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Triomega^®

Triomega® is fish oil enrich with omega 3 fatty acid. It has always been associated with maintenance of healthy heart function and cholesterol level and because of this, the American Heart Association* recommends that everyone should eat 1 serving of fatty fish (3.05 oz/serving), twice a week for heart health.

However, it doesn’t only stop there. It may play a part in assisting other vital bodily functions as well, such as decrease the symptoms associated with depression, chronic skin ailments and certain inflammatory diseases like arthritis in addition to enhancing joint mobility.

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Over the years, there are many studies conducted on the beneficial effect of fish oil:

On heart, it may help in:

• Lowering triglycerides level

• Lowering the risk of heart diseases

• Delaying the buildup development of atherosclerotic plaques, called hardening of in the arteries

On joint mobility, it may help in:

• Decreasing inflammation by increasing some anti-inflammatory markers such as IL-10, TGF beta

• Decreasing the progression of osteoarthritis by decreasing both the destruction and inflammatory aspects of cartilage cell metabolism.

• Decreasing the risk of bone marrow lesions

• Decrease the symptoms of morning stiffness, tender or swollen joints and joint pain

Sunlight is the most plentiful natural source of vitamin D. There are very few naturally occurring dietary sources of vitamin D. Exceptions to this are cod liver oil and oily fish (like salmon and swordfish), which are all rich sources of the vitamin. Most often, we consume vitamin D via fortified foods such as milk, yoghurt, margarine, orange juice and breakfast cereals.

Triomega® rich foods and supplements are recommended for:

• People who are more susceptible to bone loss and osteoporosis, like senior citizens and parents

• People who are atheletic

• White collar employees

• Employees who have high intensity workload

TRIOMEGA® BENEFITS

Over the years, there are many studies conducted on the beneficial effect of fish oil:

On heart, it may help in:

• Lowering triglycerides level

• Lowering the risk of heart diseases

• Delaying the buildup development of atherosclerotic plaques, called hardening of in the arteries

On joint mobility, it may help in:

• Decreasing inflammation by increasing some anti-inflammatory markers such as IL-10, TGF beta

• Decreasing the progression of osteoarthritis by decreasing both the destruction and inflammatory aspects of cartilage cell metabolism.

• Decreasing the risk of bone marrow lesions

• Decrease the symptoms of morning stiffness, tender or swollen joints and joint pain

TRIOMEGA® SOURCES

For those looking to increase their triomega® intake, the following foods are recommended:

• Herring

• Salmon

• Oysters

• Trout

• Tuna

• Crab

• Shrimp

• Cod fish

RECOMMENDED FOR

Triomega® rich foods and supplements are recommended for:

• People who are more susceptible to bone loss and osteoporosis, like senior citizens and parents

• People who are atheletic

• White collar employees

• Employees who have high intensity workload

References:

American Heart Association: Fish 101. Website accessed on the 07th of May 2015:

http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Fish-101_UCM_305986_Article.jsp

1. Liperoti R et al, Omega-3 polyunsaturated fatty acids and depression: a review of the evidence, Curr Pharm Des. 2009;15(36):4165-72.

2. Zainal Z et al, Relative efficacies of omega-3 polyunsaturated fatty acids in reducing expression of key proteins in a model system for studying osteoarthritis, Osteoarthritis Cartilage 2009;17(7):896-905.

3. Ferrucci L et al, Relationship of plasma polyunsaturated fatty acids to circulating inflammatory markers, J Clin Endocrinol Metab 2006;91(2):439-46.

4. Watkins BA et al, Omega-3 polyunsaturated fatty acids and skeletal health, Exp Biol Med (Maywood) 2001;226(6):485-97.

5. Philip C Calder, n−3 Polyunsaturated fatty acids, inflammation, and inflammatory diseases, Am J Clin Nutr 2006;83(6): S1505-1519S.

6. Curtis CL et al, n-3 fatty acids specifically modulate catabolic factors involved in articular cartilage degradation, Biol Chem 2000;275(2):721-4.

7. Saynor et.al (1984), Atheroscierosis 50, P. 3 – 10

8. Dolecek TA, Grandits G., Dietary Polyunsaturated Fatty Acids and Mortality in The Multiple Risk Factor Intervention Trial. World Rev. Nutr. Diet 1991; 66, 205-16.

9. Shekelle, R. B., Fish Consumption and The 30 Years Risk of Fatal Myocardial Infarction. N. Eng. J. Med. 1997; 336: 1046 – 1053