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Douglas Labs

Organic Flax Seed Oil
by Douglas Labs
12 Fluid Ounces

Nature’s Richest Source Of Alpha-linolenic Acid*

Our Price: $21.40

Flax seed oil is nature’s most concentrated source of alpha-linolenic acid (ALA), an essential omega-3 fatty acid. Douglas Laboratories’ Organic Flax Seed Oil provides 55-60% ALA, as well as significant amounts of oleic acid and the essential linoleic acid in their natural triglyceride forms.

Organic Flax Seed Oil is extracted without the damaging effects of heat, light, and oxygen using a mechanical expeller press. Using this process, the oil never is exposed to temperatures above 96 degrees Fahrenheit, and it retains its natural color and contents of naturally occurring fatty acids, phosphatides, vitamins, minerals, and antioxidants.

Organic Flax Seed Oil is available as a liquid or in softgel form. Douglas Labs Organic Flax Seed Oil is packaged in a non-leaching, light resistant container. Vitamin E has been added to help stabilize the oil for longer shelf life. Thus, when stored and used as directed, the natural smooth fresh taste of the flax seed oil is maintained up to the date stamped on the bottle.*

FUNCTIONS
Typical diets in developed countries deliver large amounts of saturated fatty acids and the polyunsaturated omega-6 linoleic and arachidonic acids and low levels of omega-3 fatty acids. Throughout evolution, humans were accustomed to diets providing roughly equal amounts of omega-6 and omega-3 fatty acids. However, during the last 200 years, the ratio of dietary omega-6:omega-3 fatty acids increased from about 1:1 to 20-25:1. Leading health professionals now recommend ratios between 4:1 and 10:1.*

A healthy balance of dietary omega-6 and omega-3 fatty acids appears to be a prerequisite for normal immune function. Dietary linoleic acid (18:2 omega-6) is a precursor to arachidonic acid (20:4), which in turn is a precursor for pro-inflammatory prostaglandin E2 and leukotriene B4,and platelet aggregating thromboxane A2. The omega-3 fatty acid ALA provides a natural counterbalance, because it is metabolized to the long chain omega-3 fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), which serve as precursors for the anti- inflammatory prostaglandins E1 and E3, and decrease the formation of prostaglandin E2 and thromboxane A2.

Among other factors, sufficient dietary levels of ALA and other omega-3 fatty acids are also important for healthy mucous membranes, skin and hair, and serve as precursors for steroid production and hormone synthesis.*

NOTE: Oversized Product - slightly higher shipping cost Product - Special Shipping Required
This product is heavier and/or bulkier than our standard products.

As a result, our customary $5.40 standard shipping charge and our 'Free Shipping Over $100' offer does NOT apply to this product. Your actual shipping cost for this item MAY be slightly higher.

You can determine the exact charge for your geographic location directly in our shopping cart.

Supplement Facts Serving Size: One (1) Tablespoon (14ml) Servings Per Container: Approximately 25

	Amount Per Serving	Daily Value
Calories	130
Calories From Fat	130
Total Fat	14g	22%
Saturated Fat	1g	5%

Vitamin A (100 Percent As Beta-Carotene)	70 IU	1%
Vitamin E (As D-alpha-tocopherol)	16 IU	53%

Fatty Acid Profile:
Omega-3 (As Linolenic Acid) Fatty Acid	7,560 mg	**
Omega-6 (As Linoleic Acid) Fatty Acid	2,100 mg	**
Omega-9 (As Oleic Acid) Fatty Acid	1,260 mg	**

** Daily Value Not Established. Percent Daily Values are based on a 2,000 calorie diet.

Other Ingredients

100% Pure Product, Flax Seed, Organic

Suggested Use

As a dietary supplement, one to two (1-2) tablespoons daily, or more as directed by your healthcare practitioner. Can be mixed with foods, used as salad dressing, or taken directly. Do not use for cooking or baking, as heating may destroy some of the nutritional value of the oil.

Warnings

Keep refrigerated after purchase. Flax oil is best within six (6) weeks of opening. Freezing will extend shelf life up to one year. ... Keep out of the reach of children. ... Do not use if outer seal is broken or missing.

Allergen Info

This product contains NO yeast, wheat gluten, soy protein, milk/dairy, corn, sodium, sugar, starch, preservatives, or artificial coloring/flavoring.

Applicable Functions

Immune System Support

Related Structure Groups

Fat, Hair, Immune System, Mucous Membranes, Skin

REFERENCES

Allman MA, Pena MM, Pang D. Supplementation with flaxseed oil versus sunflowerseed oil in healthy young men consuming a low fat diet: effects on platelet composition and function. Eur J Clin Nutr 1995;49:169-178.

Bierenbaum ML, Reichstein R, Watkins TR. Reducing atherogenic risk in hyperlipemic humans with flax seed supplementation: a preliminary report. J Am Coll Nutr 1993;12:501-504.

Cunnane SC, Hamadeh MJ, Liede AC, Thompson LU, Wolever TM, Jenkins DJ. Nutritional attributes of traditional flaxseed in healthy young adults. Am J Clin Nutr 1995;61:62-68.

De Lorgeril M, Renaud S, Mamelle N, et al. Mediterranean alphalinolenic acid-rich diet in secondary prevention of coronary heart disease. Lancet 1994;343:1454-1459.

Galland L. Increased requirements for essential fatty acids in atopic individuals: a review with clinical descriptions. J Am Coll Nutr 1995;5:213-228.

Kelley DS, Nelson GJ, Love JE, et al. Dietary alpha-linolenic acid alters tissue fatty acid composition, but not blood lipids, lipoproteins or coagulation status in humans. Lipids 1993;28:533-537.

Kelley DS, Branch LB, Love JE, Taylor PC, Rivera YM, Iacono JM. Dietary alpha-linolenic acid and immunocompetence in humans. Am J Clin Nutr 1991;53:40-46.

Mantzioris E, James MJ, Gibson RA, Cleland LG. Dietary substitution with an alpha-linolenic acid-rich vegetable oil increases eicosapentaenoic acid concentrations in tissues. Am J Clin Nutr 1994;59:1304-1309.

Singer P, Jaeger W, Berger I, et al. Effects of dietary oleic, linoleic and alpha- linolenic acids on blood pressure, serum lipids, lipoproteins and the formation of eicosanoid precursors in patients with mild essential hypertension. J Hum Hypertens 1990;4:227-233.

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