Two soft gels daily, with food, or as directed by your health care professional or pharmacist.
|Serving Size 2 softgels|
|Servings Per Container 60|
|Amount Per Serving||% DV|
|Calories from Fat||18.00|
|Total Fat||2.00 g||3%|
|Saturated Fat||0.10 g||1%|
|Trans Fat||0.00 g|
|Vitamin E (as d-alpha Tocopherol)||30.00 IU||100%|
|EPA (Eicosapentaenoic Acid) (omega-3)||650.00 mg||**|
|DHA (Docosahexaenoic Acid)(omega-3)||450.00 mg||**|
|Oleic Acid (omega-9)||56.00 mg||**|
|** Daily Value (DV) not established|
Other Ingredients: purified deep sea fish oil (from anchovies and sardines), soft gel capsule (Glycerin, Water, Gelatin, Strawberry Flavor), Borage Oil, Natural Lemon Oil, d-alpha tocopherol, Rosemary Extract
No Gluten, No Yeast, No Milk Derivatives, No Artificial Colors, No Artificial Flavors
Storage Instructions: Store in a cool, dry place away from light.
Warning: USE ONLY FOR CHILDREN 3 YEARS OLD & OVER
Consult with your physician before using this product if you are pregnant, diabetic, allergic to iodine, using blood thinners, or anticipate surgery. Do not take if tamper evident seal is broken or missing.
Consult your physician prior to using this product it you are pregnant, nursing, taking medication, under 18 years of age or have a medical condition. Discontinue use two weeks prior to surgery.KEEP OUT OF REACH OF CHILDREN.
Manufactured in Norway by:
NORDIC NATURALS, INC.
Distributed in Watsonville, CA 95076
Product protected by U.S. patent #s 6346231 & 6641837
1. Harris WS, Mozaffarian D, Rimm E, et al. Omega-6 fatty acids and risk for cardiovascular disease: a science advisory from the American Heart Association Nutrition Subcommittee of the Council on Nutrition, Physical Activity, and Metabolism; Council on Cardiovascular Nursing; and Council on Epidemiology and Prevention. Circulation 2009;119:902-7 [review].
2. Gordon DJ. Lowering cholesterol and total mortality. In: Rifkin BM, ed. Lowering cholesterol in high-risk individuals and populations. New York, NY: Marcel Dekker, Inc; 1995:33- 48.
Omega-6 fatty acids are polyunsaturated fatty acids that perform essential functions in the human body. The most abundant member of this family in food and in the body is linoleic acid. Other members include gamma-linolenic acid and arachidonic acid. Linoleic acid is considered an essential fatty acid since it cannot be synthesized by the body. However, other members of the omega-6 family can be made from linoleic acid.
Omega-6 fatty acids have numerous important roles in the body.1 They contribute to the structure and function of cell membranes and play a part in the regulation of gene activity inside the cell. Arachidonic acid is especially abundant in the brain, and may be important for normal brain development of the fetus and infant. Both arachidonic acid and gamma-linolenic acid can be converted to prostaglandins and related substances that affect inflammation, blood clotting, smooth muscle tone, and many other body activities.
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