L’olio di alghe si ricava, direttamente dalle micro alghe del genere Schizochytrium sp. Quest’olio contiene DHA, che rappresenta il 97% dei grassi omega-3 nel cervello.

Algae oil is a plant source of DHA, a type of fat also known as docosahexaenoic acid: it is an essential supplement for those who do not take fish or derivatives such as fish oil with the diet.


Supports a healthy pregnancy: DHA fatty acid is essential for the development of the brain of the fetus during pregnancy. Research shows that when a pregnant woman consumes omega-3 fatty acids, it improves the child’s development. A 2004 study, conducted by researchers at Harvard Medical School and Harvard Pilgrim Healthcare, found that increased consumption of DHA by pregnant women promotes greater verbal skills and visual recognition in the baby.

Improves cardiovascular health: algae oil helps regulate heartbeat, reduce blood pressure, decrease blood clots and reduce inflammation in general: all this leads to reduced risk of heart attacks and of stroke. Algae oil helps reduce triglycerides and bad cholesterol, or LDL.

Improves cognitive functions: foods that contain omega-3 are important for the development of cognitive functions. The brain is composed mostly of fats, and works best with high levels of DHA, which help communication processes. Regular intake of DHA in nutrition improves learning skills and reduces symptoms of anxiety and depression, behavioral disorders, attention deficit (ADHD).

Improves memory: it has been scientifically demonstrated that a higher intake of omega-3 fats significantly reduces the possibility of getting Alzheimer’s. In addition, algae oil also seems to improve memory in those who are already suffering from senile dementia.

Reduces inflammation: scientific studies have stated that omega-3 can help improve symptoms of osteoarthritis and joint pain (rheumatoid arthritis), as well as being an effective aid in reducing the symptoms of atopic dermatitis. Inflammatory intestinal diseases (Crhon’s disease, ulcerative colitis), characterized by diarrhea, ulcers and colitis, can also be relieved by the intake of omega-3.


Among the causes of the deficiency there is a low intake with the diet and an excessive consumption of saturated fatty acids (represented mainly by animal fats).

Specifically, a lack of Omega 3 leads to an increased risk of cardiovascular diseases, the role of protection and prevention of chronic-degenerative, autoimmune and inflammatory diseases is lost.

Moreover, a decrease or absence leads to a greater production of arachidonic acid, implicated in the inflammatory mechanism.

Some studies would also find a reduced concentration of Omega 3 in children with ADHD, Attention Deficit / Hyperactivity Disorder.

It has been observed that low levels of DHA are associated with Alzheimer’s disease.


Omega 3 are long-chain polyunsaturated fatty acids. They are classified into different families according to the position of the first double bond along the fatty acid chain: in the case of Omega 3 the first double bond is at the third carbon atom.

Omega 3 are defined as essential because they can not be synthesized by the body and must be introduced with the diet.


The main Omega 3 Fatty Acids are:

  • DHA (Docosahexaenoic acid) present in high concentrations in fish fat (Tuna, Salmon, Mackerel, Anchovies) which feed on microalgae of the genus Schizochytrium *
  • EPA (Eicosapentaenoic acid)
  • ALA (α-linolenic acid) of vegetable origin, mainly contained in walnuts, linseed oil and soya.

A 2008 study, published in the Journal of the American Dietetic Association, evaluated the effects of algae and salmon oil oil capsules. In particular, the researchers tried to understand if the two varieties provided DHA equivalently and, in fact, the results of the study showed that both were bioequivalent.