Plant-based omega-3

A study from from King’s College London has found that relatively small amounts of omega-3 fatty acids from algae (even as little as 0.7 grams of DHA) can lower pressure and reduce the risk of cardiovascular disease. Unlike fish oil, has the advantage of being both sustainable and acceptable to vegetarians.

The omega-3 fatty acid docosahexaenoic acid (DHA) was extracted from the marine algae crypthecodinium cohnii. Results showed that the daily intake of 0.7g DHA lowered diastolic pressure by 3mm of Hg. This reduction can prevent thousands of heart attacks and strokes.

Previous studies using fish oil required more than 2-3g of omega-3 fatty acids to lower pressure. Fish oil generally contains more eicosapentaenoic acid (EPA) than DHA. This study shows that even relatively small amounts of DHA can effectively improve cell membrane function and lower pressure. Omega-3 fatty acids are considered essential fatty acids. They are manufactured by the body and must be obtained from fish and certain plant sources. Many studies show that omega-3 fatty acids reduce inflammation, help prevent certain chronic diseases (e.g., heart disease, arthritis) and play a critical role in brain function.

‘Our findings provide further evidence that relatively small amounts of this form of omega-3 helps promote a healthy heart,’ said T. Sanders, Head of King’s College London’s Nutritional Sciences Research Division. ‘There are long-term worries about the sustainability of fish stocks and our results suggest that a sustainable vegetable source synthesised by algae may be useful for preventing cardiovascular disease. Importantly, this form of DHA is acceptable to people who do not eat fish, for example vegetarians.’