EFA COMPLETE™ 
Essential Fatty Acids
Omega-3 
Eyes, Skin, Brain, Heart, Joints, Immune

Ziquin EFA Complete contains a balanced ratio of plant-based Omega 3 fatty acids.  These are "must-have" nutrients that are foundational to health, healthy eating and an active lifestyle.*

The benefits of good fats or essential fatty acids are very well-researched. 
Here are the highlights of some studies:

• Maintains healthy skin and hair quality
• Adds to  the foundation for healthy energy
• Supports normal hormone production
• Plays a role in weight loss and body tone
• Reduces cravings for greasy and sweet foods
• A vital part of nerve cell repair and brain development
  
• Supports joint health and ease of movement
  
• Foundational nutrient for pregnant women

References:  S.J. Otto, et al., "Increased Risk of Postpartum Depression Symptoms is Associated with Slower Normalization After Pregnancy of the Functional Docosahexaenoic Acid Status," Prostaglandins Leukot. Essent. Fatty Acids 69, 237-243 (2003).  K. Hansen, T. Leth, Surveillance of margarines, Ministeriet for FØdevarer, Landbrug og Fiskeri, FØdevaredirektoratet, KØbenhavn, 2000.  D. Kritchevsky, Trans fatty acids and cardiovascular risk, Prostaglandins, Leukotrienes and Essential Fatty Acids, 57 4-5 (1997) 399-402.  L. Kushi, E. Giovannucci, Dietary fat and cancer, Am. J. Med., 113 (9B) (2002) 63S-70S.  Holman RT, Johnson SB, Hatch TF. A case of human linolenic acid deficiency involving neurological abnormalities. Am J Clin Nutr. 1982;35(3):617-623. (PubMed)  E. Larque, F. Perez-Llamas, V. Puerta, M.D. Giron, M.D. Suarez, S. Zamora, A. Gil, Dietary trans fatty acids a®ect docosahexaenoic acid concentration in plasma and liver but not brain of pregnant and fetal rats, Pediatr. Res., 47 (2000) 278-283.  T. Sachiko, Y. Hiromi, Microwave heating influences on fatty acid distributions of triacylglycerols and phospholipids in hypocotyls of soybeans, Food Chemistry, (2002) 66.  S. Stender, J. Dyerberg, Influence of trans fatty acids on health, Ann. Nutr. Metab., 48 (2004) 61-66.  Food and Nutrition Board, Institute of Medicine. Dietary Fats: Total Fat and Fatty Acids. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. Washington, D.C.: National Academies Press; 2002:422-541 (National Academy Press)

*Disclaimer: These statements have not been evaluated by the US Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. The information on this site is not intended to replace the advice of your health practitioner. If you believe you are experiencing a medical or health problem, please seek the assistance of a qualified health professional. 

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