The omega are polyunsaturated fatty acids that in our body carry out energetic, structural functions and also have a very important metabolic and regulatory role: they are indispensable for the formation of cellular membranes, skin health, hemoglobin synthesis and molecules which regulate hormone production, vasoconstriction, immune, coagulation and inflammatory processes. Among the omega are the Omega 3, 6 and 9.
Omega-3 and Omega-6 are essential fatty acids, indispensable for the proper functioning of the organism and cannot be synthesized but are taken only through nutrition. Omega-9s are not considered essential fatty acids, the human body can synthesize them from other unsaturated fatty acids.
The main fatty acids of the Omega-3 group are: alpha-linolenic acid (ALA); eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The forefather of the Omega-3 family is alpha-linolenic acid (ALA), a nutrient considered essential because human cells are unable to synthesize it. After being taken, the alpha-linolenic acid is converted into other polyunsaturated fats - EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) - which are the biologically active Omega-3 responsible for the benefits associated with these fatty acids. The main plant sources of Omega-3 are flaxseed oil, chia and nuts. The main Omega-6 fatty acid is linoleic acid, with an anti-inflammatory action. Omega-9, including oleic and erucic acid, are not considered essential because they can be synthesized from other unsaturated fats (Omega 3-6). Precisely for this reason it is recommended to take Omega 9 in diets poor in these fatty acids.
These very precious fatty acids, therefore, represent a dietary support of considerable importance and consequently it is often recommended to integrate them into diets deficient in these nutrients, as can be the vegetarian and vegan diets.
Reason for which even the growth of vegan and vegetarian diets seems unstoppable. It is a growing phenomenon on a global level. Especially thanks to the fact that these dietary supplements are chosen not only by consumers who have undertaken vegetarian and vegan lifestyles, but by an increasingly wider public, which gives them a value in different aspects in the health, ethical and qualitative areas.
In common thinking it is believed that the more Omega they take the better; but this is only partially true. The evolution of research in the medical field in the nutraceutical field considers the ratio between the fatty acids taken as a fundamental criterion for nutritional balance. Optima Naturals with OMEGA 3.6.9 VEG has chosen to follow the latest scientific research that recommends consuming these essential fatty acids with an Omega 3: Omega 6: Omega 9 ratio of 2: 1: 1 / 0.5.