Omega-3 and Omega-6 Essential Fatty Acids

The Balancing Act Between Omega-3 and Omega-6
We are what we eat. This is particularly true of our cell membranes, which are made up of the fats or lipids in our diet. Some lipids can be made by the body, such as cholesterol, but others are only available through diet - these are called essential fatty acids (EFA's).

Omega-6 and Omega-3 are the two main classes of essential fatty acids (EFAs). Omega-6 EFAs are contained in all vegetable oils. They are almost totally made of up linoleic acid and its derivatives. GLA (gamma linoleic acid) is considered one of the more valuable. It is found in evening primrose oil and borage oils.

Omega-3 essential fatty acids are found to a limited degree in some plants, but are present in all fish and shellfish. Fish found in cold, deep water provide more of Omega 3 than others.

A number of studies in The UK, US, Germany and Australia have reported on the benefits of Omega-3 fatty acids and Omega-3 fatty acids foods.
They conclude that

Omega-3 is vital to our health and well being, and
dietary deficiencies of these omega acids are connected to several diseases including arthritis, autoimmune disorders, cancer, coronary heart disease, hypertension and skin conditions - psoriasis and eczema.

Omega-3 and Omega-6 EFA have vital roles to play in the body's biochemistry. The Omega-6 group contains large quantities of linoleic acid (LA). This is converted into arachidonic acid, which in turn leads to the production of many other chemicals. When these are over-produced, they can have negative effects, such as uncontrolled or excessive inflammation from a small trigger.

The Omega-3 group on the other hand is rich in alpha-linolenic acid (ALA), which in turn is converted into two other EFA's - eicosapentanoic acid (EPA) and docosahexanoic acid (DHA). These have the opposite effect of arachidonic acid.

The key is balance. Arachidonic acid stimulates the production of important chemicals, while EPA and DHA ensure these substances are not over produced.

Diets that are low in meat, high in vegetables, fish and nuts and that use unprocessed oils contain a good even balance of Omega-3 and Omega-6 PUFAs (polyunsaturated fatty acids).

Western diets, however, are generally higher in meat and use processed oils. This processing converts many vegetable oils from Omega-3 to Omega-6. As a result, Western diets contain a ratio as high as 10:1 of Omega-6 to Omega-3. Bad news when we consider then that inflammation, to a certain degree, is a result of a dietary imbalance between Omega-3 and Omega-6.

So what exactly are the benefits of Omega-3 Fatty Acids in the diet?
The immune system is designed to defend the body against invading organisms. One of the first responses is a series of reactions usually referred to as inflammation. In a balanced body, arachidonic acid is converted into pro-inflammatory compounds, then after the invader has been neutralised, EPA and DHA is mobilised to calm the reaction down. The body uses the same metabolic pathways to process both Omega-3 and Omega-6 EFA's. The western diet is so high in Omega-6, that there is not enough Omega-3 to produce the EPA and DHA to reverse the effects of arachidonic acid.

Prolonged exposure to uncontrolled inflammation can contribute to serious conditions. Swelling in joints can lead to pain and breakdown of cartilage and ultimately arthritis. Over-responsive airways can be stimulated by allergens and eventually lead to changes in the muscle structure in conditions such as asthma.

Increasing the amount of Omega-3 EFA in the diet can help rebalance the fatty acid pool in the body and return the biochemistry to its healthy state.

Some of the best natural sources of Omega-3 are marine, or fish oils. As we've said before though, you need a lot of fish oil to see any significant anti-inflammatory effects. One particular study indicates 18 (1g) capsules a day. That's a lot of extra fat (18g). It's also a lot of capsules.

How does Lyprinol differ from these other food sources of Omega-3 Fatty Acids?
One of the main differences between Lyprinol and fish oils is the amount required to produce a significant effect. Compared to fish oil doses of 18g per day, Lyprinol has been shown to be effective at a dose of 1 to 2 capsules per day. This is equivalent to just 100mg of Lyprinol oil and 300mg of olive oil. This equals just 400mg of fat per day, compared to 18g per day, if you were to take fish oils.

Independent studies have compared Lyprinol to several foods high in Omega-3 fatty acids. Regarding anti-inflammatory properties and joint swelling, Lyprinol has been shown to be:

100 times more potent than EPA Max (fish oil)
125 times more potent than orginal freeze dried mussel powder
175 times more potent than evening primrose oil
175 times more potent than Salmon Oil
200 times more potent than Flax Oil

Lyprinol works by inhibiting the metabolic pathways in the inflammation process. This is because the Omega-3 PUFAs present in Lyprinol are metabolised in the body instead of other fatty acids responsible for starting and prolonging the process of inflammation.

Lyprinol is one of the best natural sources of Omega-3 in the diet, because it contains additional lipids, unique to the Green Lipped Mussel - its like fish oil but better.