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Since 2005
Omega 3-6-9 Omega 3-6-9 100 softgels
Now Foods
11.84 $

Omega 3-6-9

Servings: 100 softgels

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For free shipping is missing: 85.00 $
11.84 $With VAT
0.24 $ / serving

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  • Improves skin parameters
  • Reduces depression symptoms
  • Facilitates cognitive abilities
  • Regulates nervous system activity
  • Has antiatherosclerotic effect
  • Stabilizes blood pressure
  • Has anticancerogenic effect
  • Strengthens immune system

Nawo Foods Omega 3-6-9 is a dietary supplement containing a set of unsaturated fatty acids omega 3-6-9 in precisely selected doses, providing the best benefits for your organism. The preparation positively influences the whole organism and demonstrates multi-level effect – it helps to maintain homeostasis, protects from brain-vessel disorders, lowers the risk of cancer development and also takes care of maintaining proper skin functions.

The supplement ensures optimal concentration of fatty acids in the organism, contains valuable, natural seed oils: flax, oenothera, linseed, black currant and pumpkin seed oil. All the oils used in the preparation underwent the process of cold pressing, thanks to which they preserved their quality, nutritious value and constitute a perfect source of omega-3, omega-6 and omega-9 fatty acids.

Omega 3 and 6 belong to unsaturated essential fatty acids (EFAs). They are polyunsaturated acids. Unfortunately, these substances are not synthesized by the human organism, therefore, in order to maintain proper processes of many key transformations in the organism, we need to take care of providing them from outside.

Omega-9 is a monounsaturated fatty acid, which is also classified to EFAs, but constitutes an exception – there is a possibility of synthesizing it in the organism, but with age or as a result of liver disorders this possibility is reduced and therefore it is also important to remember about its proper supply.

Omega-3 fatty acids include α-linoleic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), while omega-6 fatty acids are linoleic acid (LA) and arachidonic acid (AA). The representative of omega-9 fatty acids is oleic acid.

Consequences of EFAs deficits
Numerous research proved that insufficient amount of EFAs in the organism is related to the risk of the occurrence of many physiological dysfunctions. The deficit of unsaturated fatty acids may be the cause of, i.a. increased susceptibility to infections, arterial hypertension, deterioration of the efficiency of the circulatory system, skin changes and also the decrease of mental functions and neurodegenerative disorders.

For EFAs deficits mostly responsible are inappropriate eating habits (low intake of oily sea fish and vegetable oils) and also disorders on the enzymatic level, which may be caused by such factors as: age, alcohol, nicotine, stress, vitamin and mineral ingredients deficits, excessive exposition to UV radiation and frequent infections.

Positive influence on skin
Essential unsaturated fatty acids play an important role in maintaining proper skin condition and support its regeneration. They are responsible for, among others, lipid balance of epidermis, sebum secretion and intercellular cement structure. These substances strengthen defense barrier of skin and counteract excessive water loss.

Their deficit leads to disorders of epidermis keratinization, which manifest themselves in dry skin and excessive exfoliation of epidermis. Moreover, it negatively affects the state of hair and skin – increases their brittleness. Currently, EFAs deficit is considered to be one of the main causes of psoriasis and also it may appear in the process of other dermatoses (e.g. atopic dermatitis, acne).

Improvement of cognitive functions
Unsaturated fatty acids play an incredibly important function in counteracting the ailments of the nervous system, among others because of the fact that they are the components of mucous membranes and improve brain blood supply. It has been observed that these substances positively influence the functioning of the central nervous system, decrease depression symptoms, increase well-being and cognitive efficiency. Scientific research confirmed that fatty acids and especially omega-3 fatty acids may slow down the intensity of symptoms of Alzheimer’s disease and dementia.

Cardiovascular system protection
Unsaturated fatty acids are incredibly vital in cardiovascular system diseases prophylaxis. These substances have the ability to decrease blood pressure among people with hypertension, stabilize cholesterol level, decrease the level of triglycerides, improve heart work and also have antithrombotic effect. Research showed that these substances lower the risk of arrhythmia and strokes in the brain, reduce the risk of developing ischemic heart disease and contribute to reducing mortality due to heart attacks.

Anticancer properties
EFAs from the omega-3 raw inhibit the proliferation of cancer cells and demonstrate protective effect among others in breast cancer or colon cancer. These substances inhibit the process of carcinogenesis and lead to apoptosis of cancer cells. Moreover, it has been observed that they may counteract developing metastases and also reduce the number of after-surgery infectious complications.  

Summing up, Now Foods Omega 3-6-9 is a dietary supplement essential not only to maintaining physical efficiency, but also mental abilities. Multidirectional activity of the preparation makes it effective both to prevent civilization diseases as well to support their treatment.

The supplement is recommended especially to elderly people, among whom fatty acid metabolism disorders have occurred and also to those, whose diet is characterized with low supply of sea fish and vegetable oils. Moreover the preparation is recommended to people who wish to improve the state of skin and who deal with excessive skin dryness, atopic dermatitis and acne. 

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Container size: 100 softgelsServing size: 2 softfelsServings per container: 50
per portion (2 softgels)amount%DV
Total Fat2.5 g3%*
Saturated Fat< 0.5 g2%*
Polyunsaturated Fat1.5 g
Monounsaturated Fat0.5 g
Protein< 1 g1%*
Borage Oil (Seed)800 mg
Natural Fish Oil Concentrate800 mg
Organic Flax Seed Oil800 mg
Omega-3 oils900 mg
Alpha Linolenic Acid (ALA)
Omega-6 oils530 mg
Linoleic Acid and Gamma Linolenic Acid (GLA)
Omega-9 oils350 mg
Oleic Acid
Other oils220 mg
Short chain fatty acids
saturated fats

Other ingrednients

Softgel Capsule (bovine gelatin, water, glycerin, caramel powder, carob powder).

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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.




Proteins (proteins, polypeptides) is a polymer, of which the basic units (monomers) are amino acids. Protein is composed of carbon, oxygen, nitrogen, hydrogen and sulfur, and is an elementary nutrient necessary for the proper functioning of the body, an ingredient and a component of tissues, part of the hormones and enzymes and other bioactive substances. Protein determines the proper metabolism and energy processes, as well as all other life processes. The sources of natural proteins are foods of animal origin (including meat, fish, eggs, dairy products) and plant origin (legumes, soy). Deficiency of protein leads to protein malnutrition and a significant weakening of the body. It can lead to anaemia, reduced immunity, muscle relaxation, disorders of the digestive system. Also, overdose protein is undesirable because it can lead to acidification of the body, and interfere with the digestive system and an increase in the concentration of homocysteine ​​in the blood. It is a component of many supplements and nutrients necessary for the proper functioning of the body, both showing a low physical activity, or training the strength and endurance competitions.
Dosage: strength athletes: approx. 1.7 - 2.5 g / 1 kg of body weight; endurance athletes and strength -endurance athletes approx. 1.3 - 2 g / 1 kg of body weight, people with low activity approx. 0.8 - 1.1 g / 1 kg of body weight / 24h. In estimating the amount of protein, you should take into account the intake of other nutrients (carbohydrates and fats)


Borage oil


Borage oil extracted from the seeds Boraginis Oleum, it is a source of fatty acid GLA (gamma-linolenic), and fatty acids from the Omega 6 (e.g.. Erucic, linoleic, stearic), anti-inflammatory properties. Positive effect on the circulatory system. It stabilizes blood cholesterol levels. Due to the improving condition of skin, hair and nails used in the cosmetic industry. Part of the preparations used in hyperlipidemia and nutrient concentrates available at

Fish Oil


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".



Linoleic acid


Linoleic acid, the unsaturated Omega 6 fatty acid, is not intracorporeal synthesized, it is supplied in foods of plant origin (including sunflower seeds, sesame seeds, soybeans, hazelnuts, the seeds of grapes, etc.) and in foods of animal origin. It is involved in the biosynthesis of arachidonic acid needed for the production of prostaglandins. In a normal diet using the above food component it is sufficient and does not require support supplementation. Rarely used in dietary supplements, usually combined with EPA, DHA and ALA; It is a component of supplements containing essential fatty acids (EFAs), often in combination with vitamin E, which is protecting the fatty acids from oxidation. It is recommended to to take linoleic acid in proportion to the Omega 3 acids (in the range between of 1: 1 to 1: 5). As a component of cell membranes is responsible for the condition of the skin, hair loss, healing of cuts and small wounds. Studies confirm its effect on reducing the risk of heart disease. Preparations available at
Dosage: the most important is to
keep the balance between Omega 3 and Omega 6 acids. When proportions are kept, the quantity is not significant.

Oleic acid


Oleic acid - mono-saturated Omega 9 fatty acid, occurring in the natural products of plant origin (almonds, olive oil) and animal origin (hen egg yolk, fats derived from fish). As representative of the most common fatty acids present in the diet can be substituted for some of the saturated fatty acids and consequently have a positive effect on the blood lipid profile. In the diet supplementation it is a complementation unsaturated fatty acids.

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