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Omega-3 fatty acids belong to the group of polyunsaturated fatty acids and are essential. This means that they must be ingested through food and cannot be formed by the body itself. The most important omega-3 fatty acids include α-linolenic acid (ALA), docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). ALA is a plant-based omega-3 fatty acid, while DHA and EPA are found primarily in marine animals, but also in algae.

Omega-3 fatty acids (DHA*) serve as building materials for cell membranes or as energy carriers. They further contribute to normal brain function, maintenance of normal vision and normal heart function. Replacing saturated fatty acids with mono- or poly-saturated fatty acids in the diet also helps maintain normal blood cholesterol levels. A daily intake of 250 mg EPA and DHA may have beneficial effects.

*Compliant with the health claims of the European Food Safety Authority (EFSA).

Fish has always been an integral part of the human diet. However, our modern dietary style is often rich in omega-6 and rather poor in omega-3 fatty acids. This imbalance can be noticeable in terms of inflammatory processes. This is because inflammation is caused, among other things, by omega-6 fatty acids (arachidonic acids). This process is in turn inhibited by messenger substances from the omega-3 fatty acids (eicosapentaenoic acid and docosahexaenoic acid). However, this only works if omega-6 and omega-3 fatty acids are in a good ratio (2:1 would be optimal).

Omega-6 fatty acids are primarily found in plant products such as sunflower, soybeans, corn and margarine, as well as in cereals, nuts and pumpkin seeds. Today, however, they are also found in many processed or fried foods, as well as in meats and sausages, provided the animals have been fed feed containing omega-6. A low-fat diet is not species-appropriate and can lead to a deficiency of omega-3 fatty acids. Therefore, those who do not consume oily fish extensively should ensure their supply in other ways.

In the past, man was primarily a gatherer or fisherman and only rarely a hunter. The reason is quite simple: seas and the proximity to water have been an important source of food for humans for millions of years - and shellfish were easier to "hunt" than antelope. Fish and shellfish were eaten along with their internal organs, making them the main source of omega-3 fatty acids.

With the very elaborate manufacturing method (MSET™ technology), we extract our fish oil particularly gently, which preserves the high quality of the ingredients. MSET™ stands for Molecular Selective Enriching Technology. With the help of this technology, the ingredients of Omega-3 fats can be separated and purified particularly gently. The low-temperature process prevents decomposition or conversion of the fats while increasing product purity. This process also distinguishes O'MEGA from conventional Omega-3 preparations.

The fish from which the fats for O'MEGA are obtained comes from sustainable wild catches on the Peruvian coast. The anchovies used are of course tested for heavy metals, pesticides and other undesirable substances and fall well below the legal limits. Sustainable fishing not only has a positive effect on the environment, it also has benefits for us humans.

Ingredients: OMEGA-3 fatty acids (from anchovies, contains fish), Gelatin Capsule (fish gelatin, glycerin, water, lemon concentrate), Rosemary Extract Oil