Omega Boost

What is Omega Boost, the omega supplement based on salmon oil?

Omega Boost is a dietary supplement from Yamamoto® Research based on OmeGo®, an innovative Norwegian salmon oil that naturally contains all the Omega fatty acids (3, 5, 6, 7, 9 and 11) and Astaxanthin: optimal support for your daily balance.

Among fatty acids, the beneficial effects of omega-3 from fish oil, which contains only EPA and DHA, are well known. However, there are many omega fatty acids, and they all contribute to maintaining a state of well-being. The salmon oil contained in Omega Boost is the only oil that offers the full spectrum of natural anti-inflammatory fatty acids (NAFA):

• Docosapentaenoic acid (DPA)

• Eicosapentaenoic acid (EPA)

• Docosahexaenoic acid (DHA)

• α-Linolenic acid

• Ottadecatrienoic acid

• Myristoleic acid

• Myristic acid

• Palmitoleic acid

• Oleic acid

• Gadoleic acid

• Pentadecanoic acid

• Linoleic acid

• Arachidic acid

• Margaric acid

• Stearic acid.

As shown in the image, Omega Boost contains over 84% natural anti-inflammatory fatty acids (NAFA) and a total omega content greater than 78%, including PUFA fatty acids, PUFA = Polyunsaturated Fatty Acids, including Omega-3 and 6, (>28%) and MUFA, MUFA = MonoUnsaturated Fatty Acids, (>56%) including Omega-5, 7, 9 and 11.

Fatty acids are molecules that are essential for our body because they perform various vital functions, including providing energy, contributing to the structure of cell membranes and supporting various physiological functions. Among fatty acids, essential fatty acids are also precursors of mediators, known as eicosanoids, which regulate physiological processes such as inflammation, immune response, cognitive functions, blood clotting and lipid metabolism. It is therefore important to include a variety of fatty acids of all types in our diet to ensure the proper functioning of the body and prevent any deficiencies. The recommended intake of essential fats is approximately 4-5% of daily calorie requirements, to be included in the lipid quota, which generally corresponds to 25-30% in a balanced diet.

In terms of production, the OmeGo® salmon oil used to obtain Omega Boost is extracted in less than 1 hour, at controlled temperatures that never exceed 60°C, in order to best preserve the integrity of the molecules. This rapid production method releases the fish oil without the need for further processing to remove heavy metals and guarantees the absence of oxidation. This lower oxidation gives salmon oil an excellent shelf life, superior to other fish oils, which require the addition of vitamin E or tocopherols for preservation. The peroxide and anisidine values (two important indicators for assessing the quality and degree of oxidation of fats and oils, especially edible ones) of Omega Boost show little variation over time because salmon oil is naturally stable.

As shown in the image, OmeGo® has the same ratio of fats found naturally in whole salmon and also contains natural triglycerides (which are more bioavailable than processed ethyl esters), compensating for a lower level of omega-3 fatty acids (1).

Normally, natural marine oils have significantly higher bioavailability than processed oils: a clinical study conducted on healthy subjects showed that OmeGo®, at only 1g/d, causes clinically relevant modulations in cholesterol levels (1). The limited bioavailability of fish oils in ethyl ester (EE) form suggests that natural marine oils are more likely to replicate the positive health effects that come from eating fresh, whole fish.

This graph highlights the effects of administering OmeGo®, sunflower oil (control) and standard fish oil (18/12 oil), high-dose DHA algae oil (cold-pressed), all at a dosage of 1g/day, to 28 people.

Oxidised low-density lipoproteins (oxLDL) are an inflammatory form of “bad cholesterol” that can accelerate atherosclerosis (the “hardening” of the arteries).

In this study, OmeGo® was the only oil to show statistical significance in reducing the amount of oxidised low-density lipoproteins (2, 3).

Omega Boost also contains a natural ingredient traditionally recognised as an antioxidant: astaxanthin (4). Astaxanthin is a carotenoid, a natural red-orange pigment found in certain algae, which gives fish such as salmon and crustaceans such as krill their characteristic colour. Astaxanthin is mainly produced by the algae Haematococcus pluvialis and is then transferred into the food chain through the crustaceans and fish that feed on it, such as salmon (4).

Omega Boost is therefore an innovative dietary supplement in the field of fatty acids: it contains patented OmeGo® Norwegian salmon oil, which naturally provides all the Omega fatty acids (3, 5, 6, 7, 9 and 11) and Astaxanthin.

Omega Boost is therefore an innovative dietary supplement in the field of fatty acids: it contains patented OmeGo® Norwegian salmon oil, which naturally provides all the Omega fatty acids (3, 5, 6, 7, 9 and 11) and Astaxanthin.

Reduction of tiredness and fatigue

Growth of maternal tissue during pregnancy

Normal homocysteine metabolism*

Normal haematopoiesis

Lipid metabolism and liver function

B vitamin complex

With added choline and inositol

Normal nervous system function

Normal energy metabolism

Maintenance of normal red blood cells

Reduction of tiredness and fatigue

Growth of maternal tissue during pregnancy

Normal homocysteine metabolism*

Normal haematopoiesis

Lipid metabolism and liver function

B vitamin complex

With added choline and inositol

Normal functioning of the nervous system

Normal energy metabolism

Maintenance of normal red blood cells

Reduction of tiredness and fatigue

Growth of maternal tissues during pregnancy

Normal homocysteine metabolism*

Normal haematopoiesis

Lipid metabolism and liver function

B vitamin complex

With added choline and inositol

Normal nervous system function

Normal energy metabolism

Maintenance of normal red blood cells

Reduction of tiredness and fatigue

Growth of maternal tissue during pregnancy

Normal homocysteine metabolism*

Normal haematopoiesis

Lipid metabolism and liver function

Scientific references

1. Currie C, Bjerknes C & Framroze B. Assessment of the Relative Absorbability of Orally Dosed Whole Marine Oils and a Standard, Processed 18/12 Omega-3 oil.: Does Nature Know Best? Biomedical Journal of Scientific and Technical Research 2023; 49(4)

2. Sen N, Framroze B. The Effect of Dietary Oil Capsules on Reducing Serum Concentrations of Oxidised Low Density Lipoprotein-beta2-Glycoprotein Complex. 2013. J Nutr Food Sci 3: 225

3. Framroze B & Sawant S. The Effect of Industrial Processing of Salmon Oil on its ability to Reduce Serum Concentrations of Oxidised Low-Density Lipoproteinbeta2-Glycoprotein Complex in a Mouse Model. Functional Foods in Health and Disease 2014; 4(10:463-473)

4. Kumar S, Kumar R; Diksha; Kumari A, Panwar A. Astaxanthin: A super antioxidant from microalgae and its therapeutic potential. J Basic Microbiol. 2022 Sep;62(9):1064-1082. doi: 10.1002/jobm.202100391. Epub 24 Nov 2021. PMID: 34817092.