Plant-Powered Fatty Acids: The Role of DHA, EPA, and ALA in Vegan Omega-3

Here's a quick mental exercise for you: picture the green algae. The greenish layer that sometimes covers ponds and lakes. You probably know how vital these algae are for oxygen production. But did you know this marine organism can also be a rich source of Omega-3s fatty acids? Yes, the same Omega-3s typically sourced from fish. And the very same Omega-3s that are the subject of ongoing research for their many brain network health benefits.*

Wait a minute! Omega-3s from... algae?

Let's start by debunking a common misconception. Fish do not magically produce Omega-3s (EPA and DHA). Instead, they get these from their primary food source—algae. And, according to science, algae oil is believed to contain significant amounts of EPA and DHA, Omega-3 Fatty Acids recognized for their bioavailability.*

This suggests that algae oil could offer some similar Omega-3 benefits as fish oil, potentially without certain drawbacks commonly associated with fish oil.*¹

Vegan or vegetarian? You may want to really pay attention to this next part.

There are three types of Omega-3: EPA, DHA, and ALA. But, as a vegan or vegetarian, your diet likely includes more ALA than EPA and DHA. That's because, of course, EPA and DHA are primarily found in fish and seafood.

Now, here's the catch: in order to use it, your body must convert ALA to EPA and, subsequently, to DHA. However, this metabolic pathway can be fraught with inefficiencies.*

Studies suggest that only a tiny fraction (approximately 5-21% of ALA) is actually converted to EPA. Even more concerning is the conversion rate of ALA to DHA: a mere 0.05-9%!*^2,3

"Why is the conversion so low?" you ask? That's because of several factors involved in this conversion:

→ Enzymatic competition*

→ Dietary imbalances*

→ Individual genetic variations*

All these can hinder the body's ability to efficiently transform ALA into the more beneficial EPA and DHA.*

And, as mentioned above, this low conversion can be particularly challenging for vegans and vegetarians who primarily rely on plant-based sources of Omega-3, such as flaxseeds, chia seeds, and walnuts.*

While these plant-based foods are typically rich in ALA, the body's limited conversion capability means you may not get optimal levels of EPA and DHA.*

The HCF® approach: why we chose algae-source Omega-3s fatty acids.

When it comes to getting your daily Omega-3 needs from foods alone, US health surveys highlight a concerning trend: many individuals have a low intake of oily fish, one of the best sources of EPA and DHA.⁴ But relying exclusively on fish isn't just about health; it's an environmental concern.

At HCF®, we're not just about creating the best nootropics; we're actively involved in finding more sustainable and effective solutions to help you support your cognitive health network.* That's why our answer to the Omega-3 challenge is vegan algal oil.

Algae sourced Omega-3: a more sustainable and ethical choice.

Our Omega-3, sourced from microalgae fermentation, represents our commitment to innovative and sustainable practices.

First, our approach emphasizes quality control in the cultivation of algae. Our algae are grown in lab conditions, which means they are untainted by the impurities and toxins often found in Omega-3 sourced from fish, a consequence of oceanic pollution. Plant-powered fatty acids from algae are also free of heavy metals typically found in some fish products.*

And potency? With lab-grown algae, exposure to different conditions, such as levels of UV light, can be controlled, boosting the amount of fatty acids they contain.*

Plus, algae grow very quickly and don't contribute to overfishing or the destruction of marine habitats.

It's also a much more sustainable farming practice than traditional fishing. Algae cultivation for Omega-3 production is part of our effort towards environmentally conscious practices, in line with current understanding of sustainable farming methods.

Finally—and this is a big one—some may find algae oil to be a more digestible option compared to fish oil, potentially reducing certain digestive discomforts (and those awful fishy burps). And tastes better all around!*