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Aceva’s Omega Longevity is an IFOS certified, molecularly distilled fish oil sourced from sardine, mackerel, and anchovies from Peru, Chile, and/or Morocco. The IFOS certification is the industry-leading 3rd party fish oil certification that sets the world's highest standards for fish oil purity, potency, and freshness. The product delivers essential omega 3 fatty acids in their natural triglyceride form, the same form the human digestive system is accustomed to absorbing in nature. The manufacturing process is crucial when it comes to protecting omega 3 fatty acids from oxidation, which is crucial to ensure you’re putting ingredients into your body that will provide benefits rather than harm. The bulk oils in our product are stored in an oxygen-free environment under the presence of argon gas and bottled under these conditions as well to ensure oxygen doesn’t come in contact with the oil. Furthermore, the oil is protected by a signature antioxidant blend that includes 1 mg of astaxanthin per tsp and is enclosed in an amber glass bottle to block out the oxidative properties of light. All of these things together create a "bulletproof" strategy to combat oxidation.
Due to the product containing a full 1 mg of astaxanthin per serving, additional health benefits are achieved. Astaxanthin is a naturally occurring dark red pigment found in many aquatic animals and is considered to be the most powerful fat-soluble antioxidant. It has been shown in clinical trials to provide many exceptional benefits including protecting against oxidative damage, supporting eye and skin health, support cardiovascular and immune function as well as improve athletic endurance performance and muscle recovery. A majority of these benefits can be achieved with 4-6 mg of astaxanthin daily, which equates to 4-6 tsp (1 ⅓ - 2 tbsp) of the product daily. The astaxanthin used in Omega Longevity is extracted using the gold-standard supercritical CO2 extraction process to ensure the ingredient is highly bioavailable and therapeutic.
Omega 3 fatty acids (O3FAs) are essential fatty acids that cannot be produced by the human body and therefore must be consumed in the diet or taken as a supplement. These fatty acids influence the entire human body, as they are integral in the cardiovascular, brain, reproductive, hormonal, and immune systems as well as support healthy blood flow eye, and joint health. Specifically, O3FAs are components of the phospholipids that form the structures of cell membranes(1) that are especially high in the retina, brain, and sperm in the form of docosahexaenoic acid (DHA). In addition to their structural role in cell membranes, these O3FAs along with omega 6 fatty acids (O6FAs) provide energy for the body and are used to form signaling molecules called eicosanoids which have a wide spectrum of functions in the body’s cardiovascular, pulmonary, immune, and endocrine systems. (2,3)
The Institute of Medicine (IOM) recommends that male adults consume at least 1600 mg (1.6 g) O3FA and women 1300 mg (1.3 g) while most children need around 700 - 1200 mg (0.7-1.2g) O3FA daily depending on their age. (4) Based on recent National Health and Nutrition Examination Survey (NHANES) research data, dietary consumption of DHA and EPA contributes to an extremely small amount to total daily omega-3 intakes for the majority of the population. Children consumed an average of 40 mg while teens and adults consumed an average of 90 mg. (5) which is orders of magnitude less than the recommended daily amount and highlights the importance of supplementation.
In nature, O3FAs occur as alpha-linolenic acid (ALA), found mostly in plant foods such as flaxseed, and as long-chain eicosapentaenoic acid (EPA) and (DHA), which are primarily derived from algae and cold-water fish that consumed these algae such as salmon, mackerel, herring, and sardines. In very small amounts, the body is able to slowly convert the shorter chain ALA to the longer-chain, more physiologically active, EPA and DHA. However, many people lack the enzymes delta-5 and delta-6 desaturase necessary to make the conversion and/or consume too many omega 6 fatty acids that lead to saturating these enzymes, making dietary intake of EPA and DHA essential. It has been estimated that less than 15% of dietary ALA is actually converted to EPA and DHA in the liver.(6)
In addition, there have been many changes to modern-day diets over the last century that have resulted in insufficient O3FA intake and an overconsumption O6FAs. In general, O3FA’s are anti-inflammatory while O6FAs are pro-inflammatory. A balanced intake of these fatty acids is needed that short periods of inflammation can occur when needed such as during an acute injury but subside afterwards to bring the body back to homeostasis. Based on ancestral diets, consumption of the two essential fatty acids should be consumed at a ratio somewhere around 2:1 in favor of O6FA. Today, however, the ratio in the typical American diet is approximately 20:1 favoring omega 6 fatty acids.. When this imbalance occurs, it creates a pro-inflammatory environment in the body which can cause a whole host of problems including dysfunction of the cardiovascular, reproductive, immune, hormonal, and nervous systems.
O3FAs are one of the most clinically validated supplements in the United States and many other countries. It should not be surprising to learn the therapeutic effects of O3FA supplements having known their many essential physiological functions.
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* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. |
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SUPPLEMENT FACTS |
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Serving Size: One Teaspoon (4.65g) |
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Servings per Container: 50 |
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AMOUNT PER SERVING |
% Daily Value |
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Calories |
40 |
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* |
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Calories from Fat |
40 |
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* |
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Fat |
4.4 |
g |
6% |
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Saturated Fatty Acids |
1.1 |
g |
6% |
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Monounsaturated fatty acids |
1 |
g |
* |
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Polyunsaturated fatty acids Cholesterol |
1.7 23 |
g mg |
* 8% |
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Total Omega 3 Fatty Acids (triglyceride form) |
1486 |
mg |
* |
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EPA (Eicosapentaenoic acid) |
699 |
mg |
* |
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DHA (Docosahexaenoic acid); |
437 |
mg |
* |
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Astaxanthin |
1 |
mg |
* |
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Vitamin E (d-Alpha-Tocopherol) |
10 |
mg |
67% |
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Percent Daily Values are based on a 2,000 calorie diet * Daily Value (DV) not established Other Ingredients: Natural Lemon Oil and Rosemary Leaf Extract
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Suggested Use:
As a dietary supplement, take one (1) teaspoon daily with food or as recommended by your healthcare professional.
Storage Information: After opening, refrigerate and use within two months for best quality. Shake well before each use.
Caution:
As with any dietary supplement, consult your healthcare practitioner before using this product, especially if you are pregnant, nursing, anticipate surgery, take any medication or are otherwise under medical supervision.
Formulated To Be Free of Allergens Derived From:
Wheat, gluten, soy, dairy, eggs, crustacean shellfish, tree nuts, peanuts, artificial preservatives, sweeteners, color and flavors.
* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
1. Institute of Medicine, Food and Nutrition Board. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids (macronutrients). Washington, DC: National Academy Press; 2005.
2. Jones PJH, Rideout T. Lipids, sterols, and their metabolites. In: Ross AC, Caballero B, Cousins RJ, Tucker KL, Ziegler TR, eds. Modern Nutrition in Health and Disease. 11th ed. Baltimore, MD: Lippincott Williams & Wilkins; 2014.
3. Jones PJH, Papamandjaris AA. Lipids: cellular metabolism. In: Erdman JW, Macdonald IA, Zeisel SH, eds. Present Knowledge in Nutrition. 10th ed. Washington, DC: Wiley-Blackwell; 2012:132-48.
4. Institute of Medicine, Food and Nutrition Board. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids (macronutrients). Washington, DC: National Academy Press; 2005.
5. U.S. Department of Agriculture, Agricultural Research Service. What we eat in America, 2011-2012. 2015.
6. Harris WS. Omega-3 fatty acids. In: Coates PM, Betz JM, Blackman MR, et al., eds. Encyclopedia of Dietary Supplements. 2nd ed. London and New York: Informa Healthcare; 2010:577-86.
7. Sinn, N., & Bryan, J. (2007). Effect of supplementation with polyunsaturated fatty acids and micronutrients on learning and behavior problems associated with child ADHD
8. Dietary supplementation with n-3 polyunsaturated fatty acids and vitamin E after myocardial infarction: results of the GISSI-Prevenzione trial. Gruppo Italiano per lo Studio della Sopravvivenza nell’Infarto miocardico. [No authors listed]
9. Dawson, S. L., Bowe, S. J., & Crowe, T. C. (2016). A combination of omega-3 fatty acids, folic acid and B-group vitamins is superior at lowering homocysteine than omega-3 alone: A meta-analysis. Nutrition research, 36(6), 499-508.
10. Kiecolt-Glaser, J. K., Belury, M. A., Andridge, R., Malarkey, W. B., & Glaser, R. (2011). Omega-3 supplementation lowers inflammation and anxiety in medical students: a randomized controlled trial. Brain, behavior, and immunity, 25(8), 1725-1734.
11. Belluzzi A, Brignola C, Campieri M, et al. Effect of an enteric-coated fish-oil preparation on relapses in Crohn's disease. N Engl J Med 1996;334:1557-60.
12. Earnest, C.P., Lupo, M., White, K.M., and Church, T.S. (2011) Effect of astaxanthin on cycling time trial
13. Ivana Baralic, Marija Andjelkovic, Brizita Djordjevic, Nenad Dikic, Nenad Radivojevic, Violeta Suzin Zivkovic, Sanja Radojevic-Skodric, and Sneazana Pejic. (2015) Effect of astaxanthin supplementation on salivary IgA, oxidative stress, and inflammation in young soccer players. Evidence-Based Complementary and Alternative Medicine. Article ID783761, 9 pages.
14. Hiromi Miyawaki, Jiro Takahashi, Hiroki Tsukahara, and Isao Takahara. (2008) Effects of astaxanthin on human blood rheology. J. Clin. Biochem. Nutr. 43:69-74.
15. Masayoshi Kajita, Hiroki Tsukahara, Mio Kato. (2009) The effects of a dietary supplement containing astaxanthin on the accommodation function of the eye in middle-aged and older people. Medical Consultation and New Remedies. 46(3):89-93.
16. Jean Soon Park, Jong Hee Chyun, Yoo Kyung Kim, Larry L Line, and Boon P Chew. (2010) Astaxanthin decreased oxidative stress and inflammation and enhanced immune response in humans. Nutrition and Metabolism. 7(8):1-10.
