Fat provides our body with twice as much energy as protein and carbohydrates. Omega-3 fatty acids are polyunsaturated fatty acids. There are 3 forms of omega-3 fatty acids in food. The three most important forms are alpha-linolenic acid (ALA), docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The body primarily needs polyunsaturated fatty acids, two of which are essential for human health, i.e. they are vital. As our body cannot produce them on its own, we need to obtain these fatty acids from our diet. These are the omega-6 fatty acid linoleic acid and the omega-3 fatty acid alpha-linolenic acid (ALA). The “good” fats are necessary for many processes in the body. Omega-3 fatty acids, which are found in linseed and fish, for example, are particularly valuable. Around 80 grams meet a person's daily requirement for fat.

However, a maximum of 1/3 of the total fat intake should be covered by saturated, i.e. animal fats. The heart and circulation are positively supported by omega-3 fatty acids, which are contained either in vegetable oils (e.g. linseed oil) or in fatty fish such as salmon or tuna. But here too there are big differences. Herring, for example, contains 2700 mg per 100 g of EPA fatty acid but only 450 mg/100 g of DHA fatty acid. The reverse is true for salmon: 700 mg/per 100 g of EPA but 2,140 mg/per 100 g of DHA. When supplementing with food supplements, the correct dosage and method of intake (time of intake, duration) are important - in any case, however, the current status should be determined in advance by means of a laboratory value. 

You can find our products with Omega 3 & 6 in the customer brochure "04 - Fatty acids".