Bluebonnet Nutrition’s Omega-3 Natural Joint Formula
Bluebonnet Nutrition’s Natural Omega-3 Joint Formula Softgels supply high EPA vs DHA in a ratio scientifically relevant for maintaining joint health. The fish oil used is derived from deep sea, cold water fish off the coast of Peru that has been molecularly distilled, which virtually eliminates all heavy metals (e.g., mercury), PCBs and other contaminants, as well as the unpleasant fishy taste, odor and regurgitating effects typically associated with marine fish oils. Plus, Bluebonnet Nutrition's Omega-3 Natural Joint Formula has been 3rd party tested by an independent, FDA-registered laboratory using AOAC international protocols for purity and potency. In addition, a more bioavailable/stable natural triglyceride form of fish oil is used instead of the common synthetic ethyl ester form, which often becomes oxidized/rancid. To ensure sustainability, an unrivaled surveillance system is employed to control minimum size and number of juvenile fish caught. Bluebonnet Nutrition's Natural Omega-3 Joint Formula is available in easy-to-swallow softgels for maximum assimilation and absorption.
Omega Fatty Acids
The modification of dietary fat intake can alter the fatty acid composition of membrane structures in the body. Even the fatty acid composition of the heart, which one might think of as a very stable tissue, can be rapidly modified. The fatty acid composition of most membranes adapts to some extent to the type of fat available in the diet. This flexibility is surprising, considering the vital role that membranes play in so many cellular functions. Diet-induced changes in membrane lipid composition support the old adage, “you are what you eat.” The typical American diet has an average fat intake just under 33% of total calories consumed. This value is well within the range that is considered healthy by the dietary recommended intake (DRI) committee; however, it was further revealed that 25% of the population consumes 35% or more of their total calories from fat. Typically, the American on-the-go diet is high in saturated and trans fatty acids, often referred to as “bad” fat from fast and processed foods like hamburgers, most desserts, French fries, etc. Over time, the consumption of foods that are rich in “bad” fat has been found to promote health risks. However, the diet also provides “good” fat, which must be consumed on a daily basis for general health and well-being.
Monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) are dietary fats that have been shown in research to lower the risks associated with certain chronic conditions including the heart, joints, brain and skin. Several examples of MUFAs include palmitoleic acid and oleic acid, which can be found abundantly in olives, olive oil, nuts and avocados – items considered to be the backbone of the heart healthy Mediterranean diet. Several examples of PUFAs include linoleic acid (LA), gamma-linolenic acid (GLA) and alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which can be found abundantly in soybean, sunflower, fish, borage, evening primrose and flax seed oils, fish, sardines and walnuts and have been shown in research to be beneficial for heart, joint, brain, skin and menopausal health.
Omega-3 fatty acids consist of the parent compound ALA and its derivatives EPA and DHA, which can be found in ample quantities in fish, sardines, walnuts and flax seed oil. They are essential for the optimal function of every cell in the body; yet, ALA cannot be manufactured internally and must be obtained through the diet and supplementation. ALA is the shortest chain form of omega-3 and is the only form found in plants. EPA and DHA are both precursors for several classes of hormone-like structures known as eicosanoids and docosanoids. Eicosanoids and docosanoids synthesized from EPA and DHA produce the products PGE-3 (prostaglandin), LTB-5 (leukotriene) and TXA-3 (thromboxane), which are primarily responsible for the positive heart and anti-inflammatory properties associated with omega-3 fatty acids. DHA is also the most abundant PUFA in the brain and retina where it comprises 40% of the PUFAs in the brain and 60% of the PUFAs in the retina. Among many other functions In the body, DHA modulates the carrier-mediated transport of choline (methyl donor for the neurotransmitter acetylcholine), glycine (amino acid) and taurine (amino acid derivative) and the response of rhodopsin (pigment that allows for night vision), which is contained in the rod cells of the eye. By incorporating omega-3 fatty acids into the diet, the composition of most membranes will adapt to some extent to the type of fat available, modifying the synthesis of hormone-like substances, thus, aiding in heart, brain and joint health.
Omega-6 fatty acids consist of the parent compound linoleic acid (LA) and its derivatives gamma-linolenic acid (GLA) and arachidonic acid (AA) and are naturally found in flax seed oils. LA and GLA are precursors for prostaglandins, which are hormone-like substances in the body that positively influence blood pressure, heart rate, inflammation and the immune response. Dietary sources rich in LA and GLA include evening primrose and borage oil.
LA is the short chain form of omega-6 and is a thin liquid at room temperature. It has been noted that LA in the body produces two types of sphingolipids (lipids involved in signal transmission and cell recognition) that maintain the structure of the outer layer of the skin, preventing excessive water loss. In addition, when dietary fat intake is enriched with LA, instead of saturated fatty acids, it helps to maintain cholesterol levels already within the normal range.
GLA is a long chain PUFA, which produces PGE-1, a prostaglandin. PGE-1 inhibits inflammation in the body by knocking out COX-2, an enzyme involved in the inflammation pathway. Inflammation can occur in different places in the body, such as the skin. GLA supplementation can potentially circumvent these problems. By incorporating omega-6 fatty acids into the diet, the composition of most membranes will adapt to some extent to the type of fat available, modifying the synthesis of hormone-like substances, thus, aiding in skin health and attenuating the issues associated with menopause.
Not to be confused with GLA, conjugated linoleic acid (CLA), also an omega-6 fatty acid, inhibits lipoprotein lipase, an enzyme that specifically breaks down fats from the diet, which aids in weight management with proper diet and exercise by reducing the amount of fat that is broken down, deposited and stored in the body for healthy weight management. CLA is made from a proprietary process that converts linoleic acid (omega-6) from safflowers into conjugated linoleic acid. Major dietary sources of CLA include dairy products and beef fat.
Omega-9 fatty acids are not essential fatty acids; however, they are still important for good health. Oleic acid is a monounsaturated omega-9 fatty acid found in olives and olive oil and is a key element of the Mediterranean diet, which benefits the heart by promoting healthy lipid levels.