What is Omega-3 ?

Omega-3 is a category of essential fatty acids. They have been the subject of numerous studies by the scientific and medical communities that have demonstrated their particular nutritional interest, beyond their necessity for the proper functioning of the human body. They probably even hold a record in this regard, since nearly 35,000 studies have been published and catalogued on their subject! Fatty acids are molecules made up of more or less long carbon chains. Omega" fatty acids are those with so-called unsaturations (= one or more double bonds in the chemical structure of the molecule).

There are several classes of omega fatty acids: Ω9, Ω6, Ω3 and Ω7. The main ones of each class are presented to you as well as their main food origins (the nutritional composition of foods can be consulted on the site of the ANSES, National Agency for Food, Environmental and Occupational Health Safety : https://www.anses.fr/fr/content/la-table-de-composition-nutritionnelle-du-ciqual) :

Omega-3 (Ω3) is one of the two major classes of polyunsaturated fatty acids along with omega-6 (Ω6). The number giving the class of fatty acids corresponds to the position of the 1st double bond on the carbon chain. Within each of these classes, enzymatic reactions take place from the precursors of each class, which lead to the formation of new fatty acids with longer chains. Don't panic, we'll explain everything in the diagram showing you the simplified reactions within omega-6 and omega-3, the most "well-known" classes of Omega.

But let's focus on our good omega-3s, the ones that do us good and that we find so hard to consume in sufficient quantities!

The central precursor of the family of omega-3 fatty acids is α-linolenic acid (ALA), which is said to be indispensable, i.e. it must therefore be provided by the diet. From this precursor, the body synthesises other omega-3 fatty acids, in particular eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), also known as long-chain omega-3s.

On the other hand, the conversion rate (approximately 5% ALA to EPA and <0.5% ALA to DHA) of ALA to DHA is too low to cover DHA requirements. DHA is therefore also indispensable and must also be provided through our diet, since our body does not really know how to produce it. Generally speaking, ALA is associated with the plant world, and EPA-DHA with the animal world. Indeed, it is essentially in fish that the transformation of ALA into EPA-DHA takes place. As you will have understood, each has its own role in the food chain: fish capture ALA and then transform it into EPA-DHA to become in turn a source of EPA-DHA for humans.

(figure adaptée de [1])

For whom, for what and why ?

The French (ANSES) and European (EFSA, European Food Safety Authority) health authorities have defined nutritional references (different from the regulatory values for labelling) for omega-3: ALA (α-linolenic acid), EPA (eicopentaenoic acid) and DHA (docohexaenoic acid). The nutritional references established by EFSA depend on the population under consideration: adults, pregnant women, nursing mothers, infants, children and adolescents. Whatever the population, the nutritional reference value (NRV, formerly known as Recommended Daily Intake (RDI)) is 0.5% of the total energy intake for α-linolenic acid (ALA). The NRVs remain more specific for the very long-chain omega-3s, EPA and DHA (NRV table), and show that from the age of 1 year, the NRVs are equivalent to those for adults.

On the other hand, in 2010, the ANSES established that the recommended nutrient intakes for ALA should correspond to 1% of total energy intake and those for EPA + DHA should be equal to 500 mg/day in adults with a given safety limit of 2 g per day. In addition, it was established that the recommended omega-6/omega-3 ratio should be strictly less than 5 [2]. In France, the latest Individual National Food Consumption Study (INCA 3, 2017) reveals insufficient average omega-3 intakes in all age categories analysed (table of omega-3 food consumption). Analysis of these consumption data shows that, to date, omega-3 intakes are insufficient, firstly in terms of quantity, and secondly in terms of balance with omega-6 (omega-3/omega-3 ratio)..

These observations, which are not exhaustive but representative, reflect poor quality food choices based on industrialised foods containing mainly omega-6 fats (resulting from an excessively high omega-6/omega3 ratio) and low consumption of foods rich in omega-3, particularly EPA and DHA (insufficient consumption of fish such as "fatty fish" and vegetable oils rich in omega-3 precursors (ALA)). [3]. Despite these considerations, it seems to remain complex to meet the daily recommendations (low conversion rate of ALA to EPA and DHA, availability, cost and appreciation of these omega-3 rich foods) and to implement them in industrialized countries. It is in this context that nutraceuticals are able to respond and remedy these problems of omega-3 intake.

How?

Several criteria must be taken into account when choosing to use nutraceuticals to address our major problem of omega-3 consumption. First of all, to make the right choice, we must first target cleanliness. Nutraceuticals make it possible to purify oils from fish extracted from oceans that are subject to various contaminations and pollution. Secondly, we must check what is called the "Totox" index (total oxidation). This index (the sum of twice the peroxide index + the p-Anisidine index) is used to determine the oxidation state of a fat, taking into account the different forms of oxidation of fatty acids [4]. It must not exceed the maximum allowable limit, set at 26 by the "World Organization for Omega-3 of EPA and DHA". Recently, natural forms, triglycerides or phospholipids, are preferred (concentrated oils) compared to powders in which a large number of excipients are present. All these criteria are guarantees that should encourage you to require certificates of analysis. Through our Omega-3, we guarantee these 3 criteria:

• Impeccable cleanliness: molecular distillation technologies giving access to a purification rate below the contaminant detection thresholds,
• A natural form: triglycerides from wild anchovy oil,
• Stability: Totox index less than 5.
  • High concentration of EPA and DHA (EPA/DHA ratio = 3/2*),
  • A responsible oil from sustainable and transparent fishing,
  • Encapsulation in Lipcaps® capsules preserving the benefits of omega-3.

  *The choice of oil used (type of fish) will influence the EPA/DHA ratio. Small" fatty fish (sardines, mackerel, anchovies) are richer in EPA while "big" fatty fish are richer in DHA. Even if DHA intake constitutes our physiological need and is assessed as indispensable by health authorities, an EPA/DHA ratio close to equilibrium seems to be judicious.

  Health and omega-3

  Omega-3s, and particularly the precious EPA and DHA, have been the subject of a significant amount of scientific work and are currently well known for their benefits on our health [5]. A meta-analysis carried out in 2016 reported that their consumption and plasma levels were inversely correlated with any type of cause of death considered [6]. EPA and DHA are incorporated into a large number of body tissues, including cell membranes. They play a protective (anti-inflammatory) role and allow the fluidity of cell membranes [7]. More specifically, DHA quantitatively represents the most important long-chain omega-3 in neuronal cells, making it more involved in neurological and cognitive processes. EPA, for its part, is the precursor of eicosanoids derived from the omega-3 reaction pathway (prostaglandins, thromboxanes and leukotrienes), molecules that help control inflammation, giving it a predominant role in cardiovascular protection [8].Omega-3 deficiencies are not manifested by short-term clinical symptoms. This is why compensating for omega-3 deficiencies makes it possible to act specifically to prevent the risk of the appearance of long-term dysfunctions:

  • Cardiac disorders. Long-chain omega-3s have been shown to have hypotensive, anti-arrhythmic, anti-atherosclerosis and hypotriglyceridemic roles [9], reducing the risk of vascular accidents [10-12]. Studies have also highlighted the benefits of EPA and DHA supplementation in athletes on increasing physical performance [13,14].
  • Neurological disorders. Long-chain omega-3s could effectively combat cognitive decline, depression and neurological connection disorders in elderly subjects, preventing the appearance of neurodegenerative pathologies such as Alzheimer's or Parkinson's [15,16].
  • Inflammatory states. Long-chain omega-3s are thought to be capable of partially or completely inhibiting inflammation acting at different levels (markers of inflammation), certainly mediated or associated with changes in the composition of cell membranes [17,18].

  Through these data, omega-3s show a real role in primary prevention, i.e. in long-term prevention, in limiting the emergence of physiopathological phenomena that appear over time (diseases linked to ageing, slowly evolving diseases, etc.). But this also suggests that omega-3s would also be capable of acting as secondary prevention, particularly in reducing the risk of recurrence of vascular accidents, treatment of dry eye syndrome [19], reduction of complications linked to metabolic syndrome... Nevertheless, our health capital is put in place very early on. This is why omega-3s and their structural properties are also indispensable and decisive during crucial periods when the major developmental processes take place (development of brain and retinal tissues) such as pregnancy, breastfeeding and consequently the entire periconceptional period [1]. Various clinical studies carried out in pregnant women have shown that supplementation with long-chain omega-3 (EPA and DHA) significantly improves the omega-3 status of the foetus and newborn [20,21].

  These notable beneficial impacts of omega-3s on our health raise a real question about the medico-economic issues that would result. Synadiet (Syndicat national des complements alimentaires) reported, through a study carried out by the Frost and Sullivan Institute, that in 2019 [22] :

  • Omega-3 supplementation of 1.2g per day (including 250-300 of DHA and EPA) would have prevented 13700 cases of dementia,
  • Taking omega-3 in people at risk of cognitive disorders would have saved up to 527 million euros.

  In conclusion, while it is possible to imagine that omega-3 supplementation indirectly reduces medical care by reducing the risk of certain pathologies, these data reveal proof of this.

  Publications

  1. Blondeau, N.; Schneider, S.M. Les acides gras essentiels de la famille des oméga-3 et la santé de la mère et de l’enfant. Nutr. Clin. Métabolisme 2006, 20, 68–72.
  2. ANSES Apports en acides gras de la population vivant en France et comparaison aux apports nutritionnels conseillés définis en 2010; 2015;
  3. Gómez Candela, C.; Bermejo López, L.M.; Loria Kohen, V. Importance of a balanced omega 6/omega 3 ratio for the maintenance of health nutritional recommendations. Nutr. Hosp. 2011, 323–329.
  4. GOED GOED Voluntary Monograph; 2018; p. 3;.
  5. Ruxton, C.H.S.; Reed, S.C.; Simpson, M.J.A. The health benefits of omega-3 polyunsaturated fatty acids: a review of the evidence. 2004, 11.
  6. Chen, G.-C.; Yang, J.; Eggersdorfer, M.; Zhang, W.; Qin, L.-Q. N-3 long-chain polyunsaturated fatty acids and risk of all-cause mortality among general populations: a meta-analysis. Sci. Rep. 2016, 6, 28165.
  7. Swanson, D.; Block, R.; Mousa, S.A. Omega-3 Fatty Acids EPA and DHA: Health Benefits Throughout Life. Adv. Nutr. 2012, 3, 1–7.
  8. Dyall, S.C. 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. 2015, 7.
  9. Oscarsson, J.; Hurt-Camejo, E. Omega-3 fatty acids eicosapentaenoic acid and docosahexaenoic acid and their mechanisms of action on apolipoprotein B-containing lipoproteins in humans: a review. Lipids Health Dis. 2017, 16, 149.
  10. Colussi, G.; Catena, C.; Baroselli, S.; Nadalini, E.; Lapenna, R.; Chiuch, A.; Sechi, L. Omega-3 Fatty Acids: from Biochemistry to their Clinical Use in the Prevention of Cardiovascular Disease. Recent Patents Cardiovasc. Drug Discov. 2007, 2, 13–21.
  11. Nestel, P.; Clifton, P.; Colquhoun, D.; Noakes, M.; Mori, T.A.; Sullivan, D.; Thomas, B. Indications for Omega-3 Long Chain Polyunsaturated Fatty Acid in the Prevention and Treatment of Cardiovascular Disease. Heart Lung Circ. 2015, 24, 769–779.
  12. Weylandt, K.H.; Serini, S.; Chen, Y.Q.; Su, H.-M.; Lim, K.; Cittadini, A.; Calviello, G. Omega-3 Polyunsaturated Fatty Acids: The Way Forward in Times of Mixed Evidence. BioMed Res. Int. 2015, 2015, 1–24.
  13. Walser, B.; Stebbins, C.L. Omega-3 fatty acid supplementation enhances stroke volume and cardiac output during dynamic exercise. Eur. J. Appl. Physiol. 2008, 104, 455–461.
  14. Peoples, G.E.; McLennan, P.L.; Howe, P.R.C.; Groeller, H. Fish Oil Reduces Heart Rate and Oxygen Consumption During Exercise: J. Cardiovasc. Pharmacol. 2008, 52, 540–547.
  15. Janssen, C.I.F.; Kiliaan, A.J. Long-chain polyunsaturated fatty acids (LCPUFA) from genesis to senescence: The influence of LCPUFA on neural development, aging, and neurodegeneration. Prog. Lipid Res. 2014, 53, 1–17.
  16. Cutuli, D. Functional and Structural Benefits Induced by Omega-3 Polyunsaturated Fatty Acids During Aging. Curr. Neuropharmacol. 2017, 15, 534–542.
  17. Calder, P.C. Omega-3 fatty acids and inflammatory processes: from molecules to man. Biochem. Soc. Trans. 2017, 45, 1105–1115.
  18. Molfino, A.; Amabile, M.I.; Monti, M.; Muscaritoli, M. Omega-3 Polyunsaturated Fatty Acids in Critical Illness: Anti-Inflammatory, Proresolving, or Both? Oxid. Med. Cell. Longev. 2017, 2017, 1–6.
  19. Epitropoulos, A.T.; Donnenfeld, E.D.; Shah, Z.A.; Holland, E.J.; Gross, M.; Faulkner, W.J.; Matossian, C.; Lane, S.S.; Toyos, M.; Bucci, F.A.; et al. Effect of Oral Re-esterified Omega-3 Nutritional Supplementation on Dry Eyes: Cornea 2016, 35, 1185–1191.
  20. Krauss-Etschmann, S.; Shadid, R.; Hoster, E.; Demmelmair, H.; Jiménez, M.; Gil, A.; Rivero, M.; Veszprémi, B.; Decsi, T.; Koletzko, B.V. Effects of fish-oil and folate supplementation of pregnant women on maternal and fetal plasma concentrations of docosahexaenoic acid and eicosapentaenoic acid: a European randomized multicenter trial. Am. J. Clin. Nutr. 2007, 85, 1392–1400.
  21. Dunstan, J.A.; Mitoulas, L.R.; Dixon, G.; Doherty, D.A.; Hartmann, P.E.; Simmer, K.; Prescott, S.L. The Effects of Fish Oil Supplementation in Pregnancy on Breast Milk Fatty Acid Composition Over the Course of Lactation: A Randomized Controlled Trial. Pediatr. Res. 2007, 62, 689–694.
  22. Synadiet Les cahiers des compléments alimentaires ; Les compléments alimentaires, au service du bien-vieillir; 2019;

Licaps® as a new encapsulation technique

Of all galenics, licaps are the most hermetic and guarantee the highest level of stability over time for omega 3. The patent is now held by Lonza (formerly Capsugel).

For the curious, here are some studies from which we have drawn inspiration

GOED Monograph on Contaminant Limits..
Clinical studies on the positive impact of DHA in case of eye dryness..
Clinical study on the regulation of blood triglyceride levels
Clinical study on the optimal ratio of omega 3 omega 6
Certificate of analysis
Compliance analysis of our manufacturers.