Natural Traditions - Ahiflower Oil (Omega 3-6-9)

Product Notes:

You may have turned to vegetarian sources such as flax, chia, sacha inchi seed oil in the past, but they don't have as rich a profile in the various types of omega-3, 6 and 9 fatty acids as Ahiflower Oil does, particularly the type that's more likely to get converted to the main type of longer-chain Omega-3s we need most of during our prime years, EPA (eicosapentaenoic acid), which helps reduce inflammation and acts as a precursor to DHA (docosahexaenoic acid). It also contains Gamma-Linolenic Acid (GLA), which is beneficial for the skin and immune system, and is not in flax, chia or even fish oil.

The Ahi Flower is a member of the borage family, which has been bred from a type of plant which tended to grow near wheat fields in England. This oil extracted from it delivers a healthy 3.5 to 1 balance of Omega 3 to Omega 6 (there are a total of 63% Omega 3s, 18% Omega 6s, and 6% Omega 9s); and it contains ALA, SDA, GLA, plus Linoleic, Oleic, Palmitic, and Other Fatty Acids.

While many plant-based sources of Omega 3's including Ahiflower oil contain ALA (alpha-linolenic acid), only about 5% of that particular type gets converted to EPA; compared to between 20 to 30% of SDA (stearidonic acid), which Ahiflower has quite a lot of (and many rival plant sources have none of), such that the net result is that EPA gets converted up to 3 or 4 times more efficiently in Ahiflower oil than in flax seed oil, for example.