Omega-3s 101

Presented by: Yvette La-Garde, Director of Education

Omega-3s 101

Part 1:• Basic structure of a fatty acid• Fatty acid configurations & nomenclature • Fatty acids in cell membranes• Essential Fatty Acids & Conditionally Essential Fatty Acids

Part 2:• Omega-3 supplementation (Flax & Fish Oil)• Studies supporting Omega-3s for skin health• Cholesterol & lipid profile

Omega-3s 101Part 1

Presented by: Yvette La-Garde, Director of Education

Required Factors for Human Health

• Water• Macronutrients

– Carbohydrates– Proteins – Lipids

• Micronutrients– Vitamins– Minerals

• Other:– Fiber– Oxygen– Light

Carbo-hydrates

Water

Other

Vitamins

Proteins

Lipids

Minerals

• Body insulation• Primary form of energy reserve• Transport of nutrients• Component of cell membranes

Carbo-hydrate

Water

Minerals

OtherNutrients

Protein

Vitamins

Lipids

Functions of Fats & Oils

Basic Structure of Fatty Acids

Fatty Acid Basic Chemistry

• All fatty acids have the following structural characteristics:– Methyl group on one end– Carboxyl or acid group on the other end

H C C C

H H H

H H H

C

O

OH

Acid group (-COOH)

Methyl group (-CH3)

Structure of a Fatty Acid

H-C-C-C-C-C-C-C-C-C-C-C

H H H H H H H H H H

H H H H H H H H H H

O

OH

Fatty(Fat Soluble)

AcidGroup

Omega End Variable Length Carbon Chain (Middle) Delta End

MethylGroup

Acid(Water Soluble)

• Solid at room temperature

• Animal sources e.g., meat, cheese

• More stable & less chemically active in body; disease-promoting

Saturated Fats

H-C-C-C-C-C-C-C-C-C-C-C

H H H H H H H H H H

H H H H H H H H H H

O

OH

Fatty(Fat Soluble)

Acid(Water Soluble)

Omega End Variable Length Carbon Chain (Middle) Delta End

Structure of a Saturated Fatty AcidExamples: Stearic Acid (beef, cocoa butter); palmitic acid (palm, coconut); butyric acid (butter)

AcidGroup

MethylGroup

• Often referred to by their molecular structure (Omega-3, Omega-6, Omega-9)

• Liquid or semi-liquid at room temperature

• Primarily plant sources e.g., safflower, sunflower, corn, flax, fish

• Less stable & more chemically active in the body; health-promoting

Unsaturated Fats

Structure of a Monounsaturated Fatty AcidExamples: Oleic acid (olive, almond, avocado, peanut); palmitoleic acid (tropical oils like coconut & palm)

H-C-C-C=C-C-C-C-C-C-C-C

H H H H H H H H H H

H H H H H H H H

O

OH

Fatty(Fat Soluble)

Acid(Water Soluble)

Omega End Variable Length Carbon Chain (Middle) Delta End

AcidGroup

MethylGroup

Structure of a Polyunsaturated Fatty AcidExamples: Alpha-linolenic acid (flax); Eicosapentaenoic acid (fish); Linoleic acid (seed oils); Gamma-linoleic acid (EPO, borage)

H-C-C-C=C-C-C=C-C-C-C-C

H H H H H H H H H H

H H H H H H

O

OH

Fatty(Fat Soluble)

Acid(Water Soluble)

Omega End Variable Length Carbon Chain (Middle) Delta End

AcidGroup

MethylGroup

Fatty Acid Profile of Various Seed Oils

Source: Erasmus, Udo. Fats that Heal, Fats that Kill, page 237

Melting Point of Fats

Fatty Acid Configurations & Nomenclature

Saturated Fatty Acid - Lauric Acid

Monounsaturated Fatty Acid - Oleic Acid = Omega-9

Polyunsaturated Fatty Acid - Linoleic Acid = Omega-6

Naming of Fatty Acids

Docosahexaenoic Acid (DHA)

Docosa = 22 carbonsHexa = 6

En = double bondsoic acid = fatty acid

Eicosapentaenoic Acid (EPA)

Eicosa = 20 carbonsPenta = 5

En = double bondsoic acid = fatty acid

Polyunsaturated Fatty Acid - Alpha Linolenic Acid = Omega-3

Polyunsaturated Fatty Acid - Alpha Linolenic Acid = Omega 3

Note the positions of the Hydrogen atoms

Trans Fatty Acids

• Hydrogenation makes fats more shelf stable and solid at room temperature

• Hydrogenation adds hydrogen to the fatty acid molecule which creates trans fatty acids

• Normal position of hydrogen atoms is in cis (same side) vs. trans position (opposite side)

• Partial-hydrogenation produces fats our bodies don’t recognize called trans fatty acids

Fatty Acids in Cell Membranes

From Fatty Acids to Fats

• Monoglyceride = 1 fatty acid group plus glycerol

• Diglyceride = 2 fatty acid groups plus glycerol

• Triglyceride = 3 fatty acid groups plus glycerol

Fats are transported throughout the body principally in the form of triglycerides

Triglyceride Structure

Fatty Acid 1

Fatty Acid 2

Fatty Acid 3

Glycerol

Phospholipid Structure

Fatty Acid 1

Fatty Acid 2Phosphate

Cell Membrane & Cell Organelle Fats

Cell Membrane: A Fluid Structure

Cholesterol fine-tunes membrane fluidity under fluctuating conditions of food intake

Essential Fatty AcidsConditionally Essential Fatty Acids

Essential Fatty Acids (EFAs)

• EFAs must be obtained through diet or supplementation

• Two EFAs:– Linoleic Acid (18 carbons with 2 double bonds)– Alpha-Linolenic Acid (18 carbons with 3 double bonds)

• Polyunsaturated fats with many health benefits, playing critical role in body functions & structures

• Body saves these important fats for vital hormone like functions

Omega-3 Family

Alpha-Linolenic Acid

Linoleic Acid

Omega-6 Family

EPA

DHA

GLA

Sources: Flax Seed Oil

Sources: Cold Water Fish

Sources: Safflower, Corn, Soybean

Sources: Borage, EPO

Series 1: Favorable Prostaglandins (DGLA)

Series 2: Unfavorable Prostaglandins (AA)

Series 3: Favorable Prostaglandins (EPA)

Desaturation and Elongation Enzymes Shared by Omega-3 and Omega-6 EFAs

Two Essential Fatty Acids

Inflammation

• Omega-3 and Omega-6 fats are incorporated into prostaglandins which determine inflammation levels in the body:– Pro-Inflammatory: Series 2 prostaglandins (Omega-6)

– Anti-Inflammatory: Series 1 prostaglandins (Omega-6) and Series 3 prostaglandins (Omega-3)

Role of Prostaglandins

• Short-lived hormone like substances that regulate cellular activities:– Inflammation, pain & swelling– Blood pressure– Kidney function– Blood clotting and platelet aggregation– Hormone synthesis

Conditionally Essential Fatty Acids

• Under certain conditions, CEFAs become essential– Eicosapentaenoic Acid (EPA)– Docosahexaenoic Acid (DHA)

• Polyunsaturated fats with many health benefits

• Polyunsaturated fat (20 carbons long with 5 double bonds)

• EPA specifically is associated with:– reduction of coronary artery disease– reduction in risk of strokes & heart attacks– reduction of triglycerides (blood fat levels)– lowering blood pressure & reducing blood viscosity

Omega-3: Eicosapentaenoic Acid (EPA)

• Polyunsaturated fat (22 carbons with 6 double bonds)

• 60% of the brain is made up of a structural fat, a large part of which is DHA

• DHA is associated with the reduction of:– Alzheimer’s disease– ADHD and dyslexia– mood disorders such as depression and aggression

• DHA supports development of nerve and eye functions and is now commonly used in baby foods and formulas

Omega-3: Docosahexaenoic Acid (DHA)

Omega-3s 101Part 2

Presented by: Yvette La-Garde, Director of Education

Omega-3 Supplementation

• Over consumption of saturated, partially-hydrogenated and trans-fats which are disease promoting

• Over consumption of the Omega-6 fats– derived from plants and are widely available in food supply (e.g., soybean,

corn, safflower)

• Insufficient consumption of the Omega-3 fats– Not widely available in the food supply (e.g., flax seeds, walnuts, cold water

fish)

The Problem with the “Modern” Diet

A Dietary Solution• Reduce consumption of saturated, partially-hydrogenated and

trans-fats

• Reduce consumption of Omega-6 fat fats to inhibit the development of the inflammatory prostaglandins

• Increase consumption of Omega-3 fats which promotes the development of the favorable prostaglandins

Increase Consumption of Omega-3 Fats• Flax seed oil is nature’s richest source of the Omega-3 EFA alpha-linolenic

acid (57%)– Supplementing with flax seed oil corrects the Omega-6 to Omega-3

imbalance from 10:1 to 4:1

• Fish oil is high in the Omega-3 fats EPA and DHA– To promote the favorable prostaglandins

• No RDA exists for Omega-3s but American Heart Association recommends (daily basis):– EPA/DHA: 0.5 to 1.8 grams; 2 to 4 grams (lower triglycerides)– ALA: 1.5 to 3 grams

Studies: Omega-3s & Skin Wrinkling• 4,025 women, aged 40 to 74 years

• Used data from National Health and Nutrition Examination Survey (NHANES 1); examined nutrient intake from past 24 hours

• Clinical examinations of the skin found:– Higher intakes of vitamin C associated with

lower likelihood of wrinkled appearance and senile dryness

– Higher linoleic acid intake associated with lower likelihood of senile dryness

– Higher intakes of fats and carbohydrates were associated with a wrinkled appearance

Dietary nutrient intakes and skin-aging appearance among middle-aged American women, American Journal of Clinical Nutrition, 2007; 86: 1225-31

Omega-3 Supplement Indications

• To cover gaps in the diet

• Individuals who want to have healthy-looking skin

• Particularly well-suited for dry, inflammatory skin such as psoriasis and eczema

• Not indicated for patients having surgery

Omega-3 Guidelines

Omega-3 Guidelines• Determine your Desired Health Benefits• Cold Pressed Extraction Process for Seed Oils• Molecular Distillation Process for Fish Oil• United States Pharmacopeia Verified Fish Oil• Identify the Type of Fish used in Supplement• Ensure Control of the Fish Stock• Opt for an Omega-3 Only vs. Omega-3-6-9 Supplement• A Concentrated Fish Oil Formulation Means Fewer Capsules• Processing Methods to Ensure No Fishy Aftertaste• Natural Vitamin E to Protect the Oil• Determine Cost Per Gram of Omega-3• Cod Liver Oil is not a Good Source of Omega-3s• Krill Oil is not a Good Source of Omega-3s • Flax Seed Oil and Fish Oil Provide Complementary Benefits• Ground Flax Seed is an Important Source of Fiber, not Omega-3s

Organic Flax Seed Oil• Non-GMO organically grown seeds using special varieties for maximum

nutritional benefit

• Proprietary, unique extraction process (Omegaflo®) without exposure to light, oxygen or reactive metals

• Carob coated capsules to protect delicate flax seed oil from oxidation

• SRP: $20.00

• The oil provides an excellent source of the essential Omega-3 fatty acids

• Flax seeds are a good source of fiber – superior to psyllium

• Flax seeds provide lignans which has anti-tumor benefits especially for breast cancer

Flax Seed Oil vs. Flax Seeds

Super EPA/DHA Fish Oil• USP-certified fish oil for quality, safety & efficacy

• Molecularly distilled & ultra-refined to remove fish taste

• 400/200 formula - one of the highest levels of EPA/DHA

• Natural vitamin E to protect fish oil from oxidation

• SRP: $28.00

Directions

Flax Seed Oil• Patients under 35 years• Patients who can’t take fish oil• Cost considerations• 1-2 softgels per day

Super EPA/DHA Fish Oil• Patients of all ages especially 35+ years• Patients with inflammatory conditions (e.g, eczema, psoriasis)• 1-2 softgels per day (2-4 softgels if have CVD)

Flax Seed Oil & Super EPA/DHA Fish Oil• Patients compliant with nutritional supplements• Seeking optimal health and wellness

Cholesterol & Lipid Profile

What is Cholesterol?• Compensates for changes in membrane fluidity

• Body makes steroid hormones (estrogen, progesterone, testosterone) and adrenal corticosteroid hormones (cortisone) from cholesterol

• Vitamin D is made from cholesterol

• Cholesterol is secreted by glands in skin to protect against dehydration

• Cholesterol can’t be broken down; removed through elimination; removal increased by dietary fiber

Lipid Profile• Total cholesterol:

• HDL (High Density Lipoprotein) or “good” cholesterol:

• LDL (Low Density Lipoprotein) or “bad” cholesterol:

• Ratio of Total Cholesterol/HDL:

• Triglycerides:

<200 mg/dL

>40 mg/dL

<100 mg/dL

<5

<150 mg/dL

Contact Information

David H. Rahm, M.D.President and Medical DirectorCell Phone: 310-683-3444; Toll Free: 888-367-8605 ext 101Email: david@vitamedica.com

Yvette La-GardeDirector of EducationCell Phone: 310-849-1038; Toll Free: 888-367-8605 ext 102Email: yvette@vitamedica.com

Website: www.vitamedica.com