Nature’s Crops is in the midst of a 5-year human clinical testing program to understand the measurable nutritional and physiological effects of Ahiflower Oil®. In 2014, Ahiflower Oil was evaluated clinically by the University of Moncton (Canada) in a randomized, double-blinded placebo controlled trial designed to measure the difference between consuming Ahiflower Oil and Flaxseed Oil in terms of long-chain eicosapentaenoic acid (EPA) accrual in circulating cells. The results of this trial showed that Ahiflower Oil converts to EPA in circulating cells 300-400% more efficiently than Flaxseed oil. This is due to Ahiflower Oil’s best-in-class omega-3 stearidonic acid (SDA) content, which is the product of alpha-linoleic acid (ALA) metabolism in our bodies. SDA by-passes the delta-6 desaturase liver enzyme rate-limiting step in EPA metabolism. ALA-rich dietary oils like flax, chia, perilla, and sacha inchi contain no SDA, so their conversion to EPA is inherently far less efficient than oils containing SDA.
Click the link to see a 1-page summary of the clinical trial results below.