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561 572 3542

1800 W. Woolbright Rd, Suite 101
Boynton Beach, FL 33426

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561 572 3542


1800 W. Woolbright Rd

Boynton Beach, FL. Suite 101

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Greens First – Ahiflower Vegan Omega Oil – 90 Caps


Ahiflower oil is a powerful single-plant source of omega 3+6 offering doctors an optimum vegan choice for cardiovascular and anti-inflammatory support.

Why You Should Consider Using Greens First Ahiflower® Oil PRO for your patients:

  • Optimal source of plant-derived omega 3+6 benefits from SDA & GLA
  • Healthy source of anti-inflammatory omega-6 GLA, not available from fish or flax
  • Neutral taste & smell – No “Yuck” Flavor or “Fishy Burps”
  • It’s sustainable and traceable
  • Natural & indigenous plant selection
  • NON-GMO horticultural practices
  • Meets growing demand for vegetarian/vegan omega fatty acids


Patiently developed over 12 years, Ahiflower oil is a powerful single-plant source of omega 3+6 offering doctors an optimum vegan choice for cardiovascular and anti-inflammatory support.

It is widely known that Omega-3 Fatty Acids are essential to supporting a healthy lifestyle and because the body cannot manufacture essential fatty acids on its own, it is imperative that they are either ingested through food or dietary supplements. But, what does the new research indicate about essential fatty acids and is there an alternative to regular fish oil that can be tainted with mercury and produce an undesirable fish burp and after-taste?

Greens First Ahiflower® Oil PRO is an Industry First Providing Vegetarian/Vegan Omega-3!

When we were researching vegetarian/vegan omegas, we found out some surprising facts about SDA…


STEARIDONIC ACID (SDA), A long-chain omega-3 fatty acid with a range of health benefits, could be a game-changer in offering a valuable supplement to your patients.

SDA in Omega-3 Metabolism


Significant dietary SDA is available only from vascular plant origins, although it occurs naturally at low levels (0.5 to 2 percent, typically) in edible oily fish. Metabolically, SDA is synthesized by humans from dietary alpha-linolenic acid (ALA), a more widely abundant omega-3 found in some seed and nut oils such as flax and chia. ALA is converted into SDA by delta-six desaturase (Δ6D), an enzyme originating in the liver.

While critical to the synthesis of very long-chain omega-3s, this enzymatic conversion is particularly inefficient in humans. SDA is then further converted to the widely studied and well-known omega-3 eicosapentaenoic acid (EPA).

Human cell membranes require the highly unsaturated fatty acids to be incorporated as phospholipids in order to maintain proper fluidity, porosity and integrity, and to serve as reservoirs of anti-inflammatory response mediators. While SDA is itself a product of ALA metabolism, direct dietary SDA intake offers patients a much more efficient way to synthesize EPA from non-marine sources.

As such, SDA has been dubbed a “pro-EPA” omega-3 fatty acid because it bypasses the Δ6D rate-limiting step in humans that causes plant-derived ALA sources to convert poorly to the more elongated omega-3 fatty acids EPA, DPA and DHA.

Clinical studies have shown that while SDA does not convert to DHA to any significant degree, SDA converts to EPA in tissues and circulating cells up to five times more efficiently than ALA. Further, because SDA is less unsaturated than EPA and DHA, it is more stable, less prone to oxidation and that “fishy taste” and burping that can be very offensive to patients resulting in non-compliance.

In 2013, the Global Organization for EPA and DHA Omega-3s (GOED) reported that in 12 industrialized countries, 220 million consumers had stopped taking marine-derived omega-3 supplements due to sustainability concerns.

More recently, in 2014 and 2015, one of the Peruvian anchoveta fisheries and the U.S. West Coast sardine fishery were closed due to concerns over fish stock levels. This is significant because the Peruvian fishery is responsible for supplying about 70 percent of the world’s omega-3 fish oil, as reported by GOED. This event underscored the growing need for an “all-in” approach to supplying omega-3 fatty acids globally—from marine, algal and plant sources.

While the Peruvian, Moroccan, U.S. West Coast and other anchovy and sardine fisheries that are subject to intermittent population collapses can recover with proper management, diverse new omega-3 nutritional sources were needed to address long-term demand, let alone respond to consumers who cannot or choose not to eat marine animal products.

That’s where Greens First Ahiflower® Oil PRO – Vegan Omega-3 PRO comes in!


SDA, a readily scalable and sustainable plant-based omega-3 source that does not rely on marine fisheries, nor on more costly algal or microbial omega-3 sources of EPA and DHA.

SDA has its own emerging body of scientific and clinical research supporting health benefits that are both aligned with, and in some cases, independent of omega-3 ALA, EPA and DHA findings.


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