Researchers have discovered two novel anti-inflammatory compounds that are converted from eicosatetraenoic acid (ETA), a long-chain omega-3 fatty acid that is increased by consumption of ahiflower oil.
Researchers have discovered two novel anti-inflammatory compounds that are converted from eicosatetraenoic acid (ETA), a long-chain omega-3 fatty acid that is increased by consuming Ahiflower, a branded vegan omega-3 oil ingredient. Ahiflower oil is obtained from the Buglossoides arvensis plant. Previous human studies found that Ahiflower Oil significantly increased ETA levels within 2 to 4 weeks because the oil is the richest source of omega-3 stearidonic acid (SDA), an immediate metabolic precursor to ETA.
In this in vitro study published in Prostaglandins, Leukotrienes and Essential Fatty Acids1, the researchers discovered that cell tissue stimulated in the presence of ETA produces anti-inflammatory compounds when catalyzed by the enzyme 5-lipoxygenase. This is the same enzyme that catalyzes the conversion of long chain omega-3 fatty acids EPA and DHA. This is important in that it shows that Ahiflower Oil increases the long-chain omega-3 ETA, which is functionally similar to EPA and DHA, creating novel anti-inflammatory compounds unique to ETA.
“We are grateful to Dr. Surette and his fellow Canadian researchers for studying the beneficial parallel roles that plant omegas like ahiflower oil play in supporting natural anti-inflammatory response mechanisms alongside marine sources of omega,” said Greg Cumberford, Vice President Nature’s Crops International (Kensington, Prince Edward Island, Canada) strategic initiative that manufactures the brand’s Ahiflower said in a press release: “Personally, I believe that Ahiflower Oil’s uniquely high combination of SDA and anti-inflammatory GLA will continue to set new standards Eis’ in our understanding of the mechanisms that support anti-inflammatory responses. “
1. Gagnon KJ et al. “5-lipoxygenase-dependent biosynthesis of novel 20: 4 n-3 metabolites with anti-inflammatory activity.” Prostaglandins, Leukotrienes and Essential Fatty Acids, vol. 138 (2018): 38- 44