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Krill Oil is ‘Safe, Well Tolerated and Effective’

[amazon_link asins=’B004TBCT4G,B00IP1E3O0,B0013OULGA,B0020MMBWQ,B0184SMS9A,B01M3PRSSF,B00C1C22QU,B0038NB8M0,B01MCWCO2Y’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’105ccbd2-3fca-11e7-95c5-01a28eb4d66c’]Daily supplements of omega-3-rich krill oil is a safe and effective way of increasing levels of EPA and DHA, according to a new study.

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Four weeks of krill oil supplementation raised levels of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) in overweight and obese men and women with “no indication of adverse effects on safety parameters.”

Demand for krill oil, rich in omega-3, phospholipids and antioxidants, is increasing. Krill are small shrimp-like marine crustaceans eaten by fish, birds and whales. Krill are considered to have the largest biomass of any multi-cellular animal in the world.

Source: NutraIngredients October 26, 2009

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The Incredible Importance of Omega-3’s

Salmon is a rich source of EPA.
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The American Journal of Clinical Nutrition has published three studies investigating the role of EPA and DHAomega-3 fats in elderly populations.

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In short, the story the studies tell is this: low concentrations of EPA and DHA result in an increased risk of death from all causes and accelerated cognitive decline. However, short-term intervention with EPA and DHA in the healthy elderly had no effect on mental well-being, suggesting that dietary habits that include a higher intake of omega 3’s may bring certain health benefits that short-term supplementation cannot provide.

All three studies underscore the importance of maintaining a high dietary omega-3 intake throughout your life.
Sources:
American Journal of Clinical Nutrition September 2008; 88(3): 595-596
American Journal of Clinical Nutrition September 2008; 88(3): 706-713
American Journal of Clinical Nutrition September 2008; 88(3): 714-721
American Journal of Clinical Nutrition September 2008; Vol. 88, No. 3, 722-729

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Suppliments our body needs

Fucoxanthin

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Definition:Fucoxanthin is a carotenoid, with formula C42H58O6. It is found as an accessory pigment in the chloroplasts of brown algae and most other heterokonts, giving them a brown or olive-green color. Fucoxanthin absorbs light primarily in the blue-green to yellow-green part of the visible spectrum, peaking at around 510-525 nm by various estimates and absorbing significantly in the range of 450 to 540 nm. Some metabolic and nutritional studies carried at Hokkaido University indicate that fucoxanthin promotes fat burning within fat cells in white adipose tissue by increasing the expression of thermogeniIt is a type of carotenoid found naturally in edible brown seaweed such as wakame (Undaria pinnatifida) and hijiki (Hijikia fusiformis), which are used widely in Asian cuisine. Wakame is the seaweed used in miso soup….CLICK & SEE THE PICTURES

Fucoxanthin is also found in much smaller amounts in red seaweed (the kind typically used in Japanese sushi rolls) and green seaweed.

Both wakame and hijiki are available at Japanese specialty food stores, some health food stores and online. Although brown seaweed is the richest source of fucoxanthin, you would have to eat an unrealistic amount of it daily to get fucoxanthin levels close to those used in research studies.

Fucoxanthin is also available as a nutritional supplement in capsule form and can be found in some health food stores and online.

Medicinal Uses:

Weight Loss
Fucoxanthin is being explored for weight loss. So far, only animal studies have been done. Japanese researchers have found that fucoxanthin (isolated from wakame) promotes the loss of abdominal fat in obese mice and rats. Animals lost five to 10% of their body weight.

Although it’s not fully understood how fucoxanthin works, it appears to target a protein called UCP1 that increases the rate at which abdominal fat is burned. Abdominal fat, also called white adipose tissue, is the kind of fat that surrounds our organs and is linked to heart disease and diabetes. Fucoxanthin also appears to stimulate the production of DHA, one of the omega-3 fatty acids found in fatty fish such as salmon.

Although it’s promising and already a popular nutritional supplement, more research is needed to determine if fucoxanthin will work in the same way in humans. If it does prove to be effective, fucoxanthin could be developed into a diet pill for obesity.

You may click to see:->Brown Seaweed that may Help Fight Obesity

Diabetes
Fucoxanthin has also been found in animal studies to decrease insulin and blood glucose levels. Researchers hypothesize that fucoxanthin anti-diabetes effect may be because fucoxanthin appears to promote the formation of DHA (the omega-3 fatty acid found in fish oil). DHA is thought to increase insulin sensitivity, improve triglycerides and reduce LDL (“bad”) cholesterol.

Cancer
Preliminary research in test tubes suggests that fucoxanthin may have anti-tumor effects. No studies have looked at whether this holds true in humans or if taken orally. It’s far too early for fucoxanthin to be used as a complementary treatment for cancer.

Side Effects
Because there hasn’t been research on fucoxanthin in humans, the possible side effects aren’t known.

People shouldn’t consume large amounts of wakame or other types of seaweed as a source of fucoxanthin. Seaweed is rich in iodine and excessive consumption may result in iodine poisoning. High levels of iodine can interfere with the function of the thyroid gland. Also, consuming excess amounts of iodine-rich foods isn’t recommended if there is a known allergy or hypersensitivity to iodine.

Resources:
http://en.wikipedia.org/wiki/Fucoxanthin
http://altmedicine.about.com/od/herbsupplementguide/a/fucoxanthin.htm

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Krill Oil Better Than Fish Oil

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Krill oil is made from krill, a small, shrimp-like crustacean that inhabits the cold ocean areas of the world. Despite their small size, krill make up the largest animal biomass on the planet. There are approximately 500 million tons of krill roaming around in northern seas...

Krill oil, like fish oil, contains omega-3 fats such as eicosapentanoic acid (EPA) and docosahexanoic acid (DHA). However, in fish oil, these omega-3 fats are found in the triglyceride form. In krill oil, they are found in a double chain phospholipid structure. The fats in human cell walls are in the phospholipid form.

The phospholipid structure of the EPA and DHA in krill oil makes them much more absorbable. Krill oil also contains vitamin E, vitamin A, vitamin D and canthaxanthin, which is a potent anti-oxidant.

The anti-oxidant potency of krill oil is, in terms of ORAC (Oxygen Radical Absorptance Capacity) values, 48 times more potent than fish oil.

The astaxanthin found in krill oil provides also excellent protection against ultraviolet light and UV-induced skin damage.

Sources:
Four Hour Work Week July 23, 2008
Alternative Medicine Review September 2007; 12(3):207-27
Journal of the American College of Nutrition February 2007; 26(1):39-48

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Omega-3 With High Fat Meal Eases Cardiovascular Changes

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Consuming the omega-3 eicosapentaenoic acid along with a high fat meal may counter the detrimental effects on arterial stiffness, suggests new research.

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The small study with 17 healthy men adds to an ever-growing body of science supporting the cardiovascular benefits of omega-3 consumption, which all started with Jörn Dyerberg, Hans Olaf Bang and Aase Brondum in the early 1970s.

Increased consumption of EPA, and the longer chain docosahexaenoic acid (DHA), has previously been linked to improved heart rhythms, reduced risk of a second heart attack, and reduced risk of cardiovascular disease.

Researchers form King’s College London investigated how ingestion of EPA with a high fat meal could affect vascular function post-prandially (after a meal) – something that has not previously been studied.

Wendy Hall and co-workers report their findings in the new issue of the Journal of Nutrition.

The volunteers were randomly assigned to consume a high fat meal (51 grams of fat per serving) with one meal containing only high-oleic sunflower oil (HOS) or HOS plus five grams of EPA. A one-week wash-out period was observed before the men consumed the other meal. On both occasions, a second high fat (44 grams of fat) was consumed four hours after the first.

Hall and co-workers report that, as could be expected, blood levels of EPA increased following the EPA-supplemented meal, peaking at 2.10 millimoles per litre (mm/L) five hours after consumption, while no such increases were observed in the HOS-only group.

Stiffness of the arteries, measured using digital volume pulse (DVP) to derive a stiffness index (DVP-SI), showed significant improvements after the EPA-supplement meal, compared to the control group, report the researchers. No differences between the HOS and HOS plus EPA meals were observed three hours after consumption, however.

“In conclusion, adding EPA to a high-fat meal results in acute changes in vascular tone, independent of changes in oxidative stress,” wrote Hall.

Supporting science
The study follows on the heels of similar results, published last September in the European Journal of Clinical Nutrition (doi: 10.1038/sj.ejcn.1602886), that supplementation with omega-3 fatty acids may improve the elasticity of blood vessels and improve overall cardiovascular health.

The older study reported improvements in arterial elasticity but no effect on blood pressure in overweight hypertensive patients.

This challenged previous studies that reported improvements in blood vessel elasticity, but also reductions in blood pressure and levels of inflammatory markers.

Such conflict in the science highlights the need for considerable further research into the area.

Sourcing concerns
The risk of pollutants from oily fish, such a methyl mercury, dioxins, and polychlorinated biphenols (PCBs) have led to some to advocate a reduction in fresh fish intake, despite others advising that the benefits of fish consumption outweigh the risks.

Such conflicting views on fish intake have seen the number of omega-3 enriched or fortified products on the market increase as consumers seek omega-3s from ‘safer’ sources. Most extracted fish oil is molecularly distilled and steam deodorised to remove contaminants.

But fears about dwindling fish stocks have pushed some industries to start extracting omega-3s from algae. Indeed, companies such as Martek Biosciences and Lonza are already offering algae-derived omega-3 DHA as a dietary supplement.

Source: Journal of Nutrition
February 2008, Volume 138, Pages 287-291
“A High-Fat Meal Enriched with Eicosapentaenoic Acid Reduces Postprandial Arterial Stiffness Measured by Digital Volume Pulse Analysis in Healthy Men”
Authors: W.L. Hall, K.A. Sanders, T.A.B. Sanders, P.J. Chowienczyk