ANTI-INFLAMMATORY IS THE PROPERTY OF A SUBSTANCE OR TREATMENT THAT REDUCES INFLAMMATION OR SWELLING
Omega-3 fatty acids are abundant in fatty fish, and are among the most potent anti-inflammatory supplements. These supplements may help fight several types of inflammation, including vascular inflammation. Why do we need Omega-3? Omega-3s are naturally occurring fatty acids which are critical for human health Omega-3s are naturally occurring fatty acids which are critical for human health. There are three primary Omega-3s. While ALA (alpha-linoleic acid) offers limited health benefits, EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) have been found in many studies to offer vital, life-sustaining roles. Consuming enough EPA and DHA supports the health of our hearts, brains, eyes, joints, blood vessels and more. They also have benefits for healthy mood and can help us live longer. Omega-3s are critical to normal development during pregnancy, childhood, and adolescence. EPA and DHA can be obtained in the diet from cold-water fish like salmon and tuna, or from supplements made from purified fish oil.
THE HEALTH BENEFITS
1. COGNITIVE FUNCTION
Omega-3s play a role in mood regulation, helping the brain communicate using the neurotransmitters serotonin and dopamine, and reducing inflammation in the brain.
2. CARDIO
There is considerable evidence for the role of Omega-3s in reducing heart rate as well as heart rate variability.
3. VISION
Intake of Omega-3s may decrease risk of age-related macular degeneration and reduce symptoms of dry eyes.
4. PREGNANCY
Immune System Function Prenatal Omega-3 supplementation can play a positive role in a variety of immune functions.
5. JOINTS
Omega-3 natural anti-inflammatory properties can help to protect and regulate our joints.
6. SKIN
Supporting the skins elasticity and hydration due to its rich and oily nature in EPA and DHA, can help protect against the sun along with supporting your hairs balance.
OMEGA-3 (EPA & DHA)
OMEGA-3 (EPA & DHA)
Min. 65% EPA/DHA OMEGA-3 fatty acids. These essential fatty acids are one of the most researched nutrients, with a wide range of health benefits for your heart, eyes, liver, brain, skin and joints.
NATURAL TRIGLYCERIDES
Min. 90% TGN OMEGA-3 rich in natural Triglycerides, or triacylglycerols, define this molecular structure combining three fatty acids (i.e. EPA and DHA) esterified (bonded). TGs are the natural molecular form that make healthy fatty acids.
TASTE PROFILE
Norwegian pure Omega-3 fish oil offers the cleanest and most refreshing taste and odor/scent profile possible. Thanks to organic Omega-3 fish oil of Norway’s unique patented processing refinement, it is virtually tasteless and odor free.
PURITY & SUSTAINABILITY
Surpassing the highest industry specifications and standards, using only sustainably sourced wild water fish.
THE PUREST & RICHEST
THE FINEST MULTIPURPOSE OMEGA-3 FATTY ACID SUPPLEMENTS – PURE UNBLENDED 65% EPA/DHA n ECO Friendly re-useable Original Omega3 of Norway™ container (made in Norway)
- Minimum 90% natural Tryglicerides (without Ethyl-Esters)
- 65% Omega fatty acids EPA / DHA average n Sustainably caught wild water fish n Swiss Caps / 500mg softgel smaller & more comfortable to swallow all ages
- Unique batch No. can be sourced to date & time of catch n 2x molecularly distilled (patented formulae) maximum purity & Omega-3 Richness
- Naturally sourced Red Krill Oil from Antarctica and Norway
12x POINTS OF REFINEMENT
01: DEACIDIFICATION
Free fatty acids are removed as sodium soaps by mixing the crude oil with aqueous caustic soda solution. The sodium soaps are removed in a separator, and the refined oil washed with water and continuously dried under vacuum at a temperature not exceeding 100°C.
02: DISTILLATION
The purpose of this unique, extra distillation step is to remove all volatile environmental pollutants. A fraction of ethyl ester is added to the deacidified oil. When the ethyl esters are removed by distillation, they also carry with them the volatile environmental pollutants.
03: ETHYL-ESTERIFICATION
The ethyl esters are made by treating triglyceride oil with non-aqueous ethanol and a catalyst. After the reaction the glycerol is drained off, excess ethanol recovered, and the esters are washed with water and vacuum dried.
04: MOLECULAR DISTILLATION
The boiling point of the ethyl esters is lower by working under high-vacuum which makes it possible to separate the long chained fatty acids from the short chained fatty acids. This technique makes it possible to produce oils with different concentration and ratio of EPA and DHA.
05: UREA-PRECIPITATION
Urea is added to the oil to form inclusion complex with saturated and monounsaturated fatty acid. The urea complex is removed by filtration, leaving the oil with an increased content of EPA and DHA.
06: RE-ESTERIFICATION
The concentrated EPA and DHA in the ethyl ester form are blended with glycerol and converted to triglyceride concentrate by enzymatic esterification.
07: COLD FILTRATION
In order to crystallize the fat with the highest melting point, the temperature is lowered. The crystallized fats formed, which mainly is stearin and saturated fat, is removed by filtration. This is done to secure that the oil remains clear at lower temperature.
08: BLEACHING
Bleaching absorbs colour pigments and oxidation products and is then removed from the oil by filtration. If the crude oil contains increased values of polyaromatic hydrocarbons (PAH), activated carbon will be added during this stage to remove these compounds.
09: DEODORISATION
The oil is deodorised by flushing steam through the oil under vacuum and high temperature for a short period of time to remove the volatile compounds that are the main cause for taste and odour.
10: ADDING OF ANTIOXIDANTS
Antioxidant in the form of natural tocopherols is added according to specifications.
11 : DRUMMING
The oil is filled in new 190kgs steel drums and nitrogen blanketed.
12 : ENCAPSULATION
The TGN-6000 Omega-3 Oil is now ready for encapsulation. With Swiss Caps “TM” by Aenova of Switzerland – Fish gelatin 500mg capsules.
