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Alpha-linolenic acid (ALA) |
| is the parent omega-3 (n-3) polyunsaturated essential fatty acid. ALA is the precursor to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and some eicosanoids including prostaglandins of series 3 and leukotrienes of series 5.
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Arachidonic acid (AA) |
| is an omega-6 polyunsaturated fatty acid. Arachidonic acid is abundant in the diet, being found in eggs as well as animal and fish fats. AA is the precursor to eicosanoids including prostaglandins of series 2 and leukotrienes of series 4 with varied effects including vasoconstrictor and pro-inflammatory effects. |
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Carbohydrate |
| is a sugar (simple carbohydrate) or a starch (complex carbohydrate) containing chains of sugar molecules found in all fruits, vegetables, grains and starches. |
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Cold pressed |
| is a mechanical oil extraction method that crushes the seed to release the nutritional oil. Cold pressing is also known as expeller pressing. This gentle process does not involve the application of external heat. It enhances stability and helps preserve the nutritional components of the oil. This process is different from solvent extraction, which is a chemical oil extraction process involving higher temperatures and solvents (usually hexane). |
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Conditionally essential fatty acids |
| are fatty acids such as GLA, EPA and DHA that are manufactured in the body from the essential fatty acids LA and ALA. Due to limitations in the metabolism of LA and ALA, GLA, EPA and DHA may become conditionally essential. |
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Conjugated Linoleic Acid (CLA) |
| is a polyunsaturated fatty acid with one of the double bonds in the cis position and the other in the trans configuration. The most common natural CLA is the cis-9, trans-11. CLA is converted through a patented process from linoleic acid that is found in high concentrations in sunflower and safflower oil. CLA is found naturally in highest concentrations in grass-fed livestock. However since most livestock is no longer grass fed, very little is obtained from the diet. There are numerous studies on the health benefits of CLA, particularly with respect to body composition, anti cancer, anti diabetic and cardiovascular disease. |
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Delta 6-Desaturase Enzyme (D6D) |
| This enzyme is critical for the metabolic conversion of LA into GLA and ALA into EPA and DHA. This enzyme is often considered the 'rate limiting' step, meaning it is the slowest step in the reaction of the metabolic pathway. The D6D enzyme functions at different rates in individuals based on certain environmental and lifestyle factors. For example, smoking and aging may reduce the activity of the D6D enzyme, therefore resulting in reduced conversion of the fatty acids. |
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Dihomogamma-linolenic acid (DGLA) |
| is an omega-6 fatty acid formed from GLA, and is the precursor to the series 1 eicosanoids. |
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Docosahexaenoic acid (DHA) |
| is an omega-3 (n-3) polyunsaturated fatty acid. DHA is a very long-chain fatty acid formed in the body through a series of steps, starting with alpha-linolenic acid. DHA is used in membranes especially in the brain and the eye.
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Eicosanoids |
| are a family of powerful, hormone-like compounds produced from EFAs. Eicosanoids include prostaglandins, leukotrienes and thromboxanes which are responsible for many of the beneficial effects of EFAs. Eicosanoids control numerous body processes (e.g., inflammation, blood clotting, blood pressure, immune response) and are formed in the body from essential fatty acids. |
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Eicosapentaenoic acid (EPA) |
| is an omega-3 polyunsaturated fatty acid. EPA is a very long-chain fatty acid formed from alpha-linolenic acid through a series of steps. EPA is the immediate precursor to some eicosanoids with anti-inflammatory and platelet anti-aggregatory effects.
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Essential fatty acids (EFAs) |
| are fatty acids that the human body cannot make and that must be obtained in the diet because they are required for certain essential activities in the body including cell membrane structure and function, eicosanoid formation, brain development and growth. There are two families of essential fatty acids that are polyunsaturated: the omega-6 fatty acid linoleic acid and its metabolites GLA and AA; and the omega-3 fatty acid alpha-linolenic acid and its metabolites EPA and DHA. |
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Expeller-pressing |
| is a mechanical process that does not utilize solvents, such as hexane or other harsh chemicals, or high levels of external heat. The result is a higher quality, more stable oil. |
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Gamma-linolenic acid (GLA) |
| is an omega-6 polyunsaturated fatty acid that can be formed from linoleic acid by the action of the delta-6-desaturase enzyme and is the precursor to anti-inflammatory and vasodilatory eicosanoids. It is not common in the diet, but is mostly found in borage, evening primrose and black currant oils.
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Good manufacturing practices (GMPs) |
| are given to manufacturers by Health Canada after stringent quality checks and inspections are performed on the processing and manufacturing facility. GMPs are measures that ensure an effective overall approach to product quality control and risk management. They do so by setting appropriate standards and practices regarding product testing, manufacturing, storage, handling and distribution. The goal of GMPs is to provide safe, quality products. |
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Hydrogenation |
| of fats and oils is a chemical process that adds hydrogen to unsaturated double bonds. Total hydrogenation would turn any unsaturated fatty acid into a saturated fatty acid. Partial hydrogenation turns polyunsaturated fatty acids into less unsaturated fatty acids, but not necessarily into saturated fatty acids. Partial hydrogenation creates trans fatty acids. |
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Lignans |
| are naturally-occurring substances found in plants and are classified as phytoestrogens. Flax seed is nature's most abundant source of lignans, containing a concentration more than 100 times greater than other lignan-containing foods such as grains, fruits and vegetables. |
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Linoleic acid (LA) |
| is an omega-6 polyunsaturated essential fatty acid found abundantly in the average diet (in vegetable oils, margarine and processed foods). Ideally, the body converts some LA to GLA, but many people cannot adequately convert LA.
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Low carb diet |
| is a diet where you control the number of grams of carbohydrates you eat. Those following a low carb diet are allowed to subtract the carbohydrate count of those ingredients that do not affect blood sugar levels. This includes dietary fiber, sugar alcohols, glycerin and hydrogenated starch hydrolysates with the balance of the carbohydrates being net carbs. |
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Monounsaturated fatty acid (MUFA) |
| a chemical term for fatty acids that contain a carbon chain with one double bond. |
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Oleic Acid (OA) |
| an omega-9 monounsaturated fatty acid that is not considered essential as it can be manufactured from other fats in the body. Oleic acid is a healthy type of fat found primarily in olive oil, avocadoes and nuts. |
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Omega |
| is a scientific term for different "families" of fatty acids. |
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Omega-3 |
| is a polyunsaturated fatty acid including ALA and its derivatives EPA and DHA. |
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Omega-6 |
| is a polyunsaturated fatty acid including LA and its derivatives GLA, DGLA and AA. |
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Omega-9 |
| is a monounsaturated fatty acid including oleic acid. Omega-9s are not essential like the 3s and 6s although they are considered "good" fatty acids. |
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Phytoestrogens |
| are plant based compounds that can modulate the use and metabolism of estrogen, however are weaker than estrogen found in the body. Found in high concentrations in soy and flax. |
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Polyunsaturated fatty acid (PUFA) |
| a chemical term for fatty acids that contain a carbon chain with two or more double bonds. PUFAs are liquid at room temperature and are considered healthy fats. The higher degree of unsaturation (the more double bonds) the healthier the fat is considered. |
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Prostaglandins |
| are hormone-like metabolites that are eicosanoids with important metabolic roles. They are formed from essential fatty acids and are three families including series 1, series 2 and series 3. Series 1 and 2 are formed from the omega-6 fatty acids and series 3 are formed from the omega-3 fatty acids. |
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Saturated fats |
| are dense fats that are solid at room temperature and structurally contain no double bonds. Saturated fats are found in animal products such as meat, lard, butter and other dairy products as well as in processed foods. They are generally considered "bad fats" because they can contribute to cardiovascular disease. |
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Solvent extraction |
| is a chemical oil extraction process involving high temperatures and solvents (usually hexane). Low quality solvent-extracted oils may contain solvent residues in the finished product. However, reputable manufacturers use extensive evaporation processes to remove solvent residues from the finished oil, and provide test results to confirm its purity. This process is different from cold-pressing/expeller pressing where the oil is removed mechanically, without the aid of high temperatures and chemicals associated with solvent extraction. |
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Trans fatty acids |
| are man-made unnatural fatty acids created through hydrogenation and/or when fats are subjected to high temperatures or chemically altered. They are difficult for the body to process, and interfere with the body's ability to process other good fats. Small amounts of certain trans fatty acids (such as CLA) occur naturally in milk and dairy products. These naturally occurring trans fats function differently in the body, and are not the same as trans fats found in processed and convenience foods. However, the majority of trans fats are found in high amounts in partially hydrogenated vegetable oils, shortenings, and hard margarines. |
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Triglycerides |
| are composed of three fatty acids attached to a glycerol backbone. Most dietary fats are consumed in the form of triglycerides. Triglycerides are also the predominant storage form of fat in the body. |
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Unsaturated fats |
| a chemical term for fats containing fatty acids with one or more double bond. These fats are fluids at room temperature. |
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