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Ahiflower oil, derived from the seeds of a plant called Buglossoides arvensis, provides a new vegan-friendly, sustainably sourced option for boosting essential fatty acid levels and mitigating pro-inflammatory physiological states.

The research shows that Ahiflower—so named because it represents a plant-based alternative to omega-rich oils from fatty fish like the Ahi tuna–provides the richest, most complete and balanced omega fatty acid profile available from a non-genetically modified botanical source.

Why Ahiflower® Oil?

Ahiflower oil has the highest omega-3 SDA (stearidonic acid) available, plus beneficial naturally-occurring omega-6 GLA (gamma linolenic acid) not found in marine or algal omega-3 sources. Ahiflower’s SDA readily converts in our bodies to the same omega-3 EPA found in fish and krill oils—but without fishy after-taste or fishy burps. The first human clinical trial with Ahiflower in 2015 showed that Ahiflower oil converts to omega-3 EPA up to 4 times more efficiently than flaxseed oil. Ahiflower is a full spectrum omega fatty acid suplement.

With Ahiflower supplementation, LPS-stimulated macrophages had a 45% higher interleukin-10 (IL-10) expression compared with baseline levels (p<0.05). IL-10 is generally recognized as an anti-inflammatory cytokine produced by M2 immunosuppressive monocyte/macrophages. IL-10 is one of the body’s natural tools to help quench excess inflammation.

A new omega-3 metabolism study in mice, the first comparing pure marine DHA and Ahiflower, provides preliminary evidence that Ahiflower oil, despite containing zero DHA, may be efficient in forming DHA in tissues where mammal bodies naturally synthesize it, store it, or deploy it from plant-based omega-3 precursors to support cell membrane, immune, and neurotransmitter functions.

Blood and tissue docosahexaenoic acid (DHA, 22:6n-3) turnover rates from Ahiflower® oil are not different than from DHA ethyl ester oil in a diet switch mouse model

Dietary Buglossoides Arvensis Oil Increases Circulating n-3 Polyunsaturated Fatty Acids in a Dose-Dependent Manner and Enhances Lipopolysaccharide-Stimulated Whole Blood Interleukin-10—A Randomized Placebo-Controlled Trial

Consumption of Buglossoides arvensis seed oil is safe and increases tissue long-chain n-3 fatty acid content more than flax seed oil – results of a phase I randomised clinical trial

AstaReal is a form of natural Astaxanthin from the microalgae, Haematococcus pluvialis, a naturally occurring carotenoid that can be found in common freshwater rock pools throughout the world. Astaxanthin is what gives the pink and red color to salmon, shrimp and lobster. Natural astaxanthin has a unique molecular structure that makes it literally hundreds times stronger than other antioxidant molecules at quenching free radicals. Additionally, it has no prooxidant activity even when subjected to enormous amounts of stress from environmental factors and free radicals, which makes astaxanthin a pure antioxidant.

AstaReal is produced indoors, allowing a clean environment for the algae to grow, supervised by a team of cultivation experts that harvest algae at peak maturity and astaxanthin content. Astaxanthin from AstaReal is backed by 80+ human clinical studies, including one that showed that astaxanthin resulted in a 7% faster working memory and 8% improved accuracy in delayed recall task.

Astaxanthin delays brain aging in senescence-accelerated mouse prone 10: inducing autophagy as a potential mechanism

Cognitive function improvement with astaxanthin and tocotrienol intake: a randomized, double-blind, placebo-controlled study