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Algae-derived omega-3 fatty acids to support optimal health• Provides 720 mg of DHA and 400 mg of EPA per daily dose• Helps to maintain cardiovascular health and reduce serum triglycerides• Supports the development of brain, eyes and nerves in children up to 12 years of ageDHA/EPA Vegan is a blen...
Algae-derived omega-3 fatty acids to support optimal health• Provides 720 mg of DHA and 400 mg of EPA per daily dose• Helps to maintain cardiovascular health and reduce serum triglycerides• Supports the development of brain, eyes and nerves in children up to 12 years of ageDHA/EPA Vegan is a blend of omega-3 fatty acids that helps to support brain, eye, and cardiovascular health. As vegan and vegetarian diets tend to provide significantly less EPA and DHA,1 algae-derived oils provide a vegan-friendly omega-3 source with a low impact on the ocean ecosystem.2 EPA and DHA decrease triglycerides through alterations in gene expression in the liver.3 They lower fat production by decreasing SREBP-1c, and increase ß-oxidation by stimulating PPARα.3,4 Recent research indicates that DHA derived from algal oil helps to decrease serum triglyceride levels in healthy adults.5 In a randomized, placebo-controlled trial involving 106 healthy vegetarian adults, daily supplementation with 940 mg of algae-derived omega-3 fatty acids significantly decreased triglyceride levels after eight weeks.6 Although the normolipidemic participants in this study benefitted from supplementation, DHA intake may better lower triglycerides in individuals with higher baseline values.6 In addition to supporting cardiovascular health, DHA and EPA are highly concentrated in the brain and retinal membranes, where they affect the function and regeneration of tissues.7 DHA is especially essential to support pre- and postnatal brain development, as it is highly present on neuronal synapses.7 Rods and cones in the retina are also rich in DHA, indicating that it is necessary for the proper development of retinal structure and visual acuity in young children.7
REFERENCES1. Lane, K, Derbyshire, E, Li, W, Brennan, C. Critical Reviews in Food Science and Nutrition. 2014; 54:572–579.2. Lenihan-Geels, G, Bishop, KS, Ferguson, LR. Nutrients. 2013; 5: 1301-1315.3. Davidson, MH. The American Journal of Cardiology. 2006; 98(4A): 27i-33i.4. Ikeda, I, Konno, R, Shimizu, T, Ide, T, Takahashi, N, Kawada, T, Nagao, K, Inoue, N, Yanagita, T, Hamada, T, Morinaga, Y, Tomoyori, H, Imaizumi, K, Suzuki, K. Biochimica et Biophysica Acta. 2006; 1760: 800–807.5. Bernstein, AM, Ding, EL, Willett, WC, Rimm, EB. J Nutr. 2012; 142(1): 99-104.6. Geppert, J, Kraft, V, Demmelmair, H, Koletzko, B. British Journal of Nutrition. 2006; 95: 779–786.7. Kidd, PM. Alternative Medicine Review. 2007; 12(3): 207-227.
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