The main difference between salmon fish oil and other fish oils is that the salmon from which the fish oil is derived live in the waters of the Arctic.
The content of PUFAs (polyunsaturated fatty acids) (Omega3) is particularly high in these cold waters.
The fat is extracted in a gentle way and enriched with vitamin E, which is an excellent radical neutralizer.
A clear correlation has been established between the daily intake of PUFAs (Omega 3) and the degree of atherosclerotic coronary lesions.
The more PUFAs (omega 3) present in body tissues, the fewer manifestations of atherosclerosis.
These polyunsaturated fatty acids decrease serum triglyceride levels, reduce the risk of blood clots in the blood vessels, contribute to the synthesis of prostaglandins that support the immune status of the body and are necessary for the normal function of the adrenal and thyroid glands.
These deficiencies increase the risk of gallstones, dysbacteriosis and heart disease.
The vitamin A contained in the salmon fat is important for the normal course of metabolic processes, which allows to control one’s weight.
It affects the metabolism of lipids, cholesterol, the synthesis of nucleic acids and some hormones, increases resistance to infections and participates in the process of biosynthesis of antibodies.
As an additional source of polyunsaturated fatty acids omega 3, vitamins A and D.
fish oil, capsule shell (gelatin, lychee desiccant, demineralized water), mixture of tocopherols. Omega-3 fatty acid content of at least 17%.
How to take, the dosage
Adults and children over 14 years: 3 capsules 3 times a day with meals. The duration of intake is 1 month.
|Conditions of storage|
In a dry place protected from light at 15-25 °C
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