Science and Health

Numerous clinical studies demonstrate that omega 3 fatty acids are a major nutritional contributor to our overall health. They must be ingested as the human body cannot produce essential fatty acids on it’s own. Scientists believe we evolved on a diet balanced in omega 3 and omega 6 fatty acids at a ratio of 1-1. However, today most people eat various amounts of processed foods which are high in omega 6’s. Research shows that omega-3 fatty acids reduce inflammation and may help lower risk of chronic diseases such as heart disease, cancer, and arthritis. Omega-3 fatty acids are highly concentrated in the brain and appear to be important for cognitive (brain memory and performance) and behavioral function. Symptoms of omega-3 fatty acid deficiency include fatigue, poor memory, dry skin, heart problems, mood swings or depression, and poor circulation. It is important to have the proper ratio of omega-3 and omega-6 in the diet. Omega-3 fatty acids help reduce inflammation, and most omega-6 fatty acids tend to promote inflammation. The typical American diet contains 15 to 25 times more omega-6 fatty acids than omega-3 fatty acids, which many nutritionally-oriented physicians consider to be way too high on the omega-6 side. Studies suggest that higher dietary omega-6 to omega-3 ratios appear to be associated with worsening inflammation over time. Omega-6 is pro-inflammatory, while omega-3 is neutral. A diet with a lot of omega-6 and not much omega-3 increases inflammation. A diet rich in omega-3 will reduce inflammation.

During the past 15 years our research team has conducted over 100 thousand hours of strenuous agro-technological, biochemical, toxicological, and clinical tests in the development of LeenLife Omega 3. As a result, LeenLife’s patented formulation provides Omega 3 +6 +9 with microbiological ultra-purity, lack of cholesterol, toxic substances and any anti-nutrient substances. LeenLife products are fish free, plant sourced oils that contain a high purity of omega 3 and other omega fatty acids as ethyl esters with no contaminants harmful to human health. We are confident that our products will ensure 100% of the recommended daily intake of essential fatty acids to improve your health.

Stable shelf life over 2 years.

The slower more sustained release of LeenLife fatty acid ethyl esters improves fatty acid absorption in tissues over a 24 hour period instead of peaking in 3 to 5 hours, as with many other omega products.

LeenLife-E is Plant based, derived from high quality flaxseed oil.

Proprietary manufacturing process eliminates any toxins and harmful substances.

LeenLife’s Omega 3 ethyl esters are thermally stable with no fishy taste, making them ideal additives for a broad spectrum of foods.

Biologic Effects of Omega-3 Fatty Acid (ALA or Alpha-linolenic acid)

ALA is an essential fatty acid.  Our bodies can not make ALA (omega-3 short chain), therefore it is required in the diet.  ALA is the “parent” molecule for the synthesis of long chain omega-3 fatty acids DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid).

ALA reduces the risk of heart disease.  Population studies (171,921 men and women) demonstrate that ALA-rich diets lower the risk of coronary heart disease, ischemic heart disease, nonfatal myocardial infarction, and stroke.

ALA inhibits inflammation.  Inflammation is manifested in multiple chronic diseases including heart disease, type 2 diabetes, cancer, metabolic syndrome, and Alzheimer disease.  ALA is a precursor of the eicosanoids that dampen inflammation; promotes production of interleukin-1 an anti-inflammatory molecule; and blocks the formation inflammatory molecules including arachidonic acid, cytokines, platelet-activating factor, and c-reactive protein.

ALA appears to reduce cancer risk.  In a human study, participants who ate a Mediterranean diet rich in ALA showed a 61% reduction in cancer risk.

ALA maintains the nervous system.  People with ALA deficiencies display poor growth and neurological problems (numbness, weakness, blurred vision).  These clinical symptoms are alleviated with dietary ALA.

Suppliers of high quality fish oil and flaxseed oil take many precautions to prevent heat, light and oxygen exposure. Unless adequate precautions are taken, products will oxidize, becoming less effective and rancid.

Cooking with flaxseed oil/meal can impart a bitter taste that may go unnoticed in a few foods.  However, LeenLife fatty acid esters impart no flavour and have been successfully added to a large spectrum of foods.

LeenLife products have been used as an additive to foods, such as bread, cheese, milk, meat products, noodles and juices.  There has been no impact on:

Taste

Shelf life

Loss of omega fatty acids

Unlike other omega products, the use of LeenLife Omega 3 in the manufacturing of food products does not affect the taste of the food product.  It has a longer shelf life and there is virtually no loss in the level of omega fatty acids in LeenLife products even when heated to 230 degrees Celsius.

 

Omega fatty acids are derived from both plant and animal sources. LeenLife Omega 3 oil products are plant based and extracted from raw organic linseed oil.  LeenLife Omega 3 is free from any ocean borne contaminants and increasing concerns regarding overfishing to the marine eco-system. All of the ingredients in LeenLife Omega products pass rigorous quality control testing.

  Factor

Other oil products

LeenLife products

1. Are the raw food ingredients plant based or animal based?

Plant based or fish

Plant based

2. Is the product part of a food chain that is currently under pressure from excess demand?

Any fish-based or krill-based products are part of a fragile limited food chain.

The growth of flax seeds are not part of a limited food chain.

3. Are there noxious chemicals present in the raw product ingredients?

Yes

Yes

4.

What percentage of the noxious chemicals are left after processing?

Up to 100%

None

5.

Are there any unnecessary ingredients that remain or are created from the manufacturing of the products?

Cholesterol, polychlorinated biphenyls, methylmercury, heavy metals, dioxins and cyanogenic glycosides

None

6.

Are there any toxic heavy metals in the product chain?

Yes, possible mercury, arsenic, cadmium, and lead

None

7.

Are there any toxic heavy metals left in omega products?

Yes, possible mercury, arsenic, cadmium, and lead

None

8.

How much of omega products actually contain the stated purposeful ingredients?

From 2% to a maximum 60%

90%

Morris, DH. 20057.  Flax – A health and nutritional primer.  4th Edition.  Flax Council of Canada. http://flaxcouncil.ca/food/nutrition/technical-nutrition-information/flax-a-health-and-nutrition-primer/

Alpha-lenolenic acid (ALA) is an essential fatty acid.

Burdge GC, Calder PC. 2005. Conversion of α-linolenic acid to longer-chain polyunsaturated fatty acids in human adults. Reprod. Nutr. Dev. 45: 581-597.

Hussein N, Ah-Sing E, Wilkinson P, et al. 2005. Long-chain conversion of [13C]linoleic acid and α-linolenic acid in response to marked changes in their dietary intake in men. J. Lipid Res. 46: 269-280.

Burdge GC. 2006. Metabolism of α-linolenic acid in humans. Prostaglandins Leukot. Essent. Fatty Acids 75: 161-168.

Burdge GC, Jones AE, Wootton SA. 2002. Eicosapentaenoic and docosapentaenoic acids are the principal products of α-linolenic acid metabolism in young men. Br. J. Nutr. 88: 355-363.

ALA reduces the risk of heart disease. 

Djoussé L, Pankow JS, Eckfeldt JH, et al. 2001. Relation between dietary linolenic acid and coronary artery disease in the National Heart, Lung, and Blood Institute Family Heart Study. Am. J. Clin. Nutr. 74: 612-619.

Djoussé L, Hunt SC, Arnett DK, et al. 2003. Dietary linolenic acid is inversely associated with plasma triacylglycerol: the National Heart, Lung, and Blood Institute Family Heart Study. Am. J. Clin. Nutr. 78: 1098-1102.

Djoussé L, Folsom AR, Province MA, et al. 2003. Dietary linolenic acid and carotid atherosclerosis: the National Heart, Lung, and Blood Institute Family Heart Study. Am. J. Clin. Nutr. 77: 819-825.

Djoussé L, Arnett DK, Carr J, et al. 2005. Dietary linolenic acid is inversely associated with calcified atherosclerotic plaque in the coronary arteries: the National Heart, Lung, and Blood Institute Family Heart Study. Circulation 111: 2921-2926

Ascherio A, Rimm EB, Giovannucci EL, et al. 1996. Dietary fat and risk of coronary heart disease in men: Cohort follow up study in the United States. Br. Med. J. 313: 84-90.

Mozaffarian D, Ascherio A, Hu FB, et al. 2005. Interplay between different polyunsaturated fatty acids and risk of coronary heart disease in men. Circulation 111: 157-164.

Hu FB, Stampfer MJ, Manson JE, et al. 1999. Dietary intake of α-linolenic acid and risk of fatal ischemic heart disease among women. Am. J. Clin. Nutr. 69: 890-897.

Albert CM, Oh K, Whang W, et al. 2005. Dietary α-linolenic acid intake and risk of sudden cardiac death and coronary heart disease. Circulation 112: 3232-3238.

ALA inhibits inflammation.

Licastro F, Candore G, Lio D, et al. 2005. Innate immunity and inflammation in ageing: a key for understanding age-related diseases. Immunity Aging 2: 8. doi: 10.1186/1742-4933-2-8.

Griffin WST. 2006. Inflammation and neurodegenerative diseases. Am. J. Clin. Nutr. 83(suppl): 470S-474S.

Greenberg AS, Obin MS. 2006. Obesity and the role of adipose tissue in inflammation and metabolism. Am. J. Clin. Nutr. 83(suppl): 461S-465S.

Healy DA, Wallace FA, Miles EA, et al. 2000. Effect of low-to-moderate amounts of dietary fish oil on neutrophil lipid composition and function. Lipids 35: 763-768.

Zhao G, Etherton TD, Martin KR, et al. 2004. Dietary α-linolenic acid reduces inflammatory and lipid cardiovascular risk factors in hypercholesterolemic men and women. J. Nutr. 134: 2991-2997.

Zhao G, Etherton TD, Martin KR, et al. 2007. Dietary α-linolenic acid inhibits proinflammatory cytokine production by peripheral blood mononuclear cells in hypercholesterolemic subjects. Am. J. Clin. Nutr. 85: 385-391.

Caughey GE, Mantzioris E, Gibson RA, et al. 1996. The effect on human tumor necrosis factor α and interleukin 1β production of diets enriched in n-3 fatty acids from vegetable oil or fish oil. Am. J. Clin. Nutr. 63: 116-122.

Hall AV, Parbtani A, Clark WF, et al. 1993. Abrogation of MRL/lpr lupus nephritis by dietary flaxseed. Am. J. Kidney Dis. 22: 326-332. 102. Myers GL, Rifai N, Tracy RP, et al. 2004. CDC/AHA workshop on markers of inflammation and cardiovascular disease: application to clinical and public health practice – report from the Laboratory Science Discussion Group. Circulation 110: e545-e549.

ALA reduces cancer risk. 

de Lorgeril M, Salen P, Martin J-L, et al. 1998. Mediterranean dietary pattern in a randomized trial: prolonged survival and possible reduced cancer rate. Arch. Intern. Med. 158: 1181-1187.

ALA maintains nervous system.

Institute of Medicine. 2002. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids, National Academies Press, Washington, DC, p 7-1— 7-69 (dietary fiber), 8-1— 8-97 (fat and fatty acids).

Holman RT, Johnson SB, Hatch TF. 1982. A case of human linolenic acid deficiency involving neurological abnormalities. Am. J. Clin. Nutr 35: 617-623.

Anderson GJ, Connor WE. 1989. On the demonstration of ω-3 essential-fatty-acid deficiency. Am. J. Clin. Nutr. 49: 585-587.

Bjerve KS, Fischer S, Alme K. 1987. Alpha-linolenic acid deficiency in man: effect of ethyl linolenate on plasma and erythrocyte fatty acid composition and biosynthesis of prostanoids. Am. J. Clin. Nutr. 46: 570-576.

Bjerve KS, Mostad IL, Thoresen L. 1987. Alpha-linolenic acid deficiency in patients on long-term gastric-tube feeding: estimation of linolenic acid and long-chain unsaturated n-3 fatty acid requirement in man. Am. J. Clin. Nutr. 45: 66-77.

Bjerve KS, Fischer S, Wammer F, Egeland T. 1989. α-Linolenic acid and long-chain ω-3 fatty acid supplementation in three patients with ω-3 fatty acid deficiency: effect on lymphocyte function, plasma and red cell lipids, and prostanoid formation. Am. J. Clin. Nutr. 49: 290-300.