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Mixed Efas™ a Carefully Designed Blend of Seed and Nut Oils That Includes Walnut Oil, Sesame Seed Oil, Apricot Kernel Oil and Hazelnut Oil

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Mixed Efas™ a Carefully Designed Blend of Seed and Nut Oils That Includes Walnut Oil, Sesame Seed Oil, Apricot Kernel Oil and Hazelnut Oil Mixed EFAs™ A carefully designed blend of seed and nut oils that includes walnut oil, sesame seed oil, apricot kernel oil and hazelnut oil Functions of Unsaturated Fatty Acids Dietary double bonds in the Polyunsaturated Fatty Acids (PUFA) N-6 family, linoleic acid Dietary PUFA supply essential fatty acids, (EFAs). EFAs is designed as a dietary fall into two broad categories, N-6 and N-3. The ratio of essential fatty acid. Linoleic N-6/N-3 is an important consideration in establishing acid is converted to gamma N-3 requirements. Animal products differ with respect to linoleic acid (GLA, C18:3n-6) prevalence of N-6 and N-3 PUFA. Marine animals, marine via delta 6 desaturase. GLA algae and certain seed oils are enriched in N-3, while meat is elongated to dihomo GLA and cooking oils, such as corn oil and safflower oil, contain (C20:3n-6), then a fourth primarily N-6 PUFA. In contrast, the typical Western double bond is created by diet supplies 10-fold or more N-6 PUFA than N-3, and delta 5 desatura s e, yielding the single most common PUFA in such a diet is linoleic the eicosanoid precursor, acid with 18 carbons and 2 double bonds (designated arachidonic acid, C20:4n-6. (1) as C18:2n-6). It is metabolized to longer chain PUFA N-3 PUFA by the body. It is estimated that 20 g linoleic acid/day These fatty acids possess would supply 1 g or more/day of gamma linoleic acid a double bond at the 3rd and higher metabolites via metabolism. Arachidonic acid carbon atom of the fatty acid (C20:4n-6) is the most abundant metabolite of linoleic chain. The simplest member acid in most foods; especially meats, eggs and seafood. of this family, alpha linoleic American diets supply between 50-600 mg arachidonic acid (ALA), C18:2n-3, is considered a second essential fatty acid daily, depending on the amount of meat and dairy acid, due to the body’s inability to create unsaturated products consumed. fatty acids at the 3 position of the fatty acid chain. Delta Human plasma reflects dietary intake and typically 6-and delta-5 desaturases and elongases convert ALA contains the following average concentrations: to eicosapentaneoic acid (C20:5n-2, EPA) and this is the linoleic acid 1500 mg/L; gamma linoleic acid 25 mg/L; preferred substrate for these enzymes. dihomogamma linoleic acid 100 mg/L and arachidonic Polyunsaturated Fatty Acids (PUFA) fo r Membrane (2) acid 400 mg/l. These four N-6 PUFA are capable of Synthesis. reversing most physiologic effects of EFA deficiency in Polyunsaturates play several important roles. As animals. Linoleic acid can restore water- barrier properties components of membrane phospholipids, they are of the skin, while most of the other functions are best required for all cell membranes-including those of served by metabolites of linoleic acid. However, certain mitochondria, nuclei, endoplasmic reticulum and plasma abnormal functions of the CNS, retina and platelets are membranes. PUFA increase the fluidity of membranes, (2) corrected only by administering N-3 PUFA. where they help regulate membrane-associated N-6 PUFA phenomena, such as mediated transport, hormone Linoleic acid is a major constituent of Mixed EFAs. As the binding and intercellular communication. The lipid bilayer simplest member of this family, linoleic acid, possesses model of membranes describes the arrangement of two double bonds because the body cannot create phospholipids with the hydrophilic fatty acid “tails” (800) 437-1298 Viotron International 8122 E Fulton Street • Ada, MI 49301 [email protected] • www.viotron.com These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease. LIT-039 Rev. 04/16 © Copyright 2016 pointed inward and the polar “head” groups oriented to Eicosanoids from N-6 PUFA the membrane surfaces, where they interact with water Arachidonic acid is the direct precursor for important molecules. The fluidity of the lipid layer is regulated eicosanoids. A rachidonic acid yields PG2 series of by the degree of unsaturation of the fatty acids of the prostaglandins via cyclooxygenase. PG2 prostaglandins phospholipids. Their “cls” configuration of double bonds tend to raise blood pressure, increase platelet a g dictates a kink in the fatty acid chain, which p r events gregation and stimulate macrophages. A second the fatty acid carbon chains from stacking together pathway, initiated by lipoxygenase, oxidizes arachidonic easily. This is the reason non-processed vegetable fats are acid to straight chain lipid regulators called leukotrienes. liquids (oils) at room temperature. In contrast, saturated The leukotrienes derived from arachidonic acid are fatty acids possess straight chains, which allows them among the most powerful inflammatory agents produced to stack together in ordered arrays and to solidify at by the body. room temperature. Prostaglandins from Dihomo-gamma linoleic Acid Therefore, saturated fatty acids of phospholipids A branch pathway leading from dihomo-gamma linoleic stiffen membranes. acid to the PG1 family of prostaglandins is usually favored Trans fatty acids are produced when PUFA are partially when N-3 PUFA, the other family of essential fatty acids, hydrogenated during processing. In trans fatty acids, are processed. Due to higher affinities of the required the double bond has been “straightened.” Consequently, desaturases for N-3 over N-6 fatty acids, and the sluggish trans fatty acids behave like saturated fatty acids and they nature of these reactions in humans, dihomo-gamma harden, rather than soften, cell membranes. They do not linoleic acid and arachidonic acid are formed very slowly function as precursors of prostaglandins. from linoleic acid.(6) The PG1 prostaglandins counter PUFA and Vitamin E Requirements inflammation and favor parasympathetic processes, thus Increased consumption of PUFA raises the requirement they balance arachidonic acid derivatives. for vitamin E, due to an increased risk of lipid peroxidation. Monounsaturated Fatty Acids A ratio of 0.4 mg vitamin E/gram of PUFA has been Fatty acids with a single double bond are classified as suggested.(3) Thus, the availability of PUFA in the body is monounsaturates. They are readily synthesized in the body affected by the need for ample antioxidants, as well as by and are not dietary essentials. The most common example the intake of unsaturated fatty acids. in the body is oleic acid (C18:1n-9), which is derived from N-6 PUFA and Cardiovascular Disease stearic acid, while palmitoleic acid (C16:1n-7) is derived An increased intake of linoleic acid lowers plasma from palmitic acid. cholesterol, although amounts required to achieve this Functions of Monounsaturated Fatty Acids are relatively high. Conversely, low levels of adipose tissue Diets rich in monounsaturated fatty acids (primarily oleic linoleic acid increase the risk of coronary heart disease acid) can lower serum cholesterol and LDL-cholesterol and related mortality.(4) In addition, N-6 PUFA affects other levels, especially when substituted for high levels of risk factors for cardiovascular disease, such as platelet saturated fats.(7) There is an inverse association between aggregation and hypertension.(4) A diet that is high in increased consumption of monounsaturated fat and N-6 PUFA depresses all lipoprotein fractions, including decreasing risk of stroke.(8) A second advantage is that HDL, which is protective against coronary heart disease.(4) oleic acid does not lower HDL levels. Higher intake of Many studies suggest that PUFA slow down intra-arterial monunsaturates at the expense of carbohydrate, as in blockage. This inhibitory effect may be related to increased the Mediterranean diet, is well tolerated. Populations fluidity of platelet membranes. In addition, PGE, from N-6 consuming such a diet ex perience lower rates of PUFA is an inhibitor of platelet aggregation. coronary artery disease and lower rates of cancer, when (9) N-6 PUFA and the Immune System compared to people eating a typical Western diet. High intake of linoleic acid can suppress the immune Monounsaturated fatty acid intake accounting or 15-16% (1) system of laboratory animals, but oleic acid does not have of total calories has been suggested. Variation of oleic this effect.(5) acid consumption over a range of 10 to 20% of energy intake, adjusted for personal preferences, would yield PUFA for Eicosanoid Synthesis ratios of oleic acid/linoleic acid ranging from 1:1 to 3:1.(1) PUFA are required to synthesize eicosanoids, hormonelike lipids that regulate many processes. These Although monounsaturated fatty acids have been include leukotrienes, prostaglandins and thromboxanes. regarded as neutral fatty acids, in fact they are not. Whether the PUFA belongs to the N-6 or the N-3 class Both olive and fish oil lowered high baseline levels (10) of essential fatty acids, determines the final eicosanoid of fibrinogen. Olive oil may benefit patients with (11) structure (see Note on Fatty Acid Nomenclature and rheumatoid arthritis. Consumption of monounsaturated Biosynthetic Relationships). These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease. fatty acids was recently found to lower the level of GLA ALA Linoleic Oleic Palmitic Stearic intercellular adhesion molecule-1 (ICAM-1) in peripheral Acid Acid Acid Acid (up to 20%) mononuclear cells without altering natural Walnut 0 10 60 21 8 2 killer cell activity.(12) ICAM-1 plays a key role in the growth Oil of atherosclerotic plaque. Seasame 0 0 45 40 10 5 Oil There are other advantages of dietary monounsaturated Apricot 0 0 32 60 6 <1 fatty acids: Higher consumption of monounsaturates Kernal at the expense of carbohydrate may decrease elevated Hazelnut 0 0 12 80 6 3 serum triglycerides and high blood sugar for people Oil with insulin resistance.(13) Monounsaturates are also less susceptible to oxidation than PUFA.
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