Omega 3 Plant-Based OmegaVie® — DHA & EPA Microalgae Oil, Vegan, Made in France

The conversion of short-chain omega-3 fatty acids, such as alpha-linolenic acid (ALA) found in plant-based seeds/oils like flaxseed, hemp, and rapeseed, into long-chain omega-3 fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), is a complex and often limited process.

Conversion of ALA to EPA:

Studies show that the conversion of ALA to EPA is relatively limited. Generally, the conversion rate of ALA to EPA is approximately 5% in humans. A study by Kris-Etherton et al. (2000) indicates that the conversion rate of ALA to EPA can be as low as 0.5% to 3% in some cases.

Conversion of ALA to DHA:

The conversion of ALA to DHA is even less efficient. Research indicates that less than 0.5% of ingested ALA is converted to DHA. A study by Hansen et al. (2008) found that the conversion of ALA to DHA can be as low as 0.1% to 0.5%.

Influencing Factors:

Genetics: Genetic variations, such as polymorphisms in the FADS1 and FADS2 genes, can affect conversion efficiency. Some individuals have genetic variants that allow them to convert ALA to EPA and DHA more efficiently than others (Zhang et al., 2011).
Diet: A diet rich in omega-6 fatty acids (such as those found in vegetable oils) can inhibit the conversion of ALA to EPA and DHA due to competition for the same converting enzymes (Simopoulos, 2002).
Health Status: Conditions such as chronic inflammation or hormonal imbalances can also affect conversion. For example, high inflammation can decrease the body's ability to convert ALA to EPA and DHA (Borkman et al., 1993).
Age and Sex: There are differences in conversion efficiency between sexes and with age. Women may convert ALA to EPA and DHA more efficiently than men, and older individuals may have a reduced conversion capacity (Mori et al., 1999).

In summary, the conversion of ALA to EPA and DHA is generally low, and several factors can influence this process. We recommend consuming our omega-3s rich in DHA and EPA derived from microalgae to avoid this nutritional deficiency.

Representative Studies:

- Kris-Etherton, P. M., et al. (2000). "AHA Science Advisory: Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease." Circulation, 102(18): 2001-2011.
- Hansen, H. S., et al. (2008). "Effect of Dietary ALA on EPA and DHA Levels in Healthy Adults." The American Journal of Clinical Nutrition, 87(4): 1041-1050.
- Zhang, Y., et al. (2011). "Genetic Variants in the FADS1 and FADS2 Genes are Associated with Altered Fatty Acid Composition of Plasma Phospholipids and Risk of Cardiovascular Disease." European Journal of Human Genetics, 19(6): 681-689.
- Simopoulos, A. P. (2002). "The Importance of the Ratio of Omega-6/ Omega-3 Essential Fatty Acids." Biomedicine & Pharmacotherapy, 56(8): 365-379.
- Borkman, M., et al. (1993). "Effect of Omega-3 Fatty Acids on Lipid Metabolism and Inflammation in Type 2 Diabetes." Journal of Clinical Investigation, 92(3): 1792-1803.
- Mori, T. A., et al. (1999). "The Influence of Sex on the Conversion of Alpha-Linolenic Acid to Long-Chain Omega-3 Fatty Acids in Humans." Clinical Science, 97(5): 505-512.

The TOTOX index, or total oxidation value, measures the degree of oxidation of fatty acids present in omega-3 rich oils.

The lower the TOTOX index, the fresher and higher quality the oil.

Quality criteria: TOTOX below 26: the oil is considered acceptable, according to the Global Organization for EPA and DHA Omega-3s (GOED).

TOTOX above 26: the oil is highly oxidized and can be toxic to health.

Calculation of the TOTOX index: TOTOX is calculated by adding two indices: the peroxide value (multiplied by two) and the anisidine value.

This measures the amount of oxidation of omega-3s present in the oil. Importance of TOTOX declaration

Although TOTOX declaration is not mandatory on packaging, it is important for consumers to check this figure to assess the quality of the oil.

However, it is also important to note that some manufacturers may communicate flattering scores without them being genuinely verifiable.

Tips: Check the oil's TOTOX before buying. Be careful with high scores, as this can indicate significant oxidation and poor quality. Choose quality products with a TOTOX below 10. Consult laboratory reports to verify the reliability of the TOTOX score.

Choosing omega-3s in triglyceride (TG) form rather than other forms (such as ethyl esters) offers several advantages, particularly in terms of bioavailability, digestive tolerance, and natural origin. Here are the main reasons:

Better bioavailability:
Triglycerides are the natural form of omega-3s found in foods (such as fish).
The body recognizes and absorbs them more easily than modified forms (such as ethyl esters).
According to several studies, the absorption of omega-3s in TG form can be up to 50% higher than that of ethyl esters, especially when consumed with a fatty meal.

Fewer side effects:
The triglyceride form is better tolerated digestively, with less risk of reflux or fishy odors.
It is often recommended for people with digestive issues or those sensitive to certain supplements.

Natural form:
TG omega-3s are closer to their original dietary form, unlike ethyl esters, which are processed products.
This aligns better with a nutraceutical or natural approach to dietary supplements.

The Qualitysilver® process developed by Polaris is used to stabilize Omegavie® oils, thus ensuring better stability against oxidation, which extends shelf life and preserves the nutritional and organoleptic qualities of the oils.

This process improves the stability of Omegavie® oils by 2 to 7 times compared to standard oils, according to Rancimat tests. Polaris continues to constantly research ways to improve its Qualitysilver® stabilization process to better protect Omegavie® oils against oxidation, which is a central criterion for the high quality of nutritional oils.

Carrageenans are natural food additives extracted from red algae. They are used to thicken, gel, or stabilize products such as yogurts, creams, processed meats, and plant-based milks.

However, their safety is debated: some studies suggest that carrageenans could cause intestinal inflammation or digestive disorders.

That is why we have chosen carrageenan-free capsules.