Researchers discover anti-inflammatory compounds resulting from Ahiflower omega-3 oil

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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.”

References:

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