FAQ

All fatty acids hold enormous potential for the body, in that they are converted into other molecules that perform vital roles in regulating, mediating, inducing and countering myriad body functions.

It has been ascertained that people need to consume polyunsaturated Omega-3 and Omega-6 fatty acids in order to be able to live. The main sources of these fatty acids are vegetable fats (Omega-6) and fat fish (Omega-3).

A normal diet consists of around 30 % dietary fat, 55-60 % carbohydrates and 10-15 % protein. Dietary fat contains many different fatty acids, including Omega-3 and Omega-6, bound to triglycerides (intake around 90 g per day), phospholipids (intake 4-8 g per day) and cholesterol (intake around 0.3 g per day).

Dietary fat is carried intact by mouth and stomach to the small intestine where it is mixed with bile acid and enzymes and converted into fatty acids. The free fatty acids are taken up by intestinal cells and liver cells that use the fatty acids as building blocks in the production of their own triglycerides and phospholipids.

Dietary fat is carried to the blood via the small intestine, the lymph node system and the liver and transported to all of the body’s cells along with cholesterol, bound to protein.

These are bundled along with cholesterol and protein into various “boats” (VLDL, LDL, HDL, chylomicrons) that carry the fatty acids in the body’s flow systems, lymph nodes and blood, to all the body’s cells.

LDL cholesterol carries fatty acids in the blood to all of the body’s cells

Cholesterol is carried to the cells principally by the “LDL” boat, while surplus cholesterol is carried back to the liver in the “HDL” boat and transformed into bile acid. Triglycerides choose to travel mainly on the “VLDL” and “chylomicron” boats, while phospholipids position themselves “on deck” in the different boats. The protein in the boats recognizes the stopping points (the receptors) in the cells that utilise Omega-3 and Omega-6 fatty acids as building blocks in the membranes surrounding the cell and the components inside the cell.

Below you will find an introduction to the differences between omega-3’s, 6’s and 9’s and should give you a better idea as to why this fatty acids are important and why we hear so much about one fatty acid versus another. 

Omega-6 and Omega-3 are called essential fatty acids.

Omega-3 and Omega-6 the two important polyunsaturated fatty acids are linoleic acid (LA) and alpha-linolenic acid (ALA). Linoleic acid (LA) is used to build omega-6 fatty acid. Alpha-linolenic acid (ALA) is used to build omega-3 fatty acids. 

These fatty acids cannot be synthesized in the body and must be supplied by the diet. Omega-6 and Omega-3 are called essential fatty acids. 

Omega-3 and omega-6 fatty acids are important in the normal functioning of all tissues of the body. 

Omega-3 from plant oils. 

Short chain omega-3 fatty acids are polyunsaturated fatty acids found in plant oils and fat from plants, e.g. raps and linseed oil. The fatty acids may be converted in vivo to long chain omega-3 fatty acids, but in this process more than 90% is lost, and cant be converted to long chain omeg-3 from fish.

Omega-9 is a nonessential fatty acid, since it is produced naturally by the body, it does not need to be supplemented.

Omega-9 is mainly used when there is an insufficiency of either omega-3, omega-6 or both. When the body doesn't have enough omega-3 or omega-6, it tries to compensate by producing omega-9 fatty acids to take their place.

Omega-3 fatty acids are important components of cellular and membrane lipids (the chief structural constituents of living cells) that are essential for life and health. Omega-3 fatty acid is a essential fatty acid (EFAs) that cannot be synthesized by the human body and therefore must be ingested in the foods we eat. 

Food source: Fish, Krill, Seal, Halve, Sea food, and same omeg-3 from all sea food sources. 

n−3 fatty acids (popularly referred to as ω−3 fatty acids or omega-3 fatty acids) are a family of essential unsaturated fatty acids that have in common a final carbon–carbon double bond in the n−3 position; that is, the third bond from the methyl end of the fatty acid.

Nutritionally important n−3 fatty acids include α-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), all of which are polyunsaturated. The human body cannot synthesize n−3 fatty acids de novo, but it can form "long chain" 20-carbon n−3 fatty acids (like EPA) and 22-carbon n−3 fatty acids (like DHA) from the "short chain" eighteen-carbon n−3 fatty acid α-linolenic acid. The short chain n−3 fatty acids are converted to long chain forms (EPA, DHA) with an efficiency of approximately 5% in men, and at a greater percentage in women.

Algae synthesize Omega-3 fatty acids from sunlight and carbon dioxide.

Small animals eat the algae.

Larger animals (i.e. fish) eat the smaller ones

Humans eat the fish.

Generally, yes, if you eat fat fish 2-3 times a week minimum 300 to 500 g each time. Ideally, your diet should supply at least 2650 mg of long-chain Omega-3 (DHA + EPA) per day, either from food sources or dietary supplementation.

Omega-3 fatty acids are found in deep, cold-water fish, such as salmon, mackerel, anchovies, and sardines.

Since most people are low in the Omega-3 fatty acid EPA it is important for us at ArcticMed to use fish oil from fish (sardins and anchovies) that are higher in EPA than DHA.

Omega-3 EFAs survive in the bloodstream about 4-6 hours before they begin to breakdown. The body cannot make or store these Omega-3 EFAs, and that is why they are referred to "essential" fatty acids. 

We have to eat them every day, for the rest of lives, or we begin to become like so many of the people around us today who are afflicted by the ravages of inflammatory diseases (i.e. obesity, diabetes, cancer, heart disease, arthritis, ADHD, depression, Alzheimer's, Parkinson's, MS, other autoimmune diseases, etc. etc. etc.) 

Omega-3 EFAs are the main components of brain and nerve tissue, including the retinas of the eyes, and essential constituents of every cell membrane in the body.

Omega-3 EFAs produce the most powerful anti-inflammatory eicosanoid hormones ("series 1", or "Good" eicosanoids), which are hormones found in every cell of the body. On the other hand, Omega-6 EFAs produce pro-inflammatory eicosanoid hormones ("series 2", or "Bad" eicosanoids), which are also hormones found in every cell of the body.

Ideally, for optimal health, these two types of eicosanoid hormones should be in a 1:1 to 3:1 ratio (Omega-6: Omega-3). Unfortunately, today, the average pro-inflammatory eicosanoid (Omega -6) to anti-inflammatory eicosanoid (Omega-3) ratio is around 10 to 30:1.

Omega-3 EFAs produce potent appetite suppression, when taken in sufficient quantities.

Omega-3 EFAs tremendously increase our stored fat burning capabilities, resulting in dramatically improved energy levels and stamina. These actions are achieved through the stimulation of Peroxisome Proliferator-Activated Receptor (PPAR). By contrast, Omega-6 EFAs have no PPAR stimulating action.

It really has everything to do with their respective chemical structures and what these structures permit the respective molecules to do as far as flexible, fluid movement and permeability.

There is only a difference of one double bond between two of the carbons in Omega-3 EFA (where the double bonds that occur every third carbon begin at carbon number three--hence the name"Omega-3"-- of the 20-carbon molecule that is EPA-a certain type of Omega-3, rather than not until carbon six--hence the name "Omega-6"--of the 20-carbon chain that makes up an Omega-6 EFA) .

What an amazingly subtle contrast that makes the difference between pro-inflammatory disease formation (Omega-6 EFAs) and anti-inflammatory disease prevention (Omega-3 EFAs).

The more fluid an EFA molecule is, the better it is for the surface of a cell whose membrane it now helps to form. This flexibility has everything to do with easy entry into the cell for vital nutrients and easy exit of cellular wastes.

More flexible EFA molecules make for easier neurochemical communication and hundreds of other health functions, fundamentally because of the chemical structure.

Omega-3 EFAs are much more fluid and flexible than Omega-6 EFAs, thereby causing much less inflammation and allowing easier blood flow, etc

Fish contains many natural compounds that protect unsaturated fatty acids (omega-3 among them) from oxidation. These are various water-soluble (eg vitamin C) and fat-soluble (eg tocopherols, carotenoids, ubiquinones) antioxidants and enzymes.

During the refining and purification of fish oil, most of it is lost, and in order to keep the omega-3s intact, antioxidant compounds are added.

These are mostly tocopherols. They keep unsaturated fatty acids stable in the bottle, but in the human body they are far from replacing the complex compounds naturally found in fish. This is one of the reasons why the results of clinical trials in which patients consume fish speak of greater health benefits than the results of studies with fish oil supplements.

Omega-3 Premium (ArcticMed) is different from other fish oil products on the market because the olive oil of exceptional quality, rich in polyphenols, protects fragile omega-3 acids by replicating the action of antioxidant compounds naturally found in fish. 

It protects omega-3 from damage not only in the bottle, but also in the body, and allows them to safely enter human cells and enjoy their benefits.

For general health, there should be a balance between omega-6 and omega-3 fatty acids. The ratio should be in the range of 1:1 - 4:1, omega-6 to omega-3.

The average modern diet provides plenty of omega-6 fatty acids, and most of us are getting somewhere between 10:1 to 30:1 to much omega-6, so supplements of omega-6 are usually not necessary.

It’s not so much that one omega is intermittently bad and another good; we just need them in the right proportions Mother Nature spent so much time — 40,000 years or so! — Meticulously fine-tuning our body and during the last 50 years we are losing this fine tuning, therefore the ration between omega-6 and omega-3 is so important, an unbalance fuels the inflammatory fires, and we know this can lead to litany of health issues.

A healthy diet contains a balance of omega-3 and omega-6 fatty acids in the range of maximum 4:1 omega-6 to omega-3. Omega-3 fatty acids help reduce inflammation, and omega-6 fatty acids tend to promote inflammation.

When balance between the two sides of the inflammatory cascade is restored, inflammation is reduced, and better health more readily achieved.

Omega-6 fatty acids are considered essential fatty acids: They are necessary for human health, but the body can' t make them -- you have to get them through food.

Along with omega-3 fatty acids, omega-6 fatty acids play a crucial role in brain function as well as normal growth and development.

Also known as polyunsaturated fatty acids (PUFAs), they help stimulate skin and hair growth, maintain bone health, regulate metabolism, and maintain the reproductive system.

There are several different types of omega-6 fatty acids, and not all promote inflammation. Most omega-6 fatty acids in the diet come from vegetable oils as linoleic acid (LA). 

Be careful not to confuse this with alpha-linolenic acid (ALA), an omega-3 fatty acid. Linoleic acid is converted to gamma-linolenic acid (GLA) in the body. It is then further broken down to arachidonic acid (AA). GLA can be gotten from several plant-based oils including evening primrose oil (EPO), borage oil, and black currant seed oil.

For an explanation of n and numerical nomenclature (such as n−6 or 18:2), see Nomenclature of fatty acids.

n−6 fatty acids (popularly referred to as ω−6 fatty acids or omega-6 fatty acids) are a family of unsaturated fatty acids which have in common a carbon–carbon double bond in the n−6 position; that is, the sixth bond from the end of the fatty acid.

The biological effects of the n−6 fatty acids are largely mediated by their conversion to n-6 eicosanoids that bind to diverse receptors found in every tissue of the body. The conversion of tissue arachidonic acid (20:4n-6) to n-6 prostaglandin and n-6 leukotriene hormones provides many targets for pharmaceutical drug development and treatment to diminish excessive n-6 actions in atherosclerosis, asthma, arthritis, vascular disease, thrombosis, immune-inflammatory processes, and tumor proliferation. Competitive interactions with the n−3 fatty acids affect the relative storage, mobilization, conversion and action of the n-3 and n-6 eicosanoid precursors. 

Gamma-linolenic acid (GLA) may reduce inflammation. Much of the GLA taken as a supplement is converted to a substance called DGLA that fights inflammation. Having enough of certain nutrients in the body (including magnesium, zinc, and vitamins C, B3, and B6) helps promote the conversion of GLA to DGLA

Omega-9 is a family of fatty acids which includes two major fatty acids called stearic acid and oleic acid. Stearic acid is a saturated fat which can be converted to oleic acid, which is monounsaturated. Oleic acid is the most abundant fatty acid found in nature and the primary oil produced by skin glands.

Omega-9 is a nonessential fatty acid since it is produced naturally by the body. It does not need to be supplemented. Omega-9 is mainly used when there is an insufficiency of either omega-3, omega-6 or both.

When the body doesn't have enough omega-3 or omega-6, it tries to compensate by producing omega-9 fatty acids to take their place. Omega-9 derivatives aren't as effective as omega-3 or omega-6 though and our health will eventually suffer.

Omega-3 and Omega-6 are essential fatty acids. They are considered essential because the body needs them but cannot produce them under any circumstances. Instead, they must be obtained either through a person’s diet or through supplements. Omega-9, however, is not truly an essential fatty acid.

The reason is because a limited amount of this fatty acid is produced by the body, but this production is only possible when the other omega fats are present in the body.

Omega-9 n−9 fatty acids' (popularly referred to as ω−9 fatty acids or omega-9 fatty acids) are a family of unsaturated fatty acids which have in common a final carbon–carbon double bond in the n−9 position that is, the ninth bond from the end of the fatty acid.

Some n−9s are common components of animal fat and vegetable oil. 

Two n−9 fatty acids important in industry are:

Oleic acid (18:1, n−9), which is a main component of olive oil and other monounsaturated fats Erucic acid (22:1, n−9), which is found in rapeseed, wallflower seed, and mustard seed. Rapeseed with high erucic acid content is grown for commercial use in paintings and coatings as a drying oil.

Unlike n−3 and n−6 fatty acids, n−9 fatty acids are not classed as essential fatty acids (EFA). This is both because they can be created by the human body from unsaturated fat, and are therefore not essential in the diet, and because the lack of an n−6 double bond keeps them from participating in the reactions that form the eicosanoids.

Omega-9’s are the most abundant fatty acids of all in nature, and they are not in short supply in our diets. They are also not considered essential because our bodies can make omega-9’s from unsaturated fat in our bodies.

Omega-9 fatty acids can be used by the body as a substitute for omega-3’s or 6’s if these essential fats are not present. However, omega-9’s really aren’t an ideal replacement for 3’s and 6’s, and the body will eventually suffer from this.

Omega 9 is the most abundant fatty acid in nature, and is not in short supply. 

The liquid is easy and convenient to dose for both adults and children. Our Omega-3 Premium (ArcticMed) is enough for 0.15 ml per kilogram of your body weight. For example, if you weigh 70 kg, you will need to consume 10 ml (tablespoon) per day. If you are giving to an 8 kg baby, you will only need 1.2 ml.

Liquid is easier to swallow. So it is perfect for babies, children, elderly people or seriously ill patients.

A spoon of liquid instead of 10 capsules. The capsule holds about 1 ml of fish oil. If you weigh 70 kg, you should absorb 10 capsules a day, and now one spoon is enough.

Omega-3 Premium (ArcticMed) has a great taste that does not need to be hidden in a capsule.

The liquid can be mixed with food. If you don't like liquid fish oil, try making a sandwich with Omega-3 Premium in the morning instead of butter, avocado or olive oil. Just don't forget to first calculate and fill in the amount you personally need.

We care about sustainability and environmental protection. Each additional production step, such as encapsulation, requires additional raw material, energy, manpower, and time costs. Leaves a bigger CO2 footprint and more trash.

The recommended average daily dose for children and adults is 0.15 ml/kg. For a person weighing about 70 kg, it is recommended to consume 10 ml per day.

That's enough for a medium tablespoon. If you decide to dose with a spoon, we advise you to measure how many milliliters it holds beforehand.

It is best to take it right before a meal or with a meal at any time of the day. We recommend taking it at the same time every day to form a habit.

Yes. The fish oil contained in our Omega-3 Premium (ArcticMed) is stable, free from heavy metals, phthalates (plastic softeners) and meets all EU requirements for cleanliness and purity of fish oil.

Our fish oil comes from sardines, anchovies and mackerel caught in the South Atlantic.

The life cycle of small fish is relatively short. They are more resistant to intensive fishing and therefore have less impact on the environment.

In addition, they are lower on the food chain than, for example, salmon or other large fish, so they accumulate less pollutants such as heavy metals or phthalates.

The fish oil contained in our Omega-3 Premium (ArcticMed) has the "Friend of the sea (FOS)" certificate, which proves that the product is sustainable and that by consuming it you contribute to the preservation of nature.