Unlike the saturated fats found in butter and lard, omega 3 fatty acids are polyunsaturated. The three most nutritionally important omega 3 fatty acids are alpha-linolenic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
Traditionally Fish oil and Flax oil have been looked at major source for Omega 3 however with increasing demand for vegetarian food and very low srtability of Flax oil proposes us to look for other sources. Camelina oil being 100% Vegeterian and stable source is thus the most favoured upcoming source for OMEGA 3
Rrevival of interest in camelina oil is due to its high linolenic acid (38%) content. Linolenic acid is one of the OMEGA-3 fatty acids which are generally found in substantial commercial quantities only in linseed (flax) and fish oils.
Camelina offers an opportunity to supply the growing demand for high quality edible oils rich in OMEGA-3 fatty acids. The oil contains 35 to 40% linolenic acid compared to 8% in Canola and 1% or less in soy bean and corn oils.
Camelina oil does not deteriorate during refining or storage like linseed (flax) oil or fish oil and can be used in a number of oil based products such as spreads and salad dressings. Camelina oil, unlike linseed and fish oil, is oxidatively stable and palatable
OMEGA 3 – MINUS THE FISHY ODOUR
Good news for those who hate cod but do not want to be denied by the heart healthy benefits offered by omega 3 from Fish oil. A plant OMEGA 3 called Alphalinolenic Acid (ALA) may be as potent as the fish type. ALA intake cuts the risk of suddern cardiac death almost in half, revealed in 16 year Harvard study of 77000 women.