As people age, chronic systemic inflammation can inflict degenerative effects throughout the body. A primary cause of this destructive cascade is the production of cell-signaling chemicals known as inflammatory cytokines. Along with these dangerous cytokines, imbalances of hormone-like messengers called prostaglandins also contribute to chronic inflammatory processes.
The body needs fatty acids to survive and is able to make all but two of them: linoleic acid, in the omega-6 family and linolenic acid, in the omega-3 family. These two fatty acids must be supplied by the diet and are therefore considered essential fatty acids (EFAs).
Omega-3 fatty acids, found in cold-water fish (and fish oil), and perilla and flaxseed oils, can be part of a healthy diet. Omega-3 oils contain the essential fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are usually lacking in the typical Western diet that includes high amounts of omega-6 fats.
Omega-6 fatty acids are well supplied in the diet by meat and vegetable oils. However, not all omega-6 fatty acids are of equal value. Gamma linolenic acid (GLA), found in evening primrose oil, borage oil, and black currant oil is an important fatty acid that plays a beneficial role in healthy prostaglandin formation. What you eat also contributes to the production of inflammatory cytokines. Eating foods cooked at high temperature can cause the formation of advanced glycation end (AGE) products. Glycation is the binding of a protein molecule to a glucose molecule that results in the formation of damaged protein structures. As the damaged proteins accumulate, they activate the production of inflammatory cytokines. Presently there is no way to reverse the effects of glycation.
Fatty acids are essential for life. Besides storing energy, these fats are part of our makeup; they live in our healthy cells, muscles, nerves, and organs. Conversely, there are bad fats that must be controlled or avoided to maintain good health.
The “good” fats are unsaturated fats that are usually from oils of vegetables, nuts, and some fish. Since they cannot be produced within the body, our diets must be EFA-rich. “Bad” fats are saturated fats, typically from animal fats, dairy products, etc. Without adequate levels of good fats, dangerous saturated fats will replace the essential fatty acids in our cells.
Supplementation with the right proportions of fatty acids can maximize the production of good prostaglandins (E1 and E3), while lowering the amount of unwanted prostaglandin E2 and leukotriene B4. In addition to avoiding saturated fats and high glycemic foods, eating omega-3 foods, and consuming supplements that provide GLA, DHA, and EPA can maintain a healthy amount of desirable prostaglandins and thereby bring balance to the essential fatty acids.
The essential fatty acids in Super GLA/DHA have been concentrated and standardized in order to ensure optimal quality, potency, and biological activity.