Abstract
In humans, DHA occurs naturally as a cell membrane fatty acid in the brain, retina, testes and sperm, and has been reported to be essential in the development of these organs and cells. There it is crucial for the functioning of embedded proteins, i.e. rhodopsin for vision and postsynaptic receptors for neurotransmission. In phospholipids in general, DHA contributes to membrane properties such as fluidity, flexibility and permeability. A deficiency in DHA can lead to memory loss, learning disabilities and impaired visual acuity. Limited storage of DHA in adipose tissue suggests that a continuous supply is needed. These facts clearly demonstrate the physiological importance of DHA for humans and have resulted, for example, in the recommendation of increasing dietary intake of DHA during pregnancy and lactation. Also in the maintenance of cardiovascular health, DHA plays an important role. DHAid™ is a pure vegetarian source of omega-3 docosahexaenoic acid (DHA). It is produced from microalgae in a controlled process in fermentation vessels by the Swiss life-science company Lonza. Due to its renewable sources, DHAid™ is environmentally friendly. DHAid™ is allergen free and is free of potential contaminants that are discussed for seafood.
Highlights
Sources of docosahexaenoic acid (DHA)DHA in the body is derived mainly from intake of fish and seafood
Fatty acids are classified according to their degree of saturation, into saturated fatty acids, monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs)
Whereas alphalinolenic acid (ALA) can be found most abundantly in foods, it has become clear that docosahexaenoic acid (DHA) is the most important omega-3 fatty acid for human health, in the areas of brain, heart and eye health
Summary
DHA in the body is derived mainly from intake of fish and seafood Fatty fish, such as herring, mackerel, tuna or wild salmon, is the most substantial source of DHA [4]. It is well-known that dietary DHA intake with a typical Western diet is well below recommended values. Nature has foreseen a pathway to produce DHA from the precursor omega-3 fatty acid ALA in the human body. During this process, ALA is enzymatically converted to EPA and further to DHA.
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