatty acids belong to polyunsaturated fatty acids, which are characterized by more than one double chemical bond between individual carbon atoms in the carbon chain. Omega-3 fatty acids include alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are essential nutrients and must be provided with a regular diet. Omega-3 fatty acids have been shown to reduce inflammation and the risk of chronic diseases, including cardiovascular diseases, neurodegenerative diseases, cancer and arthritis. They also regulate blood pressure, blood clotting, glucose tolerance and are responsible for the development of the nervous system and its functions.
Omega-3 and the cardiovascular system
Numerous scientific studies have shown that EPA and DHA fatty acids contribute to a decrease in plasma triglyceride levels as a result of reduced VLDL production and lead to an increase in HDL lipoprotein (good cholesterol) levels in blood. It has also been observed that eicosapentaenoic acid (EPA) not only improves blood lipid profile, but also helps to reduce the level of inflammatory markers in vessels, which undoubtedly helps to reduce cardiovascular risk. Moreover, it has been proven that EPA and DHA acids reduce oxidative stress, inhibit platelet aggregation, reduce blood pressure and heart rate, and improve the function of blood vessels. Appropriate consumption of long-chain polyunsaturated omega-3 fatty acids, especially EPA and DHA, has a positive influence on the modification of blood lipidogram, which may have a significant impact on the reduction of cardiovascular events.
Omega-3 and the nervous system
A growing body of scientific evidence indicates that DHA can play an important therapeutic role in mild traumatic brain damage, accounting for as much as 97% of all omega-3 fatty acids found in the central nervous system. Research has shown that DHA is essential for brain development and cognitive function throughout life. On top of this, there is evidence that the amount of DHA in brain tissue decreases after a previous concussion, indicating an increased need for this component during the recovery period.
Significance of omega-3 in sports
Appropriate supply of EPA and DHA acids in athletes' diets contributes to the reduction of fatigue, post-workout muscle soreness and oxidative stress, as well as to the improvement of mood and cognitive functions. In addition, omega-3 fatty acids support the process of neuromuscular adaptation, improve the efficiency of muscles and maintain their explosive power, and protect against mild traumatic brain damage resulting from frequent head injuries in contact sports. Some scientific reports also suggest that EPA and DHA long-chain polyunsaturated fatty acids play an important role in the regulation of skeletal muscle protein synthesis, and thus may be important for figure shaping and muscle mass development.
Insufficient omega-3 supply in general population and athletes
Although a number of beneficial properties have been documented in numerous scientific publications, in particular the long-chain polyunsaturated Omega-3 fatty acids (EPA and DHA), it still appears that the overwhelming majority of the population does not provide sufficient quantities of these compounds in their daily diet. The situation is similar in people who systematically undertake physical exercise, because still a large group of athletes is characterized by insufficient intake, as evidenced by the results of experiments conducted in recent years with the participation of high-class athletes practising winter endurance sports and American football. As it turned out, the value of the omega-3 index used to evaluate the state of the body's supply of fatty acids EPA and DHA and to assess the risk of cardiovascular diseases, showed that the supply of these long-chain polyunsaturated fatty acids was far too low, which was not associated with the prevention of cardiovascular diseases in both studied groups of athletes.
To sum up, Now Foods Omega-3 is an excellent dietary supplement for all people whose diet does not contain oily marine fish, naturally abundant in fatty acids and minerals.
To sum up, Now Foods Omega-3 is an excellent dietary supplement for all people whose diet does not contain oily marine fish species, naturally rich in EPA and DHA long-chain polyunsaturated fatty acids. What is more, additional supplementation with the preparation in order to provide a high dose of EPA and DHA acids should be considered by people taking part in everyday contact sports (for example, football, martial arts, rugby, handball, ice hockey) and people with a high risk of developing neurodegenerative, cardiovascular and autoimmune diseases. It is also worth noting that it is regularly tested as free from potentially harmful levels of contaminants such as PCBs, dioxins, mercury and other heavy metals.
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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.
Fish oil is a source of long chain saturated fatty acids of the Omega-3 (EPA - eicosapentaenoic acid; DHA - docosahexaenoic acid), which are part of cell membranes and the precursor of eicosanoids, and an activator. When consuming acids Omega 3, it must be balanced with the Omega 6 (using in the range of from 1: 6 to 1: 1). Fats contained in fish oil help to reduce body fat, affect the oxygenation of the body, and the operation of systems: circulatory, respiratory, nervous system and the musculoskeletal system. Available in the form of mono-preparation supplement or as an ingredient of supplements in the category of "health and beauty".
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