- SKU:
- AR1180
- GTIN:
- 9017587403064
- Shelf life:
- 27.02.2025
- SKU:
- AR2672
- GTIN:
- 9017587403149
- Shelf life:
- 30.08.2025
With polyunsaturated fatty acids, which are very valuable for the metabolism and the immune system.
- SKU:
- AR1161-001
- GTIN:
- 9017587403095
- Shelf life:
- 30.08.2024
With polyunsaturated fatty acids, which are very valuable for the metabolism and the immune system.
- SKU:
- AR1118
- GTIN:
- 9017587403026
- Shelf life:
- 30.08.2025
Borage-oil for the health of the skin and the woman. With 100mg of gamma-linolenic acid per capsule!
- SKU:
- AR1153-002
- Shelf life:
- 30.09.2025
With 400 mg EPA and 300 mg DHA per daily dose. Totox value: maximum 9
- SKU:
- AR1153-001
- GTIN:
- 9017587401442
- Shelf life:
- 01.08.2024
With high-quality Omega-3 fatty acids. DHA and EPA are contributing to the normal function of the heart.
- SKU:
- AR2959
- GTIN:
- 9017587403002
- Shelf life:
- 30.03.2025
With omega-3 fatty acids from vegan sources and vitamin E.
- SKU:
- AR2923
- GTIN:
- 9017587403156
- Shelf life:
- 30.11.2025
With vitamin E and valuable unsaturated fatty acids (Omega 3, 6 and 9). With microalgae oil, flaxseed oil and olive oil.
Fatty Acids
Fatty acids are components of fats and oils. There are three groups of fatty acids based on their saturation: saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids. The essential fatty acids are polyunsaturated fatty acids. They cannot be made by the human body. According to their chemical composition, the essential fatty acids are divided into omega-3 and omega-6 fatty acids. Due to their partly opposite effects in the human body, the supply of linoleic acid (n-6) and alpha-linolenic acid (n-3) should be in a ratio of 5:1. Monounsaturated fatty acids, such as oleic acid, should make up the majority of dietary fats. The consumption of high-quality edible oils and fish is therefore advisable to cover the need for omega-3, with fish being the most importantrzug vor Speiseöl zu geben ist, weil der erwachsene Körper pflanzliche Fettsäuren nur ungenügend umwandeln kann, diese jedoch in Fischfleisch direkt zugänglich sind.