Smokers Alert: Should you consider taking a fish oil supplement with Astaxantin? Introducing AstaOmega!

Fish Oil- Omega 3, DHA, EPA

We know that we are not going to be successful in convincing smokers to stop smoking. However, we would like to convince smokers at least to start thinking of helping the body to recover and protect from the potential damages induced by smoking. Cigarette smokers are known to have an increased risk of heart disease and myocardial infarction. We would like to suggest a daily dose of omega-3 fatty acids may improve the functions of the cell lining blood vessels, according to the findings published in the International Journal of Cardiology. A study from Greece concluded that smokers who consume omega-3 supplements were associated with significant improvements in blood flow, vascular health and arterial functions.

Led by Dr. Gerasimos Siasos, University of Athens Medical School, the research team found that supplementation with omega-3 improved arterial stiffness and reduced smoking-induced damage of the blood vessels in smokers. These findings suggested that omega-3 fatty acids inhibit the detrimental effects of smoking on arterial functions and cardiovascular risk. Therefore, Dr. Gerasimos Siasos encouraged all people, especially smokers, to eat healthy diets, which includes foods rich in omega-3 fatty acids.

Fish oil is one of the most commonly consumed and important dietary supplements. Fish oil is rich in omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are essential in maintaining heart, brain, and eye health. However, omega-3 polyunsaturated fatty acids cannot be produced by the body and must be obtained through the diet. If you don’t eat a lot of oily fish, taking a fish oil supplement could help you get enough omega-3 fatty acids.

The World Health Organization (WHO) recommends eating 1 to 2 portions of fish per week. This is because the omega-3 fatty acids in fish provide many health benefits, including protection against a number of diseases. However, if you don’t eat enough fish per week, fish oil supplements can help you get enough omega-3s. Omega-3s contribute to normal brain and eye development. They fight inflammation and may help prevent heart disease and a decline in brain function.

Decades ago, researchers observed that fish-eating communities had very low rates of these diseases. This was later linked to omega-3 consumption. Since then, omega-3 fatty acids have been tied to numerous benefits for heart health. Studies found that omega-3s can cause a major reduction in triglycerides, usually in the range of 15–30%, while raising “good” HDL cholesterol levels. Omega-3s can keep blood platelets from clumping together. This helps prevent the formation of harmful blood clots. It also helps prevent the plaque that can restrict and harden your arteries. Studies also found that Omega-3s can reduce blood pressure levels in people with high blood pressure.

Omega-3 fatty acids are incredibly important. DHA, a type of omega-3, is a major structural component of the retina of your eye. When you don’t get enough DHA, vision problems may arise. Studies show that getting enough omega-3 is linked to a reduced risk macular degeneration, which can cause vision impairment and blindness.

Omega 3-fatty acids are the essential building blocks of our brain and they’re important for learning and memory. A decline in brain function is one of the unavoidable consequences of aging. Several studies link higher omega-3 intake to decreased age-related mental decline and a reduced risk of Alzheimer’s disease. In addition, with depression being one of the most common mental disorders, studies also suggest that omega-3 supplements can improve mental health by reducing the frequency of mood swings, depression and anxiety.

Omega-3s may also treat arthritis due to its anti-inflammatory properties. Patients taking omega-3 supplements have reported reduced joint pain and relieve pain for people with arthritis. In addition, cancer is one of the leading causes of death, and omega-3 fatty acids have long been claimed to reduce the risk of certain cancers. Interestingly, studies show that people who consume the most omega-3s have up to a 55% lower risk of colon cancer. Additionally, omega-3 consumption is linked to a reduced risk of prostate cancer in men and breast cancer in women.

Astaxanthin- the most potent antioxidant

Free radicals induced by cigarette smoking have been strongly linked to increased oxidative stress, contributing to various diseases. Research has found that astaxanthin can significantly lower oxidative stress in smokers. Heavy smokers were recruited in the study and supplemented with Astaxanthin. The results concluded that astaxanthin is able to prevent oxidative damage in smokers by suppressing lipid peroxidation and stimulating the activity of the antioxidant system in smokers.

Astaxanthin is one of the most sought-after antioxidant supplements right now – and with good reason.

Interestingly, fish oil with omega-3 fatty acids isn’t the only thing from the ocean that can improve function in the human body. Astaxanthin is a reddish pigment that belongs to a group of phytonutrients called carotenoids. It is naturally found in certain algae and causes the pink or red color in salmon, trout, lobster, shrimp, and other seafood.

A comparison study of astaxanthin and other carotenoids showed that it displayed the highest antioxidant activity against free radicals. As you may be aware, antioxidants are good for you. Astaxanthin’s antioxidant properties provide the main source of the health claims and benefits of the supplement, particularly when used to help reduce risk of cancer.

What you must know is that astaxanthin is 550 times more effective as an antioxidant than vitamin E, nearly 6,000 times stronger than vitamin C, one of the most important vitamins when it comes to boosting the immune system and 550 times richer as a source of antioxidants than green tea or other Catechins. Against this background, it is quite clear that astaxanthin is hands down one of the best ways to ingest antioxidants into your body.

That being said, astaxanthin as an antioxidant helps reduce oxidation, a natural that is responsible for the vast majority of inflammation cases in our bodies. If not reduced, prolonged inflammation can cause insurmountable damage to our health and well-being.

Specifically, inflammation is responsible for early aging, brain-related conditions like dementia, eye problems, heart disease, arthritis, and an array of cancers. By the virtue of being an effective antioxidant, astaxanthin can help with these conditions and a long list of other health complications.

You can only get astaxanthin through your diet, and it is most commonly found in marine organisms.  We consume moderate levels of astaxanthin when we dine on lobster, salmon, and shrimp. Seafood, however, might not be a plausible way to get a significant amount of astaxanthin. The richest seafood source – sockeye salmon, for instance, has only 4.5mg of the compound per every ounce. That’s not enough to spur the desired health benefits. That’s why most people go for dietary supplements. Astaxanthin is biosynthesized by marine microalgae as protection from ultraviolet (UV) radiation and oxidative stress.

Our body is constantly under assault by free radicals, whether they come from our diet, lifestyle factors such as smoking, drinking, stress and environmental exposure such as air pollution or harmful UV rays. When our levels of antioxidants are lower than the levels of free radicals in our body, we are in a state of “oxidative stress”.

Astaxanthin is a unique molecule that links itself through our cell membranes, positioning both outside and inside the cell, thus able to squelch free radicals wherever they may be. This ability to link through our cellular membranes makes astaxanthin a more bioactive antioxidant than zeaxanthin, lutein, and beta-carotene.

Moreover, astaxanthin exerts a strong protective effect on the human brain; its unique chemical structure allows it to readily cross the blood-brain barrier, protecting our brain and nervous system from oxidative stress. Astaxanthin is effective in reducing the risk of neurodegeneration (Alzheimer’s disease and dementia) and a potential candidate for natural brain food.

Vital Supplement for All Especially Smokers!

With all the promising results from researches on fish oil and astaxanthin, we have developed AstaOmega, a unique formulation that improves your overall health. The unique formulation of fish oil and astaxanthin supplement is also crucial for adults and elderly in the management of various diseases and possibly prevent or delay the risk of chronic diseases. AstaOmega has no doubt one of the most potent antioxidants and anti-inflammatory. Here are some of the health improvements you may experience by taking AstaOmega.

  1. Anti-inflammatory properties
    – Reduce chronic inflammation, which can contribute to heart disease, cancer and various other diseases.
    – Reduce inflammation, joint pains and symptoms of mild arthritis
  2. Antioxidant properties
    – Highest antioxidant activity against free radicals and reduce risk of cancers
    – Improved blood flow and lowering oxidative stress in smokers and people who are overweight
  3. Cardiovascular system
    – Prevent plaque and harden arteries
    – Raise “good” HDL cholesterol, reduce triglyceride levels
    – Reduce blood pressure levels in people with high blood pressure
  4. Brain development and performance
    – Improved cognitive performance
    – Prevent age-related mental decline such as dementia and Alzheimer’s disease
  5. Eye and vision
    – Support eye health with unique ability to cross through barrier and reach retina Improves dry eye symptoms
    – Lower the risk of age-related macular degeneration
    – Omega-3 is the key part of the eye (retina)
  6. Joint and bones
    – Reduce inflammation and relieve pain for people with arthritis
    – Improve bone strength and joint health, potentially reducing your risk of osteoporosis and arthritis
  7. Liver health
    – Effectively reduces liver fat and inflammation in people with non-alcoholic fatty liver disease (NAFLD)

New Microencapsulation Technology

AstaOmega utilizes Australia’s CSIRO’s MicroMax technology under exclusive license to microencapsulate nutritional oils. The mircoencapsulation technology provides protection against oxidation and superior stability with the addition of vitamin C and tocopherol to prevent oil oxidation. The advanced technology also provides superior odor and taste masking to eliminate fishy smell and taste after consumption as opposed to other products.

Tasty and Convenient

In order to encourage daily consumption of fish oil, SOLLIFE AstaOmega comes in a unique peach yogurt flavor and utilizes new technology to masks the odor and taste of fish oil. 81% of candidate who have tried AstaOmega agrees that the taste of the product is excellent. AstaOmega can also be added into other beverages such as milk, yogurt, cereal or smoothie for consumption. Besides, AstaOmega also comes in individual powdered sachet packaging, making it easy and convenient to be kept in bags and pockets to be consumed anytime, anywhere.

References

  1. Siasos, G., Tousoulis, D., Oikonomou, E., Zaromitidou, M., Verveniotis, A., Plastiras, A., Kioufis, S., Maniatis, K., Miliou, A., Siasou, Z. and Stefanadis, C., 2013. Effects of omega-3 fatty acids on endothelial function, arterial wall properties, inflammatory and fibrinolytic status in smokers: a cross over study. International journal of cardiology, 166(2), pp.340-346.
  2. Singh, M., 2005. Essential fatty acids, DHA and human brain. The Indian Journal of Pediatrics, 72(3), pp.239-242.
  3. Terry, P.D., Terry, J.B. and Rohan, T.E., 2004. Long-chain (n-3) fatty acid intake and risk of cancers of the breast and the prostate: recent epidemiological studies, biological mechanisms, and directions for future research. The Journal of nutrition, 134(12), pp.3412S-3420S.
  4. Theodoratou, E., McNeill, G., Cetnarskyj, R., Farrington, S.M., Tenesa, A., Barnetson, R., Porteous, M., Dunlop, M. and Campbell, H., 2007. Dietary fatty acids and colorectal cancer: a case-control study. American journal of epidemiology, 166(2), pp.181-195.
  5. Fotuhi, M., Mohassel, P. and Yaffe, K., 2009. Fish consumption, long-chain omega-3 fatty acids and risk of cognitive decline or Alzheimer disease: a complex association. Nature Reviews Neurology, 5(3), pp.140-152.
  6. Kiecolt-Glaser, J.K., Belury, M.A., Andridge, R., Malarkey, W.B. and Glaser, R., 2011. Omega-3 supplementation lowers inflammation and anxiety in medical students: a randomized controlled trial. Brain, behavior, and immunity, 25(8), pp.1725-1734.
  7. Peter, S., Chopra, S. and Jacob, J.J., 2013. A fish a day, keeps the cardiologist away!–A review of the effect of omega-3 fatty acids in the cardiovascular system. Indian journal of endocrinology and metabolism, 17(3), p.422.
  8. Merle, B.M., Benlian, P., Puche, N., Bassols, A., Delcourt, C. and Souied, E.H., 2014. Circulating omega-3 fatty acids and neovascular age-related macular degeneration. Investigative ophthalmology & visual science, 55(3), pp.2010-2019.
  9. Ginty, A.T. and Conklin, S.M., 2015. Short-term supplementation of acute long-chain omega-3 polyunsaturated fatty acids may alter depression status and decrease symptomology among young adults with depression: A preliminary randomized and placebo controlled trial. Psychiatry research, 229(1-2), pp.485-489.
  10. Kim, J.H., Chang, M.J., Choi, H.D., Youn, Y.K., Kim, J.T., Oh, J.M. and Shin, W.G., 2011. Protective effects of Haematococcus astaxanthin on oxidative stress in healthy smokers. Journal of Medicinal Food, 14(11), pp.1469-1475.
  11. Naguib, Y.M., 2000. Antioxidant activities of astaxanthin and related carotenoids. Journal of agricultural and food chemistry, 48(4), pp.1150-1154.
  12. Hussein, G., Sankawa, U., Goto, H., Matsumoto, K. and Watanabe, H., 2006. Astaxanthin, a carotenoid with potential in human health and nutrition. Journal of natural products, 69(3), pp.443-449.
  13. Yang, Y., Kim, B. and Lee, J.Y., 2013. Astaxanthin structure, metabolism, and health benefits. J. Hum. Nutr. Food Sci, 1(1003), pp.1-1003.
  14. Liu, X. and Osawa, T., 2009. Astaxanthin protects neuronal cells against oxidative damage and is a potent candidate for brain food. In Food Factors for Health Promotion (Vol. 61, pp. 129-135). Karger Publishers.
  15. Bouzianas, D.G., Bouziana, S.D. and Hatzitolios, A.I., 2013. Potential treatment of human nonalcoholic fatty liver disease with long-chain omega-3 polyunsaturated fatty acids. Nutrition reviews, 71(11), pp.753-771.

Authors:

Brenda Yeong Huai En
BSc (Hons) Nutrition
Product Development Specialist
One Green Solution Sdn Bhd
Dato Nazlee Mohd Kamal, PhD.
Managing Director
One Green Solution Sdn Bhd

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