Research into Omega-3 began in earnest the 1970s when a group of Danish researchers documented the diets of the Inuit people of Greenland and ‘discovered’ omega-3 fatty acids – in both their diets and their blood.
Publishing a landmark paper in one of the top medical journals of the time. They presented data that supported the idea that eicosapentaenoic acid (EPA) from their seafood-based diet as the main reason behind the low-instance of cardiovascular disease among the Inuit population.
Although those original findings have come into some question this landmark study lead to an upsurge of research into Omega-3 including three major studies one scientific, one epidemiological and one clinical in the New England Journal that put Omega-3 into mainstream consciousness.
There have now been over 30,000 published scientific articles on the subject Omega fatty acids. It’s probably one of the most researched nutrient groups in the world with study after study supporting the theory that they provide many tangible health benefits including protection against several diseases.
As interest in Omega-3 increased so manufacturers across the world began producing Fish Oil capsules. Seeing living creators as simply raw materials reduction fisheries (fisheries that “reduce,” or process their catch on an industrial scale) scraped up millions of tons of small fish. Boiling, pressing and centrifugally spinning them to extract the oils from their tissue. This has a seriously detrimental effect on the delicate marine ecosystem as it leaves a gap in the food chain, meaning larger fish, marine mammals and seabirds have far less small fish to eat.
In his book The Omega Principle: Seafood and the Quest for a Long Life and a Healthier Planet the author Paul Greenberg says “If you don’t have those little fish in between the planktonic level of life and the higher levels of life, there’s no way to translate the solar energy that hits the ocean from the planktonic level to higher life-forms.”
“The argument goes that if you left more of this little fish in the water, there’d be a lot more big fish out there to eat, populate the ocean, and to make it a more abundant place.”
To discourage this cycle, Greenberg recommends taking a supplement like a vegan, algae-based Omega-3 that is sustainably sourced and doesn’t involve the reduction fisheries industry.
More and more people are making a conscious decision to switch to a plant-based diet. Not only because of the benefits that eating less meat and dairy has on their health and wellbeing but also in recognition of the detrimental effect industrialised farming techniques including reduction fisheries, are having on the planet.
Vegans or those on a primarily plant-based diet, often turn to alternatives such as Flaxseed, Chia or Walnuts to get the Omega-3 essential fatty acids their bodies need. But although these sources are high in the short-chain fatty acid Alpha-linolenic acid (ALA), they are deficient in the long-chain fatty acids eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA).
Observational studies have linked ALA with a reduced risk of heart disease but the body must convert ALA to EPA or DHA (long-chain fatty acids) before it can be utilised for anything other than energy. This process is inefficient in humans.
EPA has many physiological roles in the body including reducing inflammation known to be a driver of many diseases like heart disease and stroke for example.
DHA is an important structural component in our brain, skin and eyes cells and has a vital role to play in brain development in children and brain functioning in adults. Studies also indicate that Omega-3 Oil, which is high in EPA and DHA, may also reduce symptoms of depression.
V-Omega3 is a 100% vegan Algal Oil manufactured in the UK from our-own biomass in carefully-controlled manufacturing conditions and contains high levels of ALA, EPA and has 420 mg of DHA in every two capsules.