Researchers have discovered two novel anti-inflammatory compounds that are converted from eicosatetraenoic acid (ETA), a long-chain omega-3 fatty acid elevated by the consumption of Ahiflower, a brand-name vegan omega-3 oil ingredient. Ahiflower oil is extracted from the Buglossoides arvensis plant. Previous human studies found that Ahiflower oil significantly increased ETA levels within 2-4 weeks because the oil is the richest source of omega-3 stearidonic acid (SDA), an immediate metabolic precursor to ETA.
In this in vitro study published in Prostaglandins, Leukotrienes and Essential Fatty Acids1, researchers discovered that cell tissue stimulated in the presence of ETA produced anti-inflammatory compounds when catalyzed by the enzyme 5-lipoxygenase. This is the same enzyme that catalyzes the conversion of long-chain omega-3s EPA and DHA. This is significant because it demonstrates that Ahiflower oil elevates the long-chain omega-3 ETA, which is functionally similar to EPA and DHA, creating novel anti-inflammatory compounds unique to ETA.
"We are grateful to Dr. Surette and his Canadian research colleagues for delving deeply into the beneficial parallel role that plant-derived omegas like Ahiflower oil play in supporting natural anti-inflammatory response mechanisms, alongside marine omega sources,” said Greg Cumberford, vice president of strategic initiative for Nature’s Crops International (Kensington, Prince Edward Island, Canada), which produces branded Ahiflower, in a press release. “I personally believe that Ahiflower oil’s uniquely high SDA and anti-inflammatory GLA combination will continue to ‘cut new ice’ in our understanding of anti-inflammatory response support mechanisms.”
1. Gagnon KJ et al. “5-lipoxygenase-dependent biosynthesis of novel 20:4 n-3 metabolites with anti-inflammatory activity.” Prostaglandins, Leukotrienes and Essential Fatty Acids, vol. 138 (2018): 38-44