We love going against the grain! In classically alternative Virun Inc style, we delivered a talk on why NOT to consume or use fish oil in supplement form due to its susceptibility to peroxidation, contaminants and heavy metals. Since then, there have been plenty of news stories elucidating how oxidized fish oil can harm health.

A few of our lovely followers who missed the presentation in Geneva have asked to see it. In this blog post, you will find a shorter version of the presentation. Enjoy it; please share on your socials and leave your comments below as we would LOVE to hear from you!

This talk was presented by Sara Fenn, Marketing Director for Virun NutraBiosciences Inc. and supported by Philip Bromley, CEO & Co-Founder; Peter Hoosier, COO; and Benjamin Kelly, VP of Business Development.

We could see by looking at the show and talk agenda that algae is dominating: including Seamoss, Astaxanthin and Schizochytrium for algae’s versatility, and high nutrient density as well as its environmentally friendly sustainability. Supplement delivery modalities are indeed shifting from your standard powder, pill or capsule form to lipid encapsulation, topical applications, used directly on the skin and playful gummy formats that are more like sweeties—the “candy-fication” of supplements.

What are consumers looking for?

With this abundant choice of supplement ingredients and forms, what are consumers really looking for? They want to be able to TRUST their supplements, they want transparency of origin, that they can experience the benefits and that the product TASTES great.

Yet, ineffective and oxidized fish oil capsules, non-bioavailable powder supplements and toxic preservatives are surprisingly omnipresent in our industry. 

We have a situation in which consumers are being sold supplements that don’t work, supplements that actually detract from their health and the manufacturers, retailers and marketeers—are not always aware of this.

In the presentation, we elucidated 4 primary problems in the supplement industry:

Oxidized fish oil; ineffective powder supplements; the incautious use of toxic preservatives; and unpalatable tasting supplements.

At Virun Inc, we successfully formulate a lipid encapsulated blend of non-oxidized algae derived Omega 3 DHA with MCT oil, completely without preservatives to demonstrate how we overcome these four issues.

We deploy a number of our own patented processing techniques to extract, stabilize and purify the Omega 3 DHA. This includes a CO2 Extraction method; Di-ionization of water; our Bicarbonate Downstream Process; Nitrogen Flushing and our Creamy, Edible Emulsions patent. All of this means that the stability of the nutrients is protected, without needing to use artificial or toxic preservatives and that the flavours are optimized.

What is a liposome?

Liposome literally means ‘body of fat’. They are lipid particles, tiny spherical containers with a liquid nutrient core and a protective phospholipid bilayer, similar in structure and material composition to human cells.

When you eat fish you consume the DHA with fats, increasing bioavailability with respect to absorption rates.

We combine both the polyunsaturated Omega 3s with saturated MCTs for optimising the anti-inflammatory benefits of these complimentary fats.

The lipids that encapsulate the nutrient protect the DHA’s stability as well as encasing the seaweed flavour, so that the algae can taste delicious in supplement form.

Liposomes make supplements more like food, both in nutrient profile and in molecular structure.

Let’s talk about fish oil.

Have you ever had a fish oil capsule and then had fishy burps or a fishy aftertaste? 

You know that is because the fish oil was likely gone off and rancid. We would not accept a gone off salmon at a restaurant, why would you accept—and pay a high price tag—for a gone off fish oil capsule? The worst part is that we don’t know until we’ve consumed it—the capsule blocks our ability to smell or taste the oxidation—our natural sensory abilities to detect safe and unsafe foods or drinks is compromised.

Free radicals, toxic aldehydes and reactive oxygen species are all byproducts from lipid peroxidation (oxidized fats) that work in unison to wreak inflammatory havoc on our metabolic, neurological and cardiovascular health

Matsuo N. Studies on the toxicity of fish oil.
The Journal of Biochemistry. 1954;41:481–487

The Omega 3 DHA found in fish oil is highly volatile to temperature, processing, and environmental fluctuations, which can lead to rancidity.

Research has shown how oxidized Omega 3s from fish oil are so inflammatory that they can cause fatty liver disease in mice! 

Fish oil can also often contain heavy metals, chemicals, and PCBs. Even if the fish oil is pure and unoxidized, the price of fish oil is increasing, making it cost prohibitive for consumers.

On the other hand, non-oxidized Omega 3 DHA can reverse fatty liver disease, improve children’s cognitive test results, optimize eye health and brain development, reduce cardiovascular risk and even alleviate symptoms of postnatal depression—the benefits are myriad and well documented in scientific studies.

The oxidized oil compromises health, whereas the non-oxidized, pure oil hugely benefits our health.

Have a look at these recent studies that show how damaging oxidized fish oil is for heart health. Rancidity is not a good thing! Learn more about the prevalence of oxidized fish oil here.

Why Algae?

We suggest using Omega 3 DHA from microalgae. 

Fish get their Omega 3s from eating Algae—it’s the original source. The microalgae Schizochytrium is the plant richest in DHA and the most extensively studied. It is what we use in the o3omega sachets you have on your seat. 

Schizochytrium algae contains up to 50% Omega 3 DHA. It is grown in vats, maintaining its purity—and is completely free of toxins, heavy metals, chemicals and PCBs. 

Importantly, algae derived Omega 3 DHA is far more chemically stable than fish oil and therefore less likely to oxidize which means it’s more beneficial for your health. 

Non-bioavailable powder supplements

Powder forms of supplement delivery are commonly used for nutrients which need to be bound to phospholipids to be absorbed effectively. 

Stand alone powder formulations are less bioavailable, as nutrients are more susceptible to being destroyed during spray drying and they can contain unhealthy fillers and carriers. Many Powdered supplements end up dispersing in the stomach where the stomach acid destroys the nutrient.

Look at this example of vitamin C: We can see that the nutrient bound within the liposome is 177% more bioavailable (absorbed into the body and in blood circulation) than the powdered form, almost doubling the absorption rates.

Why then would you use powders instead of lipid encapsulated supplements? 

Our solution is lipid encapsulating nutrients.

What are lipid encapsulated nutrients?

Our liposomes self-assemble when lipids, glycerin, almond butter and the microalgae (or any nutrient) is emulsified. This forms spherical lipid containers which encapsulate the nutrient cargo, and the lipid bilayer membrane protects the nutrients from environmental degradation and oxidation;  as well as allowing the nutrient to survive stomach acid and enzymes, prevents premature nutrient delivery, such as excretion in the blood and allows the nutrient to bypass restricted absorption pathways in the intestines.

Liposomes literally create lipid shields around the nutrient cargo. They protect the nutrients from supplement to cell. Giving the nutrients a longer shelf life, more stability and optimized absorption once consumed. Read this article on all the different types of lipid, cubic, micelle and ethanol encapsulation.

Liposomes mmic human cells

There’s something else that’s quite remarkable about liposomes: that they mimic human cells—look at the structure of a human cell along side a liposome—they both have the external lipid bilayer encapsulating the intelligent cargo. The lipid membrane of a liposome closely resembles that of cell membranes which tricks the human cell membrane into internalising the liposome, rather than seeing it as a foreign body.

The nutrient cargo is then delivered and absorbed directly into the targeted cell.

Liposomes’ biocompatibility with human cells optimizes nutrient internalization mechanisms.

Sara Fenn, Virun NutraBiosciences inc.

Furthermore, historically we have always consumed our nutrients from whole food sources. Delivering a nutrient in isolation,  without its synergistic components—such as as fat—compromises absorption rates. Thus combining DHA with phospholipids and MCT more closely resembles eating a whole fish—with the DHA and the complimentary fats. And that is one of the reasons we formulate lipid encapsulated Omega 3 DHA. 

Toxic Preservatives

Let’s examine toxic preservatives. Potassium Sorbate is ubiquitously used as a preservative in supplements, processed foods and drinks. As a standalone ingredient, it is known to up-regulate inflammation, cause mild allergic reactions and alter the gut microbiome.

The bigger problem is that it is a compound that is highly reactive to temperature, PH, processing, and other ingredients.

Studies on humans have shown how the presence of nitrates with potassium sorbate have mutagenic and genotoxic effects on blood cells, cause chromosome aberrations and DNA breakage.

 

Parvin Dehghan, Ali Mohammadi, Hossein Mohammadzadeh-Aghdash, Jafar Ezzati Nazhad Dolatabadi,
Pharmacokinetic and toxicological aspects of potassium sorbate food additive and its constituents, Trends in Food Science & Technology, 80 2018, Pages 123-130, ISSN 0924-2244

Nitrates are present in drinking water which makes this unavoidable. It is not an ingredient that we recommend using in health supplement formulations. Read this blog to dig a little deeper into the detail and the studies.

Patented Bicarbonate Downstream Process

Instead, we use our own patented stability technology and Bicarbonate Downstream Process to remove oxidative contaminants and to deodorize nutrients that would otherwise have strong odours and a susceptibility to microbial, yeast and mould growth. This means that your supplements can taste and smell delicious while not containing potentially carcinogenic preservatives.

We make supplements tasty!

Now, where we really help our clients excel is on flavour. Our Creamy Edible Emulsions patent using a natural almond butter base which we optimise with our Bicarbonate Downstream Processing means that we are the leading formulators with the IP to create truly delicious, healthy supplements. I’d love to hear your thoughts on the flavor and consistency of the samples you have.

We create innovative solutions for you

I hope it is clear that our technology, patents and innovative approaches solve problems in the supplement industry—pertaining to oxidized fish oils, unhealthy preservatives and unpalatable, ineffective supplements. 

Contact us to learn more and make supplements with us: innovate.today@virun.com