Omega 3

100% clean formula.

Suitable for vegetarians and vegans. All Ethical Nutrition products are free from animal-based ingredients and by-products. Registered with the vegan society. 

Free-from: GMOs, Magnesium Stearate, Gelatin, Palm Oil/Palm Oil Derivatives, Maltodextrin, Bulking Agents, Titanium Dioxide, Sugar. 

Allergen-free: totally free from gluten and allergen containing ingredients.

Additive-free: We don't use any nasty additives and where required we use gluten-free rice extract to help us to blend together ingredients and ensure they are accurately dosed.

Omega-3 fatty acids are essential for our bodies but can't be produced internally. These need to be obtained through our diet. Algae Omega-3 Oil, which is sourced from Schizochytrium sp., is rich in DHA, EPA, and DPA, offering a host of health benefits including:

1. Heart Health: Omega-3 fatty acids have been shown to lower levels of blood triglycerides and reduce the risk of heart disease (1).
2. Mental Wellness: Omega-3 fatty acids are crucial for brain health. DHA is a key component of cell membranes in the brain, and EPA has anti-inflammatory properties that may protect the brain against damage and aging (2).
3. Inflammation Response: Omega-3s are known to modulate inflammation, potentially offering support for various health concerns related to chronic inflammation (3).
4. Eye Health: DHA forms a key structural component of the retina in the eyes. Deficiency in this nutrient can lead to vision problems (4).

Traditionally, fish oil has been the primary source of Omega-3s. However, sourcing Omega-3 from algae has numerous advantages:

1. Vegan Friendly: Algae Omega-3 Oil offers a vegan-friendly source of essential fatty acids, catering to those following a plant-based diet (5).
2. Sustainable Source: Algae, unlike fish, can be farmed sustainably, which is better for our oceans and marine life (6).
3. Free from Toxins: Fish can accumulate harmful substances like mercury from polluted waters. Algae-based Omega-3 is a cleaner, safer source (7).

1. Rizos, E. C., et al. (2012). Association between omega-3 fatty acid supplementation and risk of major cardiovascular disease events: a systematic review and meta-analysis. JAMA, 308(10), 1024-1033. Link
2. Dyall, S. C. (2015). Long-chain omega-3 fatty acids and the brain: a review of the independent and shared effects of EPA, DPA and DHA. Front Aging Neurosci, 7, 52. Link
3. Calder, P. C. (2012). Omega-3 polyunsaturated fatty acids and inflammatory processes: nutrition or pharmacology?. British journal of clinical pharmacology, 75(3), 645-662. Link
4. Querques, G., et al. (2011). Retina and omega-3. Journal of nutrition and metabolism, 2011. Link
5. Lane, K., et al. (2014). Bioavailability and potential uses of vegetarian sources of omega-3 fatty acids: a review of the literature. Critical reviews in food science and nutrition, 54(5), 572-579. Link
6. Wells, M. L., et al. (2017). Algae as nutritional and functional food sources: revisiting our understanding. Journal of applied phycology, 29(2), 949-982. Link
7. Foran, S. E., et al. (2004). Risk-based consumption advice for farmed Atlantic and wild Pacific salmon contaminated with dioxins and dioxin-like compounds. Environmental health perspectives, 112(5), 552-556. Link