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Life Extension Vegetarian Sourced DHA is a supplement enriching a diet with docosahexaenoic acid (DHA). Each capsule contains as much as 200 mg of DHA obtained from microalgae Schizochytrium. The product does not contain any elements of animal-origin, therefore it may be used also by vegetarians and vegans.
The preparation demonstrates a wide spectrum of pro-health properties and is recommended to people at all age categories. It improves the functioning of the brain, positively influences vision, decreases inflammations and has cardioprotective effect. It ensures optimal cognitive and neurological health.
DHA (docosahexaenoic acid) is an organic compound classified to exogenous fatty acids (EFA). Its chemical structure (22 carbons and 6 double bonds) qualifies it to the group of polyunsaturated fatty acids of omega-3 type. Scarce amounts of DHA are synthesized in the organism from eicosapentaenoic acid (EPA), however, it is assumed that EFAs need to be provided to the organism from outside. The best source of DHA are oily fish (salmon, tuna, mackerel and sardines). A perfect alternative for them are marine algae.
The structure of DHA makes it quickly included to phospholipids of cell membranes after getting into the organism, where it influences metabolic processes taking place inside cells. Mechanism of DHA operation influences the change of liquidity of cell membranes, modulation of cell signalization, regulation of eicosanoid synthesis and regulation of gene expression.
Scientists proved that there is a relationship between DHA intake and mortality due to cardiovascular diseases. Controlled studies on supplements rich in DHA demonstrated the potential to reduce mortality in patients with heart attack or after a stroke and to reduce the risk of sudden cardiac death.
DHA influences the decrease of the level of triglycerides and low density lipoproteins (LDL) with the simultaneous promotion of the increase of the beneficial HDL cholesterol fraction. In such a way, it contributes to regulating lipid profile and minimizing the risk of atherosclerosis.
DHA has anticoagulant properties. It prevents inappropriate aggregation of platelets, lowers fibrinogen concentration, thanks to which it counteracts the creation of blockages and clots.
DHA stops arrhythmia. By influencing sub-entities building ion channels (sodic and calcareous), it reduces the activity of cardiomyocytes, by which it limits excessive and irregular heart contractions.
DHA has hypotensive properties. It contributes to regulating both systolic and diastolic blood pressure in people suffering from hypertension.
Optimal functioning of the brain
DHA is crucial for the structure and function of the brain. It is an important component of cell membranes, responsible for the increase of their liquidity. The changes in liquidity of cell membranes influence their physical properties, such as permeability and activity. It also conditions proper cell signalization. All of this is reflected in mental ability.
DHA stimulates nerve cell growth, makes them more bifurcated and elastic. The more efficiently working neurons in the brain, the more effective its work. Therefore, a diet poor in DHA negatively influences memory and intellectual abilities. Interestingly – increasing DHA level reverses these disorders: improves short-term memory and facilitates knowledge acquisition.
High intake of DHA lowers the risk of developing Alzheimer’s diseases and may inhibit the decrease of cognitive functions in already sick people. Docosahexaenoic acid prevents storing beta-amyloid protein plaques, which largely influences the development of Alzheimer’s disease. In numerous clinical trials it has been proven that people with Alzheimer’s disease have significantly lower DHA levels in hippocampus cells. This area of the brain is essential to create recent memories (the so-called working memory). Supplementing diet in large amounts of DHA significantly improved cognitive functions in the subjects.
DHA has neuroprotective properties. It protects brain cells against oxidative stress and damages caused by the activity of reactive oxygen forms. It is a precursor for the compounds responsible for quenching inflammations (the so-called resolvins and neuroprotectins).
DHA is a natural component of retina and has important contribution to protecting vision. It counteracts storing lipofuscin and other toxins in retina, which is the main cause of vision deterioration. It also lowers the risk of macular degradation.
Summing up, Vegetarian Sourced DHA is a supplement, especially recommended in widely understood health prophylaxis. Because of the limited ability of the human organism to synthesize omega-3 fatty acids, we need to remember about their constant supplementation. Especially pregnant women, elderly people and sportsmen prone to large physical effort should take care about proper supplementation.
The supplement contain the optimal dose of docosahexaenoic acid. Its sources are algae, therefore it is perfectly assimilable and devoid of the fish taste of smell.
With the aim of increasing bioavailability of the compound, it should be taken with a meal, preferably rich in fat.
It is worth knowing that a kind of a rival for omega-3 acids are omega-6 acids, which may slightly inhibit the utilization of all pro-health properties of DHA. Therefore, we should not take the supplement with meals containing a lot of omega-6 (e.g. vegetable oils).
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modified corn starch, glycerin, high oleic sunflower oil, purified water, carrageenan, sorbitol, ascorbyl palmitate, tocopherols, natural flavour, sunflower lecithin, beta-carotene, caramel colour.
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.
DHA (docosahexaenoic acid) - acid of omega-3 family, unsaturated fatty acids with the last double bond in the chain located on the third carbon atom from the end. Synthesized in the human body to eicosapentaenoic acid, or retrieved from foods of marine origin (fish, particularly salmon). In the medicine it is indicated for the treatment of depression, Alzheimer's ADHD. There has been its positive impact on the insulin metabolism noted as well as on endocrine and cardiovascular systems. When used in appropriate doses, it has a beneficial effect on the composition and appearance of the body. In the the supplementation it is part of formulas containing fish oil, which fill in the gaps of unsaturated fatty acids Omega 3, recommended for people with different physical activity.
Dosage: 200-2000 mg per day