Ahiflower offers a rich single-plant source of omega-3 ALA (alpha-linolenic acid) and SDA (stearidonic acid); omega-6 GLA (gamma linolenic acid) and LA (linoleic acid); and omega-9 OA (oleic acid).

Like ALA (alpha-linolenic acid, the most common form of plant-based omega-3), SDA (stearidonic acid) is a long-chain omega-3 polyunsaturated fatty acid (LC-PUFA), and both are converted to the longer-chain fatty acid EPA, which can be obtained from some fish. People seek to increase their tissue EPA levels in order to improve cardiovascular, cognitive, joint, and immune functions—most often from fish oils. The advantage of SDA relates to the efficiency of its conversion to EPA. When consumed in food, SDA converts directly to EPA, while ALA has to convert first to SDA, then to EPA. A liver enzyme (known as delta-6-desaturase) is required to convert ALA to SDA—and this becomes a rate-limiting step. Since providing SDA directly bypasses this step, it is metabolized more efficiently, resulting in higher levels of EPA in the body. A randomized, double-blinded, placebo-controlled human trial revealed that Ahiflower oil converted to EPA 3 to 4 times better than flaxseed oil. Ahiflower contains 18 – 20% SDA, the highest level of naturally occurring SDA of any commercially available dietary plant oil. Only a few other specialty oilseed crops contain any SDA (echium, hemp, and blackcurrent seed), and there is no SDA in flaxseed, chia, perilla, or sacha inchi.

Ahiflower oil is 100% plant-based. It does not come from any marine animal source. Both marine and algal omega oils contain only EPA and/or DHA, yet neither do they contain omega-6 GLA, which is prized and recognized for its own anti-inflammatory cellular benefits. Ahiflower contains a uniquely balanced blend of essential omega-3 and omega-6 fatty acids. Human clinical science shows that Ahiflower oil synthesizes readily and naturally to circulating EPA (and DPA). Further, emerging science shows that Ahiflower oil fluxes readily to circulating DHA in mammals. So with Ahiflower oil one gets a complete plant-based ‘multi-omega’ that provides all the omega fatty acids in the right balance for optimal wellness.

Most plant-sourced omega fatty acid oils contain omega-3 ALA and omega-6 LA. Few contain omega-6 GLA in meaningful quantities. Even fewer contain any SDA at all. Ahiflower is unique in that it contains ALL of these components, and its highest-available SDA content results in a far more efficient conversion to EPA in the body as compared to flax and other oils that primarily supply ALA. To put this into perspective, it would take 4 softgels of flaxseed oil to yield the same amount of beneficial EPA in the body as 1 softgel of Ahiflower oil.

There is a 4:1 ratio of omega-3 to omega-6 in Ahiflower oil, which supports a heart-healthy dietary intake (including low carbohydrates and saturated fats). Most published health resources including the American Heart Association state that increasing the omega-3 to omega-6 ratio is ideal in the Western diet, which tends to predominate in omega-6 and/or saturated fats. Unfortunately, the typical Western diet doesn’t provide enough omega-3 fatty acid sources to improve the omega-3:6 ratio, especially for vegetarians who prefer not to eat fish. Consuming Ahiflower oil as part of a heart-healthy diet and lifestyle will help increase one’s omega-3: omega-6 ratio.

Every cell in our bodies needs a balance of essential omega-3 and omega-6 fatty acids to function properly and assure that our immune, skin, cognitive, joint, and cardiovascular systems can perform optimally for us — so that we can look well, move well, and feel well at any stage of our lives. Our bodies can’t make essential omega fatty acids; we have to get them from our diets. Ahiflower oil provides the richest, most complete and balanced combined essential fatty acids — and more biologically advanced omegas on top — available from a non-GMO plant source. Ahiflower oil contains good levels of anti-inflammatory omega-6 GLA, which is not even present in flaxseed, chia, or camelina seed oils. In controlled human clinical trials, Ahiflower oil showed up to 4x better conversion through to long chain omega-3 EPA vs flaxseed oil. The body naturally converts Ahiflower oil to the same long-chain omega-3’s found in fish and krill oils, yet has a clean, nutty flavor with no fishy after-effects.

The health benefits of Omega-3 fatty acids are well documented and accepted worldwide. The main health benefits are reduced risks of heart disease (when consumed alongside a healthy diet and lifestyle), reduced joint inflammation, and improved cognitive function and/or reduced depression.* Omega-6 fatty acids have been shown to lower LDL cholesterol, reduce inflammation, and also protect against heart disease.* Since the body does not make these nutrients itself and they are an essential part of cellular functioning, they have to come from the diet. Nutritional scientists and formulators regularly include Omega-3 and Omega-6 fatty acids in dietary supplements and functional foods/beverages as a way to improve recommended daily intakes of these essential fatty acids.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Ahiflower oil has regulatory clearances and/or approvals in the USA (FDA GRN 486), the EU (Novel Food), Canada (Novel Food & NNHPD approval), India, Japan, Korea, and Singapore. More national jurisdictions are approving Ahiflower oil each year, so check with us (info@ahiflower.com) to get the latest regulatory approval update.

No. Ahiflower oil is certified Non-GMO by NSF International. Ahiflower germplasm is patented (PVP filings in the USA and EU) and controlled completely by Natures Crops. The botanical identity of all Buglossoides varieties that meet Ahiflower oil specifications are tested and validated by Natures Crops, with back-up validation by crop science partner NIAB in the UK. Every year’s Ahiflower seed harvest is grown regeneratively (to improve soil and pollinator biodiversity) and checked for correct species identity by a qualified seed analyst. Further, the purity of Ahiflower seed oil is assured by rigorous third-party testing for heavy metals, pesticides, harmful micro-organisms, pyrollizidine alkaloids, PAHs, PCBs, dioxins and furans at extremely low levels of detection, meeting all international standards.

Oxidation occurs naturally in omega-rich oils due to exposure to oxygen. Our in-house laboratory uses internationally-recognized assays (peroxide value, p-anisidine value, and TOTOX) against a very strict specification complying with the tightest international standards. Refined Ahiflower oil cannot be released for sale unless it has a peroxide value (PV) of <5 mEq/kg, a p-anisidine value (AnV) of <15, and a TOTOX value less than 20. These measures of primary and secondary oxidation are set very low to assure Ahiflower’s excellent sensory and stability properties in every batch.

NCI prevents oxidation in Ahiflower oil by storing it under inert nitrogen gas cover at all times and by keeping the bulk oil stored at <4° C. Further, Ahiflower oil is stabilized with an all-natural, non-GMO antioxidant. Bulk refined Ahiflower oil carries a 24 month stability guarantee from date of manufacture. Further, Ahiflower oil is stabilized with an all-natural, non-GMO antioxidant rosemary extract. Bulk refined Ahiflower oil in 190 kg drums carries a 36 month shelf stability guarantee from date of manufacture.

Ahiflower oil’s quality is a combination of its potency, its purity, and its identity. NCI guarantees the quality of each batch of Ahiflower oil. The potency of Ahiflower oil is measured and guaranteed as minimum levels of omega-3 SDA and ALA, and of omega-6 GLA and LA. These are measured using an internationally-accepted AOCS method for measuring fatty acids in dietary oils. Ahiflower oil’s purity is guaranteed by third-party testing following published, peer-reviewed analytical methods for microbials, heavy metals, pesticides, PCBs, PAHs, and pyrollizidine alkaloids. The results of all of these tests are compiled and reported on every Certificate of Analysis for every master batch.

We have combined botanical taxonomic identity confirmation methods with characteristic fatty acid profiling of the seed oil to authenticate the botanical identity of each batch of Ahiflower oil. We confirm the correct proportion of fatty acids in Ahiflower Oil as above. Because of the uniqueness of this seed oil, the fatty acid ratios are diagnostic of correct botanical identity and allow us to rule out any potentially contaminating oils.

Since NCI controls the production of this crop entirely from soil to oil, we maintain representative samples of seed lots harvested each year. These harvested seed samples are independently verified and analyzed by qualified third-party technicians who positively identify not only Buglossoides arvensis under microscopy but any other seed species that may be present at low levels. We further inspect each farm and each crop as it is growing, to assure no significant cross-contamination by other species. The result—our proprietary CropAssured365® system, assuring quality and integrity in every batch of Ahiflower oil, from “soil to oil… naturally”.

The minimum recommended daily dose of Ahiflower oil is 2.25g or (3) 750mg softgels.

Ahiflower oil has a rich, earthy taste characteristic of high-PUFA oils, with a clean, slightly nutty finish. It offers a significant flavor advantage over fish, krill, algal, and even flax oils. Once opened, Ahiflower oil should be kept refrigerated to prevent oxidative flavor changes.

For the health benefits typically associated with taking fish oil, Ahiflower oil is a vegan alternative. Established human clinical science shows that taking Ahiflower oil readily biosynthesizes to circulating EPA (the dominant omega-3 lipid in fish oil). Further, emerging science shows that in mammals dietary Ahiflower oil converts to circulating DHA (the other omega-3 lipid in fish oil) quite readily, about 67% as efficiently as marine-based DHA. Coupled with Ahiflower oil’s good levels of anti-inflammatory GLA and its essential ALA and LA in a healthy 4:1 ratio, none of which are found significantly in fish oil, plant-based Ahiflower oil provides all the omegas you need for optimal wellness.

Ahiflower oil has a shelf-life before opening of at least 24 months. Shelf-life once opened and exposed to air will depend on the formulation, and this will be shown on the label. Keeping Ahiflower refrigerated will preserve its freshness.

After opening, products containing Ahiflower oil will better retain freshness if kept refrigerated, however this will depend on each individual finished product; the manufacturers’ recommendations should be followed.

Ahiflower oil may be used in any food which is prepared at low or ambient temperatures (such as salad dressings, smoothies, and dairy/alt-dairy products). It should not however be exposed to high temperatures as this will make the oil go rancid quickly, like other oils having a high polyunsaturated fatty acid content (eg: hemp). Cooking with the oil is therefore not recommended and, in particular, it should not be used for frying or high-temperature baking.

Yes.

No.

Yes. Ahiflower oil is certified Kosher by the Orthodox Union. Ahiflower oil is Halal certified by the Islamic Food and Nutrition Council of Canada.

Yes, Ahiflower is safe to take while taking blood thinners. The FDA states that the safe daily intake limit for EPA/DHA is 2 grams per day.

Ahiflower oil has not been studied clinically for any specific beneficial effects in pregnant women. However, both fish oil and flaxseed oil have been studied as dietary supplements used during pregnancy. Fish oil is rich in omega-3 EPA and DHA. Flaxseed oil is rich in omega-3 ALA. Ahiflower is rich in ALA and omega-3 SDA (stearidonic acid), which the body converts much more readily to EPA than ALA. Some studies have indicated benefits of taking fish oil during pregnancy, for example, for prevention of premature births, miscarriage, and low birth weight, and for support of healthy mental development of the fetus during pregnancy—although results have been inconsistent. However, no concerns for safety to the mother or child are associated with taking good quality omega-3 supplements during pregnancy, as directed. Two published human clinical trials support that Ahiflower oil is safe for adults to take as recommended. The first human clinical trial with Ahiflower oil showed up to 4x more efficient EPA conversion vs. flaxseed oil. Therefore, a healthy pregnant woman seeking to improve omega-3 EPA levels from a plant-based source (vs. fish oil) could take Ahiflower oil as directed (up to 2.25 grams/day) safely with the concurrence of her physician. Note that Ahiflower oil contains approximately 6% GLA (gamma linolenic acid), which some researchers have shown to increase risk of premature delivery, so we advise consulting with a licensed medical physician before taking Ahiflower oil or any other dietary supplement during pregnancy.

For more information on omega-3 supplementation during pregnancy, see this link at the American Pregnancy Association.

No. Ahiflower oil is fully vegan, Kosher and Halal-certified.

Ahiflower oil (softgels or liquid) will be fine to give to dogs. We suggest mixing Ahiflower® oil into your dog’s wet food and/or dry food. For a dog’s daily dosing we would recommend (1) softgel for a small breeds, (2) softgels for a medium breeds and (3) for large breeds.

Ahiflower oil is pressed and extracted from the seeds of non-GM, proprietary varieties of Buglossoides arvensis, which is a small annual or biennial herb in the Boraginaceae (Borage) family. Our trademarked Ahiflower products come from carefully selected varieties which have been registered and protected under EU and US Plant Variety Protection legislation.

Ahiflower oil comes from the seeds of the Ahiflower crop, much like flax or hemp seed oils come from the seeds of their crops. The seeds have a natural omega-rich oil content that we crush, extract, and lightly refine and filter to produce Ahiflower oil. All Ahiflower crops are grown exclusively in the UK by a network of independent farmers who have worked for many years to learn how to grow this crop reliably with minimal inputs and using regenerative farming practices. These include maximizing and measuring soil microbial and pollinator biodiversity, returning more organic fertility (eg from composted manures and silage) than is taken up by the crop, leaving roots in place and minimizing tillage, and practicing multi-year crop rotations — all to improve the resilience, fertility, and health of the rural farmland ecosystems in which Ahiflower is grown. And because the crops are grown only in the UK by elite farmers whose ability to document their farming protocols on their fields is unmatched around the world, every year’s Ahiflower harvests are traceable back to the specially selected Ahiflower varieties, fields, and farms on which they were grown. Every batch of Ahiflower oil is likewise documented and traceable to its source farms and regions in the UK. The dominant omega-rich oils like flax, hemp, evening primrose, and borage are generally commodified oils produced all over the world and combined in such a way that traceability is lost.

Ahiflower oil is not certified organic but it is fully non-GM and each batch is tested free of pesticides and other potential impurities like heavy metals, PCBs, and PAHs. In order to grow Ahiflower successfully and obtain large enough seed yields to keep the price of Ahiflower oil competitive, conventional weed control is necessary. The crop requires very little, if any, further conventional treatments all the way through harvest of the mature seed. The post-harvest cleaning and oil refining process assures that no trace pesticides can be detected in the finished oil. Remember, certified organic does not mean pesticide-free, only free of non-approved pesticides added during cultivation.

Ahiflower is grown regeneratively and fully traceably in the UK by independent farmers under exclusive contracts with Natures Crops. Ahiflower’s cultivation is inherently sustainable because Ahiflower crops improve soil fertility and pollinator biodiversity over time. Ahiflower is certified non-GMO and provides a new rotational option for conventional wheat and oilseed rape (OSR) growers who must increase the biodiversity of their crop rotations following UK soil conservation regulations. Because Ahiflower derives originally from a native plant species, it does not require heavy applications of water, fertilization, or other agricultural inputs (in contrast to vegetables, wine grapes or cereals used to make beer). Conventionally-grown Ahiflower meets all environmental (soil, air, water, and agricultural input) requirements in the UK’s stringent and tightly monitored crop production system. Unlike marine sources of omega‑3 fatty acids, which are experiencing supply chain disruptions, Ahiflower oil can be farmed regeneratively—from “soil to oil”—as a rotational break crop by an ever-increasing network of trained, conscientious growers in the UK. As Ahiflower consumption grows globally it will help reduce pressure on marine ecosystems using wild harvested anchovies, sardines, mackerel, etc and/or farmed aquaculture salmon for omega-3 nutrition.

Our patience with non-GM selection and plant breeding of Buglossoides arvensis (Ahiflower’s native germplasm source) over more than 10 years has resulted in the registration of our higher-yielding, more robust and vigorous varieties, plus a richer oil profile in the seed. Ahiflower seed oil contains approximately 20% SDA, reflecting more than a 40% difference improvement in SDA content vs. wild varietals occurring in various parts of the world as a weed species.

WHO and other recognized international dietary health bodies recommend a minimum of 200-250 mg EPA equivalent per day. Because of Ahiflower oil’s superior EPA conversion vs. flax and other plant-derived (ALA-rich) omegas, one can achieve the minimum recommended daily intake with about 2-2.5 grams of Ahiflower oil per day vs. about 6-11 grams of flax oil. Keep in mind as well that the American Heart Association and other cardiovascular health authorities have recognized the importance of maintaining a healthier balance of omega-3 vs. omega-6 fatty acids. Ahiflower oil has a natural omega-3:6 ratio of about 4:1, achieved with the highest-available SDA content and a beneficial GLA content, making it the most biologically advanced omega-3-6-9 source available from a single non-GMO plant. (Supplementing with a DHA algal source will meet DHA intake needs, if desired.) FDA allows that foods with a minimum of 320 mg omega-3 ALA per daily serving can claim to be “High” in this essential fatty acid. Each 750 mg Ahiflower softgel provides about 320 mg ALA.

FDA allows a qualified health claim (“may reduce the risk of coronary heart disease”) for EPA and DHA when an adult consumes 2 grams EPA+DHA fatty acids per day. FDA does not differentiate between EPA or DHA content in allowing this claim.

SDA converts to EPA on average at a rate of 30-40% in normal healthy adults, however diet, lifestyle, and stress factors (e.g., meat consumption, alcohol consumption, smoking) can influence all conversion rates. Vegetarians, vegans, and women are known to convert essential omega-3 fatty acids more efficiently than people consuming higher saturated fat diets. Ahiflower oil has been shown in controlled human clinical trials to convert to EPA up to 4x more efficiently than flaxseed oil, a common plant-based omega-3 supplement choice. Emerging science in mammals is showing that although plant-based ALA-only oils (eg flax, chia) and Ahiflower oil do not contribute significantly to elevated circulating DHA levels, switching from preformed DHA to Ahiflower oil does maintain circulating stores of DHA in mammals — replacing preformed dietary DHA as and when needed for tissue uptake.