Crystal Oil: Omega Oil Concentrates as Nature intended
Crystal Oil Technology™is the only Omega Oil concentration process that can truly be described as natural. Produced at the world’s sole plant that uses advanced Crystallisation methods to enrich all omega-3 and omega-6 oils:bethey botanical, marine or algal.
The unique process, technically known as low temperature fractionation, is gentle and sympathetic to the particular characteristics of long-chain fatty acids. Crystal Oils™ delivers enriched oils that are pure, potent and natural: perfectly suited for use in foods or quality nutritional supplements.
Further Proof Natural Oil – Crystal Mind – Is Far Superior to So Called Hi EPA Oil's
A natural Triglycerol is absorbed a lot better than concentrated Omega-3’s and Ethyl-ester Omega-3’s as new research has now proven.
A Triglyceride is how our body is made to use an oil, the Glycerols are in their right positions, while concentrated oils and ethyl-oils are not identified by the body in the same way, nor used or recognised this way.
A higher number of Omega’s - EPA’s and DHA’s may look good on a label claim or an advert for marketing purposes, but that is all it is, it is not as effective or as beneficial as a natural oil like Crystal Mind.
NATURAL oils, with all the Glycerols in their NATURAL positions are far better utilised by our body’s than so called concentrated oils.
Omega-3 structure affects Bioavailability: Study
The type of omega-3 we take may have a distinct affect on how much is actually absorbed, according to new research.
The study, published in the European Journal of Lipid Science and Technology, suggests that omega-3 concentrates – such as triacylglycerides – have much better bioavailability than purified fish oil.
The team of Spanish researchers said that the study contributes to knowledge on the intestinal lipolysis of omega-3 sources, which can be found in many commercial forms, from purified fish oil to concentrates of free fatty acids and ethyl esters.
They said that despite differences regarding their intestinal metabolism, there is lack of information about the specific composition of the absorbable fraction from omega-3-TAG or omega-3-EE concentrates.
“This comparative study showed that the in vitro bioaccesibility of omega-3-polyunsaturated fatty acid (PUFA) seems to be better as omega-3-TAG concentrates than purified fish oils,” said the researchers, led by Dr. Diana Martin from the Universidad Autónoma de Madrid,
Consumption of fatty acids from the omega-3 family – particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) – have been advised due to their beneficial role as anti-thrombotic, anti-inflamatory, and hypolipidemic fatty acids.
The authors noted, however, that in many populations consumption of fish is quite low and does not achieve levels adequate for reaching the minimal intake level of EPA and DHA. They added that because of this, an easy way of increasing omega-3-polyunsaturated fatty acids (PUFA) intake is by the fish oils supplements oils.
They said that recent studies have produced contradictory evidence for the in vitro metabolism of fish oils and omega-3-concentrates, the new study compared the in vitro bioaccesibility of omega-3-oils from different sources. The researchers tested salmon oil, tuna oil, enriched-omega-3 oil as triacylglycerols (omega-3-TAG), and enriched-omega-3 oil as ethyl ester (omega-3-EE).
Dr Martin and colleagues reported the rate of hydrolysis of omega-3-TAG concentrates was continuous throughout the time of reaction, whereas the digestion of salmon oil and tuna oil was initially faster but stopped after 10 min. They added that poor hydrolysis took place for the enriched-omega-3 oil as omega-3-EE.
The breakdown of omega-3-TAG oil, salmon oil, and tuna oil mainly consisted of free fatty acids (FFAs) and monoacylglycerides, whereas the breakdown from digested omega-3-EE oil consisted of free fatty acids and undigested ethyl esters.
“This comparative study showed that the in vitro intestinal digestion of omega-3 (EPA and DHA) sources as fish oil, triacylglycerides, or ethyl ester concentrates was different,” said Martin and colleagues.
“The highest degree of hydrolysis and inclusion of lipid products … was found for the omega-3-TAG oil, but compared to fish oils long times of digestion were required,” they added.
Source: European Journal of Lipid Science and Technology
Volume 112, Issue 12, pages 1315–1322, doi: 10.1002/ejlt.201000329
“Intestinal digestion of fish oils and ω-3 concentrates under in vitro conditions”
Authors: D. Martin, J.A. Nieto-Fuentes, F.J. Señoráns, G. Reglero, C. Soler-Rivas
Fish oil forms: Triglycerides better for omega-3 index increase
Fish oil omega-3s in the triglyceride form are better for boosting the omega-3 index than the ethyl ester form, says a new study from
Scientists from Leibniz Universitat Hannover and
Writing in the European Journal of Clinical Nutrition, the scientists report that six months of supplementation with EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) in the triglyceride form increased the omega-3 index by 197 percent, compared with 171 percent following supplements of EPA and DHA in their ethyl ester form.
“As the resulting omega-3 index was significantly higher after n-3 fatty acid- re-esterified triglycerides (FA-rTG) administration compared with n-3 fatty acid-ethyl ester (FA-EE), the results indicate that n-3 FA-rTG is superior to n-3 FA-EE in view of the EPA + DHA tissues incorporation following a long-term administration,” wrote the researchers, led by Leibniz’s Juliane Neubronner.
Heart Health And Beyond
The heart health benefits of consuming oily fish, and the omega-3 fatty acids they contain, are well-documented, being first reported in the early 1970s by Dr Jorn Dyerberg and his co-workers in The Lancet and The American Journal of Clinical Nutrition. To date, the polyunsaturated fatty acids (PUFAs) have been linked to improvements in blood lipid levels, a reduced tendency of thrombosis, blood pressure and heart rate improvements, and improved vascular function.
Beyond heart health, omega-3 fatty acids, most notably EPA and DHA, have been linked to a wide-range of health benefits, including reduced risk of certain cancers, good development of a baby during pregnancy, joint health, and improved behaviour and mood.
Despite such benefits there are still problems with ensuring adequate omega-3 intakes from fatty fish. This has led to a fleet of omega-3-rich concentrates becoming available. Projections by Frost & Sullivan set annual growth for the omega-3 market at an impressive 24 per cent, and the market is estimated to be worth $1.6bn by 2014.
Various forms of concentrated omega-3 fatty acids are available on the market, and these include free fatty acids (FFA), ethyl esters (EE) or as re-esterified triglycerides (rTG).
Only recently, Dr Dyerberg his Danish co-workers reported that the bioavailability of omega-3s in the re-esterified triglyceride was 50 percent higher than omega-3 in the form of free fatty acids or ethyl esters (Prostaglandins, Leukotrienes and Essential Fatty Acids, Vol. 83, pp. 137-141).
The new study also found that the re-esterified triglycerides form of omega-3s performed better than their ethyl ester form. The German researchers recruited 150 volunteers ad randomly assigned them to one of three groups: One group received fish oil concentrate as reesterified triglycerides (1.01g EPA + 0.67g DHA); the same doses of fish oil concentrate but as ethyl ester; or placebo (corn oil).
Results of the double-blinded placebo-controlled trial showed that EPA and DHA increases were both quicker and more when omega-3 was supplemented in its triglyceride form.
“However, whether this difference would result in differences in clinical outcomes (that is, reduction in serum TG levels, reductions in coronary heart disease events) is unclear and needs further investigations,” wrote the researchers.
“Nevertheless, these obvious differences between rTGs and EEs should be considered in the n-3 fatty acid intake recommendations,” they concluded.
Source: European Journal of Clinical Nutrition
Published online ahead of print, doi: 10.1038/ejcn.2010.239
"Enhanced increase of omega-3 index in response to long-term n-3 fatty acid supplementation from triacylglycerides versus ethyl esters"
Authors: J. Neubronner, J.P. Schuchardt, G. Kressel, M. Merkel, C. von Schacky, A. Hahn