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Ein Hoch auf die Freundschaft!

A Toast to Friendship!

They are always there when you need them, they listen and understand us in every situation – our friends!

To us, they are the best people in the world, and we can’t imagine life without them. With them, we can laugh, cry, sing, and enjoy life to the fullest. They accept us just as we are! Many of them accompany us throughout our lives and stand by us with advice and support. They belong in our lives just as we belong in theirs! They do so much for us, and today we say THANK YOU for that! Here’s to friendship!

Here’s to friendship!

We give you three great reasons why we never let go of good friends and why you should never take them for granted!

1. Friends encourage us in every situation!

You have a great idea and want to put it into action? Then friends are usually our first point of contact to share our dreams and plans. They share our joy, stand by us from the start, and hold up a mirror: they remind us of what we’re especially good at and show us reasons why we can succeed! And when things don’t go as planned, when our thoughts become party poopers and we feel like giving up – there’s hardly a better pick-me-up than? That’s right! OUR FRIENDS!

They support us in every phase of life and want us to realize our dreams. Yet they’re not afraid to honestly tell us when they don’t think something we do or how we do it is good! And that’s great, because that’s how we grow!

2. Friends are always there for us!

They know everything about us, listen to us, and give us unique advice and tips that we probably wouldn’t come up with on our own. After a bad day, there’s nothing better than meeting our best friends and chatting. We can tell them everything that’s on our hearts.

They stick with us through thick and thin – in all situations. Whether in a bad or good phase of life, with them we can “steal horses”! Heartbreak? They’re already standing at your door with a big portion of ice cream and chocolate, or going out for a beer with you! Sick in bed? Chicken soup won’t be long, or the game console is already on! Or did you just have a long workday and your dog is waiting at home? No problem! Your best friends have just as big a heart for your pup as you do and will spontaneously pick him up for a long walk! They are our loyal helpers in times of need! And for all that, we love them!

3. Having friends is healthy!

With our best friends, we can laugh, cry, and dance. That’s not only balm for the soul but also healthy! When we laugh, more than a hundred muscles are involved! Additionally, serotonin is released, which boosts our mood even more and reduces stress! But just letting off steam and having a good cry is also good for the soul! Because when we’re sad, tell our friends about it, and maybe even shed tears, emotional tension is released and stress is reduced!

Did you know that friends are one of the five major pillars of happiness? Having and maintaining social relationships can significantly contribute to a happy life. Meeting friends and doing things together is a true self-esteem booster and keeps us healthy, young, and vital! AND TODAY, we simply say THANK YOU for all of that! THANK YOU dear friends for being there! Here’s to friendship!

 

Sources:

https://www.welt.de/wissenschaft/article876622/Warum-Lachen-gesund-und-gluecklich-macht.html
http://www.rp-online.de/leben/gesundheit/psychologie/stress/weinen-ist-gesund-traenen-bauen-stress-ab-aid-1.2343444
http://www.spiegel.de/gesundheit/psychologie/freundschaften-sind-gut-fuer-die-gesundheit-a-954153.html
http://www.t3n.de/news/1-million-user-analysiert-grose-461058/

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Was ist der Unterschied zwischen Triglyceriden & Ethylestern in Omega-3-Fischöl?

What is the difference between triglycerides & ethyl esters in omega-3 fish oil?

What is the difference between triglycerides & ethyl esters in omega-3 fish oil?  Omega-3 fatty acids occur in two different forms, as natural triglycerides and as ethyl esters. The difference between the two is crucial because it significantly affects how well omega-3 is absorbed in the digestive tract – and how effectively it can exert its effects in the body.  What are omega-3 triglycerides and ethyl esters?  Triglycerides are the natural storage form of fats in the human body and make up about 95% of the fats in our diet. Accordingly, omega-3 fatty acids in fish mostly occur in this form (1). It is called omega-3 triglyceridesbecause three fatty acids are attached to one glycerol-„are bound to the "backbone" – including EPA and DHA, the two main omega-3 fatty acids in dietary supplements. omega-3-ethyl ester (EE) on the other hand, do not occur naturally but are artificially produced in the lab. In this process, the fatty acids are first separated from glycerol. In a subsequent process, which transesterification is called, one fatty acid is attached to each ethanol molecule (alcohol) bound. Manufacturers use this process because it is necessary to purify fish oil and remove contaminants. Only in this way can highly concentrated and at the same time very pure EPA and DHA products be produced (3). Despite this advantages concerns ethyl ester fish oil strictly speaking to a fish oil concentrate. Legally it may as fish oil is called are actually semi-synthetic, because although ethanol and fatty acids are natural substances, they never occur together in nature.  To combine the benefits of high purity with the natural structure, ethyl ester fish oil can be converted back into its original triglyceride form in an additional step. In this process, is completely removes the ethanolgesplit and the free fatty acids then again bound again to glycbound to glycerol. The result is so-called re-esterified omega-3 triglycerides: highly pure, especially rich in EPA and DHA, and at the same time in their natural form. Since this final processing step is time-consuming and increases production costs by about 40%, many manufacturers skip it. For this reason, most omega-3 supplements available today still consist of the more cost-effective ethyl ester form instead of natural triglyceride fish oil. vabon consciously chooses this additional Sstep to for vabon oh!mega to use a particularly pure omega-3 fish oil in its natural triglyceride form. The triglyceride content of at least 90 % in vabon oh!mega is exceptionally high and offers ideal conditions for efficient absorption of omega-3 fatty acids.  Why is it so important to use triglyceride fish oil instead of ethyl ester fish oil use?  The most important The reason is that triglyceride fish oil the natural form of Omega-3 is and has a much higher bioavailability than Omega-3 ethyl esters (3)(7-11). This means that a larger portion of the EPA and DHA contained in triglyceride fish oil is absorbed and can be used than it is with Ethylester-fish oil is the case (2). Because before the body can the Omega-3 fatty acids contained in it, the body must first convert them extensively - dThis additional step makes absorption slower and less efficient. Studies show that Omega-3 fatty acids from triglyceride fish oil enter the blood faster and in larger amounts than from ethyl ester fish oil. This means that the body has more effective Omega-3 available at the same dosage. Another important difference concerns Stability of the fish oil. Ethyl ester fish oil oxidizes faster than triglyceride fish oil. Oxidation means that the oil decomposes through contact with oxygen and loses quality – in the worst case, it becomes unusable.  Omega-3 fatty acids are particularly sensitive, which is why fish oils are generally protected with antioxidants like vitamin E. However, studies show that ethyl ester fish oil oxidizes faster at all temperatures even with this protection than fish oil in its natural triglyceride form (13-16).  How much better are Omega-3 triglycerides compared to ethyl ester fish oil? The difference in numbers.  Many earlier studies are based on ethyl ester fish oil. Meanwhile, more and more studies specifically examine the differences between ethyl ester and triglyceride fish oil after absorption in the body. So can a study proves that Omega-3 fatty acids from triglycerides absorbed up to 71% better are better than from ethyl esters. Another study even shows that fatty acids from triglycerides compared to a up to 400% higher absorption rate show.   Medically speaking are considered eElevated blood triglyceride levels as an important risk marker for cardiovascular diseases and increase the risk of a heart attack. One six-month study to Omega-3 supplements illustrates, that Omega-3-fatty acids significantly in triglyceride form more effective at lowering blood triglyceride levels contribute as ethyl ester fish oil. Why so Make compromises? Choose vabon oh!mega – nnaturally, hochrein and oOptimally available.  Sources  (1) H Carlier, A Bernard, C Caselli. Digestion and absorption of polyunsaturated fatty acids. Reproduction Nutrition Development, EDP Sciences, 1991, 31 (5), pp.475-500(2) Schuchardt, J., & Hahn, A. (2013). Bioavailability of long-chain omega-3 fatty acids. Prostaglandins, Leukotrienes and Essential Fatty Acids (PLEFA), 89(1), 1-8.(3) Dyerberg, J., Madsen, P., Møller, J., Aardestrup, I., & Schmidt, E. (2010). Bioavailability of marine n-3 fatty acid formulations. Prostaglandins, Leukotrienes and Essential Fatty Acids (PLEFA), 83(3), 137-141.(4) J Neubronner, J.P. Schchardt, G Kressel, M. Merkel, C von Schacky, Ahahn. Enhanced increase of omega 3 index in response to long term n-3 fatty acid supplementation from triacyglycerides versus ethyl esters, Eur J. Clin Nutr. 65 (2011) 247 -254.(5) J.P. Schuchardt, J. Neubronner, G Kressel, M Merkel, C von Schacky, A Hahn. Moderate doses of EPA and DHA from re-esterified triacyglycerols but not from ethyl-ester lower fasting serum triacyglycerols in statin-treated dyslipidemic subjects: results from a 6 month randomised controlled trial.(6) Davidson MH, Johnson J, Rooney MW, Kyle ML, Kling DF. A novel omega-3 free fatty cid formulation has dramatically improved bioavailability during a low fat diet compared with omega-3-acid ethyl ester: The ECLIPSE (Epanova compared to Lovaza in a pharmacokinetic single dose evaluation) study. J coin Lipidol 2012;6:573-84. (7) El Boustani S, Colette C, Monnier L, Descomps B, Crastes de Paulet A, Mendy F. Enteral absorption in man of eicosapentaenoic acid in different chemical forms. Lipids 1987; 22:711-4. (8) Lawson LD, Hughes BG. Absorption of eicosapentaenoic acid and docosahexaenoic acid from fish oil triacyglyceriols or fish oil ethyl esters co investigated with a high fat meal. Biochem Biopsy REs Commun 1998: 156:960-3 (9) Lawson LD, Hughes BG. Human absorption of fish oil fatty acids as triacyglycerols, free acids, or ethyl esters. Biochem Biopsy REs Commun 1998: 152: 328-35. (10) BeckermannB, Beneke M, Seitz l. Comparative bioavailability of eicosapentaenoic acid and docasahexaenoic acid from triglycerides, free fatty acids and ethyl esters in volunteers. Arneimmittelforschung 1990;40:700-4. (11) Schuchardt JP, Schneider I, Meyer H, Neubronner J, von Schacky C, Hahn A. Incorporation of EPA and DHA into plasma phospholipids in respnse to different omega-3 fatty acid formulations- a comparative bioavailability study of fish oil vs krill oil. Lipids Health Dis 2011;10:145. (12) Yang, L.Y., A. Kuksis, and J.J. Myher, Lipolysis of menhaden oil triacylglycerols and the corresponding fatty acid alkyl esters by pancreatic lipase in vitro: a reexamination. J Lipid Res, 1990. 31(1): p. 137-47. (13) Lee, H., et al., Analysis of headspace volatile and oxidized volatile compounds in DHA-enriched fish oil on accelerated oxidative storage. J Food Sci, 2003. 68(7): p. 2169-77. (14) Yoshii, H., et al., Autoxidation kinetic analysis of docosahexaenoic acid ethyl ester and docosahexaenoic triglyceride with oxygen sensor. Biosci Biotechnol Biochem, 2002. 66(4): p. 749-53. (15) Litiwinienko, G., Daniluk, A., & Kasprzycka-Guttman, T. , Study on autoxidation kinetics of fats by differential scanning calorimetry. 1. Saturated C12-C18 fatty acids and their esters. . Ind Eng Chem Res 2000. 39(1): p. 7-12. (16) Sullivan Ritter, J.C., S.M. Budge, and F. Jovica, Oxidation rates of triglyceride and ethyl ester fish oils. Submitted to Food Chem (in review), 2014. 

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