ELEVATE SERIES OMEGA 369 Supplement Review

1567
infinite_labs, fish

Elevate Series Omega 369 Supplement Review

ELEVATE SERIES, A HIGHER LEVEL OF PERFORMANCE

Scientifically developed in partnership, Infinite Labs and Heuer M.D. Research, proudly introduce the Elevate Series—the newest edition of premium supplements that utilize clinically accredited ingredients backed by years of scientific research and systematic findings.   The Elevate Series was developed by one of the premier research medical doctors in the country. Marvin A. Heuer, M.D. F.A.A.F.P., is a well-respected research physician with over 30 years experience in international and domestic clinical research and pharmaceutical and nutraceutical development. Along with the practice of medicine, Dr. Heuer has served as Vice President and Worldwide R&D Director for companies such as Integramed America, SmithKline Beecham Pharmaceuticals (now GlaxoSmithKline), Wallace Laboratories (MedPointe), Ayerst Laboratories (now Wyeth/Pfizer) and Chief Scientific Officer for Iovate Health Sciences International (Muscletech) before partnering with Infinite Labs on the re-design on a number of products.

Heuer M.D. Research continues to emphasize the importance of diet and exercise in every person’s life. He encourages better daily diet control, lower calories, decreased and improved carbohydrate sources and a regular daily exercise regimen. Exercise alone is not a golden pass to prevent heart disease. However, even elite athletes and bodybuilders are at a higher risk of sudden cardiac events and death. Studies show that elite athletes have slight increased cardiac markers of inflammation and may be prone to cardiac issues even more than the general population. Dr. Heuer’s primary goal was to develop a safe and effective metabolic support supplement, but more importantly, he wanted it to be heart healthy.

Elevate Series Omega 369
· Supports Cardiovascular Health*
· Supports Joint, Brain and Skin Health*
· Supports Optimal Well-Being*

FORMULA HIGHLIGHTS:
No GMO’s or Preservatives
Our Elevate Series Omega 3.6.9 formula contains flaxseed and borage seed oils.

Borage oil contains GLA or Gamma Linolenic Acid, which is an omega 6

fatty acid. GLA is an essential fatty acid that our body is not able to synthesize itself.  GLA deficiency increases inflammatory factors called cytokines in our bodies towards increasing inflammation, and with it increasing the risk for chronic disease.

GLA supplementation can overcome this deficiency, providing an anti-inflammatory effect to control and even prevent diseases such as eczema, asthma, rheumatoid arthritis, and major killers such as cardiovascular disease and cancer. GLA is also beneficial for inflammatory disorders like rheumatoid arthritis.  In a previous study, 37 patients with rheumatoid arthritis were randomly assigned to receive either 1.4g/day γ-linolenic acid in borage seed oil or placebo for 24 weeks. Patients who received borage seed oil had significant improvement in tender joints count, tender joint score, swollen joint count, swollen joint score and pain compared with patients who received placebo. In the second trial, 56 patients with rheumatoid arthritis on stable therapy were randomly assigned to borage seed oil 2.8 g/day or placebo for 6 months. Patients who received borage seed oil had significant improvement in tender joints count, tender joint score, swollen joint count, pain compared with patients who received placebo.

Bowl of brown flax seed and linseed oil

Flaxseed is a rich source of minerals, omega-3 fatty acids, phytoestrogens, and soluble and insoluble fiber, abundant evidence supports the value of flaxseed in preventing diverse illnesses such as heart disease and cancer.  One study reported that flaxseed supplementation lowered total cholesterol by 7% and decreased dangerous low-density lipoprotein (LDL) by 10%. These findings led the study authors to conclude that regular flaxseed consumption may offer cardiovascular disease protection by modulating blood lipid levels. Another study compared the effect of flaxseed with cholesterol-lowering statin therapy in people with a high total cholesterol level (more than 240 mg/dL).

Researchers divided subjects into three groups: a low-fat diet plus either a statin drug or 20 grams (about three tablespoons) of flaxseed daily for two months while a third control group received the low-fat diet only. Supplementation with flaxseed reduced blood lipids: total cholesterol levels fell by 17%, LDL levels dropped by 4%, and triglycerides plummeted by 36%. These improvements in total cholesterol and LDL levels in the flaxseed group were comparable to those seen in the statin group.

Omega-3 found primarily in fatty fish with high oil content, consists of both eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Research has shown increasing evidence for anti-inflammatory, antithrombotic, antiarrhythmic and antiatherogenic effects of omega-3. Higher fish intake is associated with decreased incidences of coronary artery disease and cardiovascular mortality in several prospective cohort studies 1-4, 7, 8. Fish that are especially rich in the beneficial oils known as omega-3 fatty acids include mackerel, tuna, salmon, sturgeon, mullet, bluefish, anchovy, sardines, herring, trout, and menhaden. They provide about 1 gram of omega-3 fatty acids in approximately 3.5 ounces of fish.

Omega-6, also known as polyunsaturated fatty acids (PUFAs), are considered essential for health just like omega-3 fatty acids. Along with omega-3 fatty acids, omega-6 fatty acids play a crucial role in brain function, as well as healthy growth and development. They help stimulate skin and hair growth, maintain bone health, regulate metabolism, and maintain the reproductive system. For general health, there should be a balance between omega-6 and omega-3 fatty acids. The ratio should be in the range of 2:1 – 4:1, omega-6 to omega-3, and some health educators advocate even lower ratios.

Based on these studies, in 2009, the American Heart Association recommended human diets to include high levels of n-6 PUFAs that comprise at least 5%–10% of the energy intake10. Consistent with the health claim, a 2003 meta-analysis supported the finding that substitution of saturated fatty acids with vegetable oils rich in polyunsaturated fatty acids, including linoleic acid, lowered serum total and LDL cholesterol levels11.

Omega-9 fatty acids are from a family of monounsaturated fats that are also beneficial when obtained in food. Omega-9 fatty acids have shown to be protective against metabolic syndrome and cardiovascular disease risk factors. Because omega-9 fatty acids have been shown to increase HDL (“good”) cholesterol and decrease LDL (“bad”) cholesterol, they may help eliminate plaque buildup in the arteries. A review paper published in the Journal of Lipids assessed the current body of epidemiological and human clinical research and substantiated the cardioprotective value of omega-9 fatty acids. According to the review findings, increasing the consumption of omega-9 fatty acids, specifically as a substitute for saturated fat, can provide beneficial health implications for overall health12.

One issue with the consumption of fish has been the growing concern of mercury toxicity. Human mercury (Hg) exposure from seafood consumption, and its attendant risks, are difficult to estimate and are often the subject of intense debate. However, all seafood also contains Hg, primarily in the form of methylmercury (MeHg). In sufficient doses, MeHg can cause adverse neurodevelopmental, cardiovascular, and immunological health effects. Supplementation can be considered as an alternative to dietary intake for persons who are averse to a fish-enriched diet and may also be lower in mercury content and other environmental pollutants. A recent meta-analysis launched by the Agency for Health Care Research and Quality, found favorable effects of fish oil on cardiovascular health. With this mounting evidence, the American Heart Association recommends 1g of fish oils in all patients with documented coronary artery disease via diet or through supplementation9.

Elevate Series Omega 369 References
1. Li D. Omega-3 polyunsaturated fatty acids and non-communicable diseases:
meta-analysis based systematic review. Asia Pac J Clin Nutr. 2015;24(1):10-5.
2: Yanai H, Katsuyama H, Hamasaki H, Abe S, Tada N, Sako A. Effects of Dietary Fat Intake on HDL Metabolism. J Clin Med Res. 2015 Mar;7(3):145-9.
3: Wang X, Chan CB. n-3 polyunsaturated fatty acids and insulin secretion. J
Endocrinol. 2015 Mar;224(3):R97-106. doi: 10.1530/JOE-14-0581. Epub 2014 Dec 8. Review.
4. Kromhout D, Bosschieter EB, de Lezenne CC. The inverse relation between fish consumption and 20-year mortality from coronary heart disease. N Engl J Med 1985; 312: 1205–9.
5. Daviglus ML, Stamler J, Orencia AJ, et al. Fish consumption and the 30-year risk of fatal myocardial infarction. N Engl J Med 1997; 336: 1046–53.
6. Hu FB, Bronner L, Willett WC, et al. Fish and omega-3 fatty acid intake and risk of coronary heart disease in women. JAMA 2002; 287: 1815–21.
7. Albert CM, Hennekens CH, O’Donnell CJ, et al. Fish consumption and risk of sudden cardiac death. JAMA 1998; 279: 23–8.
8. Albert CM, Campos H, Stampfer MJ, et al. Blood levels of long-chain n-3 fatty acids and the risk of sudden death. N Engl J Med 2002; 346: 1113–8.
9. Oh R. Practical applications of fish oil (Omega-3 fatty acids) in primary care. J Am Board Fam Pract. 2005 Jan-Feb;18(1):28-36. Review.
10. Harris W.S., Mozaffarian D., Rimm E., Kris-Etherton P., Rudel L.L., Appel L.J., Engler M.M., Engler M.B., Sacks F. 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;119:902–907.
11. Mensink RP, Zock PL, Kester AD, et al. Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials. Am J Clin Nutr 2003;77:1146–55.
12. Gillingham LG, Harris-Janz S, Jones PJ. Dietary monounsaturated fatty acids are protective against metabolic syndrome and cardiovascular disease risk factors. Lipids. 2011; 46(3):209-228.