Omega-3, science and healthOmega-3 fatty acids (also known as n-3 fatty acids and n-3 PUFA's) affect every cell, every tissue and every organ in the body
and are now the most studied substances in medicine and nutrition with close to 30 000 studies and articles published in almost all areas of human health and an enormous amount of research ongoing.1
But it is very important to be aware of the fact that not all omega-3 are created equal and that most well designed clinical trials have used highly purified and concentrated pharmaceutical grade omega-3 made from fish oil.
It is also important to know that to receive health benefits and outcomes comparable to serious clinical trials and studies, a similar product used in similar dosages must be taken.
Unfortunately, many omega-3 products on the market are produced with suboptimal processes, does not contain it's stated omega-3 content and many products are rancid/oxidized, and as such can actually provide adverse health effects.2,3,4
Norwegian PURE-3 is a science based company and our approach to omega-3 and health will always be based on the best available scientific evidence.
We are a member of Nansen Neuroscience Network and one of our goals is to contribute to clinical trials and research on omega-3 fatty acids.
We will shortly provide an overview of some of the most important science regarding omega-3 fatty acids on this site.
1Dr. Jorn Dyerberg, Dr. Richard Passwater. The Missing Wellness Factors: EPA/DHA The Most Important Nutrients Since Vitamins, Basic Health Publications, 2012.
2Albert et al. Fish oil supplements in New Zealand are highly oxidised and do not meet label content of n-3 PUFA. Scientific Reports, 2015. Article number: 7928
3Albert et al. Oxidation of marine omega-3 supplements and human health. BioMed Research International, 2013.
4García-Hernández et al. Effect of omega-3 dietary supplements with different oxidation levels in the lipidic profile of women: a randomized controlled trial. International Journal of Food Sciences and Nutrition, 2013.