Algae oil

Algae oil and how it works

VITALOVE algae oil is a dietary supplement rich in omega-3 fatty acids. It can be taken either in liquid form or as capsules. You should follow the recommended daily intake and dose the oil accordingly. The oil is usually mixed with other cooking oils or vitamin E, which helps prevent it from going rancid. Oily sea fish and krill, in particular, contain many healthy fatty acids, as they feed on algae. Algae – or, more precisely, microalgae – are single-celled organisms that are microscopically small.

Plant-based algae oil is usually extracted from cultivated algae such as Schizochytrium or Ulkenia. It contains the long-chain omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The two fatty acids, EPA and DHA, are characterised by the fact that they are directly available. This makes them more readily utilised than alpha-linolenic acid, which is also an omega-3 fatty acid. Only small amounts of EPA and DHA can be metabolised from alpha-linolenic acid within the body.

Cultivation and production

The algae used to produce algae oil can either be cultivated in the sea or grown in a closed system using artificial seawater. This involves large water tanks into which purified water is added. The algae are grown in a system of glass tubes and develop through exposure to sunlight. Once the algae have fully matured, they are fermented and centrifuged so that the oil can be extracted. Various factors need to be taken into account here, such as temperature, oxygen content and light intensity. As this is a very costly process, algae oil is also more expensive than other oils; however, given its quality, it is worth opting for this higher-priced product.

Algae oil as a vegan alternative

As algae oil is rich in omega-3, it is a sensible alternative to fish or krill oil. As a large proportion of fish stocks have suffered from overfishing in recent decades and have consequently declined significantly, purchasing algae oil from VITALOVE helps to avoid the consumption of fresh fish products. Furthermore, algae form a staple food source for fish, meaning that fish stocks can be preserved through artificial and resource-efficient cultivation. This cultivation also offers a further advantage: it sequesters large quantities of CO₂! Sustainable cultivation in aquaculture is therefore preferable to traditional harvesting from the sea. Not only does this protect the ecosystem, but sustainable production also often results in lower levels of pollutants.

Buying algae oil

When buying omega-3 algae oil, particular attention should be paid to the concentration and the ratio of DHA to EPA. These should be present in a ratio of 2:1; in concrete terms, this means that the DHA content should be twice as high as the EPA content. The triglyceride form of omega-3 fatty acids, in particular, offers high bioavailability. So, if you want to ensure that absorption is as high as possible, you should look out for this. Another aspect to consider is the level of contaminants in the algae oil. High concentrations of contaminants can occur, particularly when algae are cultivated in closed glass tube systems. The iodine content of algae oil should also be taken into account. As certain types of algae contain high levels of iodine and the daily requirement for iodine is relatively low, care must be taken with the dosage. People with thyroid conditions, in particular, should avoid high intakes of iodine.

The correct way to take algae oil

Algae oil is available both as oil in a bottle and in capsule form. The oil can be taken drop by drop, or mixed into muesli, dips, smoothies or soups. It is important to note that the oil should only be added to food that is no longer piping hot, as the valuable active ingredients can be lost otherwise. It should be taken with a main meal, as this allows the fatty acids to be digested and absorbed effectively. It can therefore be taken before, during or after a meal. Algae oil has a distinctive taste, which may take some getting used to. However, the taste should not change once the bottle has been opened. Any change in taste could be a sign that the oil has oxidised excessively.