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Organic Flaxseed Oil
FA5
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IN STOCK - YES
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What is Organic Flaxseed Oil?
Flaxseed Oil (organic) including alpha linolenic acid (ALA), Oleic Acid (OA) and Linoleic Acid (LA). Flaxseed oil benefits include cardiovascular health, a balance of omega-3 and omega-6 fatty acids, healthy skin, a plant rich omega-3 fatty acid for vegetarians and health cell membranes.
Who Should Consider Organic Flaxseed Oil?
There are numerous benefits of flax seed oil for everyone, particularly:
- People seeking heart disease prevention support;
- People with high blood pressure;
- People with autoimmune disorders such as Lupus and Multiple Sclerosis;
- People who experience fatigue;
- People with constipation;
- People with skin complaints such as psoriasis, eczema, rosacea, and acne;
- People who desire healthy hair, skin and nails.
Why? To aid in restoring proper levels of essential fatty acids in the body to protect against the development of chronic degenerative diseases such as heart disease, autoimmune diseases and skin diseases.
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What is Organic Flaxseed Oil?
The fibrous stalk of the flax plant (linum usitatissimum) has been a source of linen fiber used for clothing and a healing food since the beginning of civilization. First cultivated in Europe, the plants brown seeds were used to prepare balms for inflamed skin. Today the plant is best known for the therapeutic oil gently pressed from its tiny, nutrient-dense seed. The health benefits of flax seed oil have earned it a solid reputation for treating a range of ailments.
Flax seed oil is recognized as nature’s best vegetable source of Alpha Linolenic Acid, a beneficial omega-3 fatty acid, which several studies indicate has the ability to reduce risk for a host of adverse health conditions. Approximately 20% of the Alpha Linolenic Acid we consume is transformed in our bodies into two other beneficial fatty acids: Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA) – the same beneficial compounds found in fish oil.
Oleic Acid, a mono-unsaturated fatty acid, has been shown to lower blood levels of cholesterol. Doctors and researchers have been aware that eating a Mediterranean diet (including fruits, vegetables and olive oil) may reduce the risk of heart disease and other illnesses.
Linoleic Acid, a polyunsaturated omega-6 fatty acid, is also found in abundance in flaxseed oil. Linoleic Acid is vital for proper functioning of nerve cells, cell membranes, cell tissues and prostaglandins. Prostaglandins are hormone like compounds that influence almost every body system, from decreasing inflammation, to regulating blood pressure to PMS related water retention.
Organic flaxseed oil is made from gently pressing certified organic flaxseeds.
What does Organic Flaxseed Oil do for me?
- Promote cardiovascular health 2,3,6
- Provide a nutritional balance of omega-3 and omega-6 fatty acids 4,5
- Promote healthy skin
- Provide a rich plant source of omega-3 fatty acid for vegetarians
- Keep cell membranes working properly and efficiently 4
Healthy Heart
The American Heart Association updated their Dietary Guidelines to reflect the beneficial effects of Alpha Linolenic Acid and its dietary sources. They conveyed that healthy people should eat omega-3 fatty acids from fish and plant sources to protect their hearts. Their research found that omega-3 fatty acids make the blood less likely to form clots that cause heart attack, and they protect against irregular heartbeats that cause sudden cardiac death. 3 In a separate study, researchers revealed that patients using flaxseed oil had better lipid profiles compared to those using olive oil. The flaxseed oil proved more effective lowering blood cholesterol than olive oil. 6 Additional studies echo the benefits of supplementing with omega-3. After observing 64 patients over an eight week period, researchers concluded that supplementing with omega-3 decreased serum triglyceride levels and had an overall positive effect on lipoprotein profiles. 7
Balance
Omega-3 fatty acids have been a part of the human diet for thousands of years. It has been estimated that the ratio of omega-6 to omega-3 fatty acids in the diet of early humans was 1:1. The ratio in the United States today has risen to approximately10:1. 5 Research suggests that modern diets may be too rich in omega-6 fatty acids and deficient in omega-3 fatty acids which can contribute to growing health concerns. The optimal ratio of omega-6 to omega-3 fatty acids is 4:1, or four times the amount of omega-6 fatty acids to omega-3 fatty acids. 4 Flax seed oil use provides an optimal balance of both the omega-3 and omega-6 fatty acids.
Somewhat Vegetarian Friendly
Flaxseeds (and flax seed oil) are the richest plant source of omega-3 fatty acid. Due to the benefits of EPA and DHA produced from Alpha Linolenic Acid in the diet, flax seed oil supplements may be particularly important for vegetarians and people who prefer not to eat fish often. Unfortunately the capsules containing flaxseed oil contains gelatin, which is an animal-derived ingredient. Consider our Plant Source DHA supplement, which is 100% vegetarian--contains no animal-derived ingredients.
Cell health
Studies show that omega-3 has an integral role in the function of cell membranes. 2 A fatty acid deficiency may prohibit the cell membrane to perform its vital function – to act as a selective barrier, or “gatekeeper,” that controls the passage of certain materials in and out of the cell. Cells can lose their ability to hold water, vital nutrients, and electrolytes, lose their ability to communicate with other cells and be controlled by regulated hormones. 4
Why do I need Alpha Linolenic Acid and Linoleic Acid?
Flax seed oil is a remarkably good source of Alpha Linolenic Acid and Lenoleic Acid. These essential fatty acids help regulate everyday cellular functions in the body that are necessary for good health. The body cannot produce essential fatty acids naturally so we must get them in our diet or through nutritional supplements; that is why they are called “essential.”
Am I not supposed to avoid fat?
You should only avoid trans fatty acids, such as those found in refined, processed and deep fried foods, margarine and other hydrogenated vegetable oils. Fats, whether they started out good or not, are irrevocably changed for the worse when they are heated. EFA's are polyunsaturated; they have carbon bonds that are easily broken and do not result in harm to the body. When these polyunsaturated fats are heated their bonds change and they become trans fatty acids: sticky and harmful fats that interfere with the bodies ability to utilize EFAs.
How much organic flaxseed oil do I need?
We recommend that you take 2 softgel capsules daily.
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Label Facts
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Supplement Facts
Serving Size: 2 Softgels
Servings per container: 30 |
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Amount Per Serving |
% Daily Value |
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| Total Calories: 32 |
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| Total Fat |
2000 mg |
3%* |
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| Saturated Fat |
180 mg |
<1%* |
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| Trans Fat |
0 mg |
† |
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| Unsaturated Fat |
1820 mg |
† |
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| Monounsaturated Fat |
360 mg |
† |
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| Polyunsaturated Fat |
1460 mg |
† |
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| Total Carbohydrate |
251 mg |
<1%* |
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| Protein |
545mg |
1%* |
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| Organic Flaxseed Oil |
2000 mg |
† |
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Other ingredients: Gelatin, glycerin, purified water, carob extract.
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Dietary Restrictions
 Gelatin capsule used with a vegetarian formula.
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References
Fatty Acid References / Additional Resources
- Seidelin, K.N., Myrup, B., and Fischer-Hansen, B. "n-3 Fatty Acids in Adipose Tissue and Coronary Artery Disease are Inversely Correlated". American Journal of Clinical Nutrition 55: 1117-9, 1992.
- Kromhout, D., Bosscheiter, E.B, and De Lezenne-Coulander, "Inverse Relation Between Fish Oil Consumption and 20 Year Mortality from Coronary Heart Disease". New England Journal of Medicine 312: 1205-9, 1985.
Double-Blind Placebo-Controlled Trials
- Belluzzi, A., C. Brignola, M. Campieri, A. Pera, S. Boschi and M. Miglioli (1996). "Effect of an enteric-coated fish-oil preparation on relapses in Crohn's disease." N Engl J Med 334(24): 1557-60.
- Durrington, P. N., D. Bhatnagar, M. I. Mackness, J. Morgan, K. Julier, M. A. Khan and M. France (2001). "An omega-3 polyunsaturated fatty acid concentrate administered for one year decreased triglycerides in simvastatin treated patients with coronary heart disease and persisting hypertriglyceridaemia." Heart 85(5): 544-8.
- Geerling, B. J., A. Badart-Smook, C. van Deursen, A. C. van Houwelingen, M. G. Russel, R. W. Stockbrugger and R. J. Brummer (2000). "Nutritional supplementation with N-3 fatty acids and antioxidants in patients with Crohn's disease in remission: effects on antioxidant status and fatty acid profile." Inflamm Bowel Dis 6(2): 77-84.
- Goodfellow, J., M. F. Bellamy, M. W. Ramsey, C. J. Jones and M. J. Lewis (2000). "Dietary supplementation with marine omega-3 fatty acids improve systemic large artery endothelial function in subjects with hypercholesterolemia." J Am Coll Cardiol 35(2): 265-70.
- Stark, K. D., E. J. Park, V. A. Maines and B. J. Holub (2000). "Effect of a fish-oil concentrate on serum lipids in postmenopausal women receiving and not receiving hormone replacement therapy in a placebo-controlled, double-blind trial." Am J Clin Nutr 72(2): 389-94.
- Stoll, A. L., W. E. Severus, M. P. Freeman, S. Rueter, H. A. Zboyan, E. Diamond, K. K. Cress and L. B. Marangell (1999). "Omega 3 fatty acids in bipolar disorder: a preliminary double-blind, placebo-controlled trial." Arch Gen Psychiatry 56(5): 407-12.
- van der Tempel, H., J. E. Tulleken, P. C. Limburg, F. A. Muskiet and M. H. van Rijswijk (1990). "Effects of fish oil supplementation in rheumatoid arthritis." Ann Rheum Dis 49(2): 76-80.
- Vericel, E., C. Calzada, P. Chapuy and M. Lagarde (1999). "The influence of low intake of n-3 fatty acids on platelets in elderly people." Atherosclerosis 147(1): 187-92.
- Volker, D., P. Fitzgerald, G. Major and M. Garg (2000). "Efficacy of fish oil concentrate in the treatment of rheumatoid arthritis." J Rheumatol 27(10): 2343-6.
- von Schacky, C., P. Angerer, W. Kothny, K. Theisen and H. Mudra (1999). "The effect of dietary omega-3 fatty acids on coronary atherosclerosis. A randomized, double-blind, placebo-controlled trial." Ann Intern Med 130(7): 554-62.
- Yam, D., G. Bott-Kanner, I. Genin, M. Shinitzky and E. Klainman (2001). "[The effect of omega-3 fatty acids on risk factors for cardiovascular diseases]." Harefuah 140(12): 1156-8, 1230.
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