Perilla
(Perilla frutescens)

What is Omega 3?

Omega 3 fatty acid (sometimes referred to as n-3 or w-3) is the name given to a family of polyunsaturated fatty acids of which DHA and EPA are members. Omega 3 is classified as an essential fatty acid. The parent omega 3, Alpha Linolenic Acid (ALA), is a precursor for EPA and DHA. However from a human nutrition perspective EPA and DHA are considered more valuable as they are in a form that the body requires.

These essential fatty acids, which are indispensable to life, cannot be produced by our body and depend on the intake through food.

ALA is transformed into EPA which works as an anti-inflammatory, vaso-dilator and anticoagulant.

EPA obstructs and reduces the inflammatory effects of arachidonic acid (AA).

DHA is of great importance to the eye’s cell membranes of retina and the brain activity. It eliminates disorders of the brain function related to the dangerous cirrhosis of the liver.

Which foods contain a lot of extra good Omega 3? Omega 3 exists in the following plants:

• Perilla (Perilla frutescens)
• Chia / Chia oil (Salvia hispanica)
• Linseeds / linseed oil
• Soy oil
• Walnut oil
• Canola oil
• Sesame seed oil
• Specific algae, mosses and ferns

The algae are eaten by cold water fish living in the wild. The following fish present Omega 3: salmon, anchovy, squid, tuna, mackerel, herring and sardine. Even at low temperatures, the Omega 3 fatty acids maintain flexibility in the cell membranes of plankton and cold water fish.  Omega 3 is being built into the cell membranes and eliminates premature clumping of the blood.

Nowadays lots of fish are contaminated by heavy metals, chemicals or pesticides through increasing maritime pollution. These substances especially accumulate in the fat and muscles of the fish and end up on our plate. In many fish oil products it is not guaranteed that the processing uses the necessary procedures to eliminate these harmful substances and that is why it makes the use of fish as a source for Omega 3 questionable.

The use of Perilla, a native plant of China, has a long tradition in local medicine and for hundreds of years has been used as a mendicant against many diseases.

From the raw oil pressed out of vegetable seeds, Perilla oil has the highest concentration of Alpha Linolenic Acid (ALA), which is why a small amount of Perilla oil is sufficient to cover the daily human needs of Omega 3.  Current studies also reveal that Perilla has anti-allergic, anti-carcinogenic and anti-oxidant properties.

What effects does Omega 3 have on the human body?

Omega 3 is an important substance of our cell walls. It insures stability and supplies fluids to the eye’s membranes.

Omega 3 helps against:

• Old age loss of sight
• Alzheimer’s
• Arthritis, Rheumatism
• Brain and sight disorders
• High blood pressure
• Heart attack, stroke
• Algomenorrhoea

How much Omega 3 does the body need?

The dose is very important for optimal protection and healing success. Healthy people need 1 to 2 g of Omega 3 per day. Pregnant and nursing women, adolescents and people with high physical activity need more Omega 3 fatty acids. For therapeutic purposes with people: that have had a heart attack, that have diabetes, high blood pressure or high cholesterol as well as who smoke, the dose should be increased to 2 to 4 g a day.

Nowadays we generally take too much Omega 6 which impedes the body from the intake of the important Omega 3, because the fatty acids compete in the body for the same enzyme which they need for their metabolism.

Too much Omega 6 could have negative effects and increase the risk of arterioscleroses and stroke.

Which alimentations support the supply of Omega 3?

Use oils and foods that are rich in Alpha Linolenic Acid, like e.g. linseeds, walnuts, soy oil, canola oil, etc.

People with insufficient intake of Omega 3 through food or people that belong to these groups that need a higher dose of Omega 3 should complete their diet with Omega 3 capsules.

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