YANGO Flaxseed Oil (Monosaturated Fats, Omega-3) 60 Capsules

 

• Cold pressed flaxseed oil
• Source of unsaturated omega-3 fatty acids
• Normal cholesterol level
• Vitamin E added for antioxidant action
• High standardization
• Sourced from certified non-GMO flaxseeds

Linseed oil is made from ground and pressed flax seeds. Like them, it is a source of unsaturated fatty acids from the omega-3 family. Omega-3 fatty acids are essential for health. Their properties for the body include: reducing inflammation as well as supporting heart and brain health1,2,3. Linseed oil is primarily a source of fatty acids ALA (alpha-linolenic acid) and oleic acid. Their valuable properties for the body make the oil obtained from flax seeds an important part of the diet of many people.

• Alpha-linolenic acid (ALA) belongs to unsaturated fatty acids. It helps to maintain normal cholesterol levels in the blood4,5,6. The product is standardized for the presence of 45% ALA.
• Oleic acid is also an unsaturated fat. Replacing saturated fats with unsaturated fats in the diet helps to maintain normal blood cholesterol levels7,8,9. The dietary supplement is standardized for the presence of 11% oleic acid.

The product is obtained from flax seeds by cold pressing. Thanks to this, the content of unsaturated fatty acids remains naturally unchanged and the oil retains its properties. Many people prefer supplementation with linseed oil in capsules instead of adding it to salads, for example. Why? Its slightly bitter taste is not always a desirable element of dishes. In turn, easy-to-swallow capsules contain a high content of fatty acids important for the body, and thanks to the gelatin shell, the taste of linseed oil is not perceptible.

ADDED VITAMIN E
Our dietary supplement has been enriched with the addition of vitamin E. Its role in the human body is very important. Vitamin E is an antioxidant, which means it helps protect cells from oxidative stress10. Why did we decide to include vitamin E in the product? It belongs to fat-soluble vitamins. The presence of unsaturated fatty acids will therefore favor its optimal assimilation.