As people age, chronic systemic inflammation can inflict degenerative effects throughout the body. A primary cause of this destructive cascade is the production of cell-signaling chemicals known as inflammatory cytokines. Along with these dangerous cytokines, imbalances of hormone-like messengers called prostaglandins also contribute to chronic inflammatory processes.
The body needs fatty acids to survive and is able to make all but two of them: linoleic acid, in the omega-6 family and linolenic acid, in the omega-3 family. These two fatty acids must be supplied by the diet and are therefore considered essential fatty acids (EFAs).
Omega-3 fatty acids, found in cold-water fish (and fish oil), and perilla and flaxseed oils, can be part of a healthy diet. Omega-3 oils contain the essential fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are usually lacking in the typical Western diet that includes high amounts of omega-6 fats.
Omega-6 fatty acids are well supplied in the diet by meat and vegetable oils. However, not all omega-6 fatty acids are of equal value. Gamma linolenic acid (GLA), found in evening primrose oil, borage oil, and black currant oil is an important fatty acid that plays a beneficial role in healthy prostaglandin formation. What you eat also contributes to the production of inflammatory cytokines. Eating foods cooked at high temperature can cause the formation of advanced glycation end (AGE) products. Glycation is the binding of a protein molecule to a glucose molecule that results in the formation of damaged protein structures. As the damaged proteins accumulate, they activate the production of inflammatory cytokines. Presently there is no way to reverse the effects of glycation.
Dale Alexander Emulsified Norwegian Cod Liver Oil is a rich and economical source of vitamin A, vitamin D, and the omega-3 class fatty acids EPA and DHA. It is the first natural, emulsified, water-dispersed cod liver oil produced. This product was developed for people who have difficulty digesting oil and for those who could never tolerate the taste of cod liver oil. It is the most easily digested and finest tasting cod liver oil available. A pure, special blend of natural lecithin and apple pectin is used to help mechanically (not chemically) reduce and disperse (emulsify) the natural oil globules of the cod liver oil into millions of tiny droplets making the vitamins A and D, essential fatty acids, and naturally occurring nutrients in the cod liver oil more readily available to the digestive system.