Omega 3 (AnchOmega®)

Omega 3 of AnchOmega® it is a supplement of high quality, designed to help you maintain a healthy balance in your body. Thanks to its content in EPA and DHA, two essential fatty acids, contributes to the well-being of the heart, brain and joints, in addition to having positive effects on mood and inflammation.^1,2.

In the current diet, there is an excess of omega 6 compared to omega 3, which promotes chronic inflammatory processes.³. That's why, supplementing with an omega 3 is important. AnchOmega®, derived from wild fish and highly bioavailable, is a simple and effective way to restore that lipid balance and promote optimal health.⁴.

Main benefits:

• Supports cardiovascular health: helps to maintain triglyceride levels, blood pressure and elasticity of blood vessels⁵.
• Improves mood and concentration: thanks to DHA, essential for the brain and nervous system⁶.
• Promotes joint and metabolic well-being: The EPA has anti-inflammatory properties that relieve joint and muscle discomfort.⁷.
• Contributes to a healthy vision: DHA is part of the retina and is key to eye health⁸.
• Balances the body's inflammatory response, helping to reduce physical and mental wear and tear^2.9.

Why AnchOmega®?

Omega 3 of AnchOmega® it is obtained exclusively from Peruvian anchovy You didn't provide any text to translate. Please provide the text you want to translate from Spanish to English.Peruvian anchoveta), captured in the wild in the FAO Area 87, one of the cleanest and most sustainable marine areas on the planet, located off the coasts of South Pacific of Peru.

This region benefits from the Humboldt Current, rich in oxygen and nutrients, which generates exceptional marine biodiversity and a high concentration of omega 3 in the anchovy.¹⁰.

Unique advantages of the anchovy:

• High natural content of EPA and DHA, which allows obtaining effective concentrations without the need for aggressive chemical processes.¹⁰.
• Low bioaccumulation of toxins: being a small fish, with a short lifespan and low in the food chain, it contains minimal amounts of heavy metals such as mercury or lead.¹¹.
• Sustainable capture: anchovy populations are among the best managed in the world, with strict controls and annual quotas that ensure the conservation of the ecosystem.¹².

These characteristics make the anchovy the ideal fish for producing a safe, effective omega 3 with excellent digestive tolerance.

Product claims:

• An intake of 250 mg of eicosapentaenoic and docosahexaenoic acids contributes to the normal functioning of the heart.
• An intake of 250 mg of docosahexaenoic acid helps maintain normal brain function.
• An intake of 250 mg of docosahexaenoic acid contributes to the maintenance of normal vision.

Bibliography:

¹Simopoulos, A. P. (2002). Omega-3 fatty acids in inflammation and autoimmune diseases. J Am Coll Nutr, 21(6), 495-505.

²Calder, P. C. (2006). n-3 polyunsaturated fatty acids, inflammation, and inflammatory diseases. Am J Clin Nutr, 83(6 Suppl), S1505-S1519.

³Simopoulos, A. P. (1999). Essential fatty acids in health and chronic disease. Am J Clin Nutr, 70(3 Suppl), 560S-569S.

⁴Lavie, C. J., et al. (2009). Omega-3 Polyunsaturated Fatty Acids and Cardiovascular Diseases. J Am Coll Cardiol, 54(7), 585–594.

⁵Mori, T. A. (2014). Marine omega-3 fatty acids in the prevention of cardiovascular disease. Phytotherapy, 90, 105-109.

⁶McNamara, R. K., & Carlson, S. E. (2006). Omega-3 fatty acids in brain development and function. Prostaglandins Leukotrienes Essential Fatty Acids, 75(4-5), 329-349.

⁷Kremer, J. M. (2000). n-3 fatty acid supplements in rheumatoid arthritis. Am J Clin Nutr, 71(1 Suppl), 349S–351S.

⁸SanGiovanni, J. P., & Chew, E. Y. (2005). The role of omega-3 long-chain polyunsaturated fatty acids in health and disease of the retina. Prog Retin Eye Res, 24(1), 87-138.

⁹Calder, P. C. (2012). Mechanisms of action of (n-3) fatty acids. J Nutr, 142(3), 592S-599S.

¹⁰FAO. (2020). The State of World Fisheries and Aquaculture. Food and Agriculture Organization of the United Nations.

¹¹Gutiérrez, M., et al. (2008). Reproductive biology and fisheries of Anchovy (Engraulis ringens) in Peru. Lat Am J Aquat Res, 36(2), 323-331.

¹²Christensen, V., et al. (2009). Impact of fisheries on the South Pacific ecosystem. Ecol Model, 220(21), 2872–2883.