The only biologically essential polyunsaturated fatty acids are ALA (alpha-linolenic acid) and LA (linoleic acid). Ahiflower is the richest single-plant source of omega-3 ALA (alpha-linolenic acid) & SDA (stearidonic acid), LA (linoleic acid) & omega-6 GLA (gamma linolenic acid), and omega-9 OA (oleic acid). Ahiflower boosts more omega-3’s than fish or algal oil.

Ahiflower oil is 100% plant-based and farmed regeneratively in ways that promote soil health, climate resilience, and pollinator biodiversity. Algal oils (protists, not plants technically) are produced in biotech vats, not farmed like plant crops. It does not come from any marine animal source. Most of the world’s supply of fish oil comes from wildharvesting oily fish like anchovies, sardines, and mackerel from fisheries that are over-stressed from climate change and rising ocean temperatures. Fish and algal oils typically contain only omega-3 EPA and/or DHA in significant amounts. Unlike Ahiflower oil, they do not 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 and animal studies have shown that Ahiflower oil forms as much EPA and DHA as needed in the body for all around wellness. Ahiflower oil is a complete plant-based ‘multi-omega’ that provides all the essential and more biologically advanced omega fatty acids in the right balance, as and when needed.

Most plant-sourced omega fatty acid oils contain omega-3 ALA and omega-6 LA. A few others 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 and DHA in the body when 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). The American Heart Association and other published health resources advise that increasing the omega-3 to omega-6 ratio is ideal in the Western diet, which has too much omega-6 fatty acids from industrial commodity seed oils like palm, soy, and canola. The typical Western diet doesn’t provide enough omega-3 fatty acid sources to improve the omega-3:6 ratio meaningfully, especially for vegetarians who prefer not to eat fish. Consuming Ahiflower oil as part of a heart-healthy diet and lifestyle will help maintain or increase one’s omega-3:6 ratio and one’s omega-3 EPA/DHA levels in the body. Consuming Ahiflower oil will also help support a healthy immune response comparably to fish oil. 

Every cell in our bodies needs a balance of essential omega-3 and omega-6 fatty acids to function properly. Getting the right balance in our diets helps assure that our gut, immune, skin, cognitive, joint, and cardiovascular systems 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 combination of them — plus more biologically advanced omegas — all from a certified non-GMO plant source. Ahiflower oil contains good levels of anti-inflammatory omega-6 GLA, which is not present in flax, 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 and efficiently converts Ahiflower oil to the same long-chain omega-3 EPA and DHA found in fish and algal oils, yet it has a clean, mild flavor with no fishy after-effects.

No. Ahiflower oil is certified non-GMO by the Non-GMO Verification Project (NGVP) and has their butterfly seal. Ahiflower crop varieties are patented (PVP filings in the USA and EU) and controlled completely by Natures Crops International. The botanical identity of all Buglossoides arvensis varieties that meet Ahiflower oil specifications are tested and validated by Natures Crops and other certification bodies. Every year’s Ahiflower seed harvest is grown regeneratively — improving soil health, climate resilience, and pollinator biodiversity. Every harvest is checked for correct species identity by a qualified seed analyst. Further, the purity of refined Ahiflower oil is assured by 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.

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

Ahiflower oil has a clean, mild taste characteristic of high-PUFA oils and no fishy after-effects. People commonly report that it tastes and smells far better than fish, krill, algal, and even flax oils. Once opened, liquid Ahiflower oil bottles may be kept refrigerated to prevent oxidative flavor changes. Ahiflower softgel bottles do not require refrigeration, which causes condensation on softgels with frequent opening and closing.

For the health benefits typically associated with taking fish oil, plant-based Ahiflower oil is recognized for having comparable benefits. Established animal and human clinical research shows that taking Ahiflower oil readily enriches or maintains EPA and DHA in the body (the dominant omega-3 fatty acids in fish oil). 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 in most dietary supplements. Shelf-life once opened and exposed to air will depend on the formulation, and this will be shown on the label. Keeping liquid Ahiflower oil at room temperature away from direct sunlight will help preserve its freshness. Refrigeration is not necessary.

After opening, products containing Ahiflower oil may be kept refrigerated for freshness but we don’t recommend refrigerating Ahiflower softgels (due to condensation upon opening and closing). The branded manufacturers’ recommendation should be followed.

Ahiflower oil may be used in any food which is prepared at low or ambient temperatures (such as in salads, dressings, smoothies, yogurts and other dairy/plant-based dairy products). It should not however be cooked at high temperatures above 375° F as this could affect the fatty acid stability. Deep-frying or high-temperature baking with the oil is therefore not recommended.

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 America.

Ahiflower oil is safe to use during pregnancy. No concerns for safety to the mother or child are associated with taking good quality omega-3 supplements including Ahiflower oil during pregnancy, as directed. 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 research has shown to increase risk of premature delivery, so we advise consulting with a licensed physician or health practitioner 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 complies with all vegan requirements, and is Kosher and Halal-certified.

Ahiflower oil is comes from the seeds of non-GMO, proprietary varieties of Buglossoides arvensis, which is a small annual or biennial plant 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 naturally high omega-rich oil content (>85%) that NCI extracts using only expeller pressing and physically refines and filters 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 using regenerative farming practices. These include maximizing and measuring soil microbial and pollinator biodiversity, building soil health, returning more organic fertility (eg from composted manures and silage) than is taken up by the crop, leaving living roots in place through low- or no-till farming, and practicing multi-year crop rotations — all to improve the resilience, fertility, and health of the rural farmland ecosystems. And because the crops are grown only in the UK by 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 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.