Blackmores Odourless Fish Oil 200s | BREEZY
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Blackmores

Blackmores Odourless Fish Oil 200s (Exp: 2022-11-24)

$399.00 $199.50
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Polysorbate 80 is an artificial chemical that's used in shampoos, cosmetics and some foods as an emulsifier. It can also be added to fish oils to lesson 'fishy' reflux, and this certainly leaves a bad taste in our mouths. Because at Blackmores we prefer to use more natural ingredients, such as lemon and vanilla flavours, to keep our fish oils odourless. And it's our dedication to ensuring our products remain as naturally free from artifical chemicals as possible. Which means the only thing that's fishy about Blackmores Odourless Fish Oil is the goodness of the fish oil - without artificial flavours or chemicals such as polysorbate 80 - to help you be your best.
 
Expiry Date: 2022-11-24

INGREDIENT

Fish oil (Natural) 1 g (1000 mg)
containing omega-3 marine triglycerides 300 mg as:
Eicosapentaenoic Acid (EPA) 180 mg
Docosahexaenoic Acid (DHA) 120 mg

DETAILS & CARE

  • Suitable for people who care about heart health
  • Pack size: 200 Capsules
  • Usage:
    Adults - Take 2-3 capsules a day with a meal, or as professionally prescribed.
    Children - below 12 years - Please take Blackmores Kids Fruity Fishies.

No fishy aftertaste, developed without the use of artificial surfactants (polysorbates)
Vanilla-lemon flavouring masks any fishy odours Natural source of omega-3s
Helps to improve joint health and joint mobility
Helps to support heart and cardiovascular health
Helps to assist in the maintenance of normal eye and brain function
Mercury tested
Fish oil is a source of the omega-3 essential fatty acids. Essential fatty acids are incorporated into every cell membrane in the body, in the form of compounds called phospholipids. Cell membranes play the vital role of regulating what goes into, and what comes out of, each cell. The integrity and fluidity of the cell membrane is determined by the type of phospholipid that is available for the body to use. Cell membranes made up mainly of phospholipids derived from the essential polyunsaturated fatty acids are more fluid and function better than cell membranes made up of saturated fat or trans-fatty acids. A cell membrane working at optimal levels retains vital nutrients and electrolytes, has the ability to communicate with other cells and is responsive to hormones.
Omega-3 fatty acids are also important components of substances known as prostaglandins and leukotrienes. Prostaglandins and leukotrienes are important in immune function, smooth muscle function, platelet aggregation and inflammation. Fish oils contain prostaglandins and leukotrienes from omega-3 fatty acids have less inflammatory activity than prostaglandins and leukotrienes derived from other types of fatty acids.
Fish oil inhibits triglyceride synthesis in the liver, therefore supporting a healthy cardiovascular system."

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