Omega-3 IFOS™

IFOS™ Omega-3 is the Yamamoto Research supplement containing IFOS™-certified fish oil in a triglyceride form that is highly concentrated and purified through a molecular distillation process. Fish oil is rich in Omega-3 fatty acids, such as EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), nutrients that are essential for promoting the health of the heart, joints, brain and eyes. Regular intake of purified fish oil brings several health benefits: it reduces inflammation, prevents the onset of cardiovascular diseases, promotes brain and joint health, keeps blood cholesterol and triglyceride levels under control and maintains normal visual capacity (beneficial effects are achieved with a daily intake of 250 mg of DHA). IFOS™ 5-star certification guarantees the highest purity and quality on the market and IFOS™ Omega-3 is the benchmark product in the fish oil Omega-3 market.

Most organic substances can be altered if subjected to prolonged processing at a high temperature. This is why, for the manufacture of IFOS™ Omega-3, Yamamoto Research opted for a production process that protects the starting material used, namely molecular distillation. Distillation is a process to which certain substances are subjected in order to increase their purity. This innovative distillation technique makes it possible to work at particularly low temperatures and at the same time decreases the contact time with the hot surfaces of the still.

To have these characteristics, the stills must operate at very low pressure, improve vapour flow and optimise heat exchange within the still. Extracting Omega 3 using these techniques results in higher quality active ingredients and gives the fish oil a neutral flavour, without a fishy aftertaste.

What is fish oil? Where does it come from?
Fish oil is an oil that is rich in polyunsaturated fatty acids obtained from fatty fish like sardines, mackerel and salmon.
Its production process involves two essential steps: the extraction of the oil from the starting material and its subsequent purification.

What is fish oil purified from?
In addition to omega-3 fatty acids, it contains variable amounts of compounds like hydrocarbons, long-chain alcohols, waxes and esters that impair the properties of the fish oil.
Purification makes it possible to remove all unwanted substances, but must ensure that the desired components are not damaged.
The final product is a concentrated source of long-chain Omega-3 fatty acids able to provide high doses of EPA and DHA.

What are the benefits of taking fish oil rich in omega-3 fatty acids?

The intake of fish oil rich in omega-3 fatty acids, like EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), can offer several health benefits. These include:

• Heart health**, because omega-3s can reduce the risk of developing heart disease by lowering blood pressure and the cholesterol and triglyceride levels in the blood;

• *Brain health**, because they support and improve memory, mood and concentration;

• Joint support, because they reduce inflammation and joint pain, thereby improving overall joint health;

• Eye health, because they prevent age-related macular degeneration;

• Skin health, because they can help to keep it clean and prevent acne, inflammation and premature ageing.

Overall, omega-3 fatty acids are essential nutrients for maintaining good health.

What does in triglyceride form mean?

There are two types of fish oil with Omega 3, that obtained from triglycerides and that from ethyl esters. Fish oil with triglycerides is in its natural form, and has a far higher bioavailability than Omega 3 obtained from ethyl esters.
This means that EPA and DHA in fish oil with triglycerides can be absorbed in greater quantities and utilised more effectively by the body than they can in fish oil with ethyl esters.
One study showed that Omega 3 in triglyceride form results in 71% greater absorption than those from ethyl esters.
Another study found that the absorption of free fatty acids in triglyceride form is 400% that of those from ethyl esters.
Moreover, fish oil with ethyl esters oxidises, and therefore deteriorates, far more quickly and easily than fish oil with triglycerides.

What does IFOS™ certification mean?
The best known Quality Certification is that represented by the brand IFOS (International Fish Oil Standards). IFOS is basically an analysis protocol issued by an independent body (Nutrasource Diagnostic inc.) based at the University of Guelph in Canada, which possesses the most expensive and cutting-edge technology needed to test the quality of Omega 3.

Based on the test results, IFOS assigns a quality score to Omega 3 and publishes the results of tests conducted in its laboratories in its database (consumer reports).
Today, hundreds of Omega 3 supplements are available on the market, but very few succeed in obtaining IFOS certification. An IFOS-certified product is therefore a guarantee of absolute, class-leading quality.

The IFOS database can be accessed by anyone at any time, meaning that it is always possible to check whether or not the brand of the supplement we are interested in is present, and also whether the production batch of the Omega 3 pack we are about to buy is present.
If the batch is in the IFOS database, we can be sure that we have purchased a pure, uncontaminated supplement without any risks for our health. Find IFOS certified products here:

https://certifications.nutrasource.ca/certified-products/product?id=YAMA0003

Scientific references

Dyerberg, J., Madsen, P., Møller, J., Aardestrup, I., & Schmidt, E. (2010). Bioavailability of marine n-3 fatty acid formulations. Prostaglandins, Leukotrienes and Essential Fatty Acids (PLEFA), 83(3), 137-141.

Davidson MH, Johnson J, Rooney MW, Kyle ML, Kling DF. A novel omega-3 free fatty cid formulation has dramatically improved bioavailability during a low fat diet compared with omega-3-acid ethyl ester: The ECLIPSE (Epanova compared to Lovaza in a pharmacokinetic single dose evaluation) study. J coin Lipidol 2012;6:573-84

El Boustani S, Colette C, Monnier L, Descomps B, Crastes de Paulet A, Mendy F. Enteral absorption in man of eicosapentaenoic acid in different chemical forms. Lipids 1987; 22:711-4.

Lawson LD, Hughes BG. Absorption of eicosapentaenoic acid and docosahexaenoic acid from fish oil triacyglyceriols or fish oil ethyl esters co investigated with a high fat meal. Biochem Biopsy REs Commun 1998: 156:960-3

Lawson LD, Hughes BG. Human absorption of fish oil fatty acids as triacyglycerols, free acids, or ethyl esters. Biochem Biopsy REs Commun 1998: 152: 328-35.

BeckermannB, Beneke M, Seitz l. Comparative bioavailability of eicosapentaenoic acid and docasahexaenoic acid from triglycerides, free fatty acids and ethyl esters in volunteers. Arneimmittelforschung 1990;40:700-4.

Schuchardt JP, Schneider I, Meyer H, Neubronner J, von Schacky C, Hahn A. Incorporation of EPA and DHA into plasma phospholipids in respnse to different omega-3 fatty acid formulations- a comparative bioavailability study of fish oil vs krill oil. Lipids Health Dis 2011;10:145.

Lee, H., et al., Analysis of headspace volatile and oxidized volatile compounds in DHA-enriched fish oil on accelerated oxidative storage. J Food Sci, 2003. 68(7): p. 2169-77.

Yoshii, H., et al., Autoxidation kinetic analysis of docosahexaenoic acid ethyl ester and docosahexaenoic triglyceride with oxygen sensor. Biosci Biotechnol Biochem, 2002. 66(4): p. 749-53.

Litiwinienko, G., Daniluk, A., & Kasprzycka-Guttman, T. , Study on autoxidation kinetics of fats by differential scanning calorimetry. 1. Saturated C12-C18 fatty acids and their esters. . Ind Eng Chem Res 2000. 39(1): p. 7-12.

Sullivan Ritter, J.C., S.M. Budge, and F. Jovica, Oxidation rates of triglyceride and ethyl ester fish oils. Submitted to Food Chem (in review), 2014