Omega-3 Interactions

Alcohol may increase triglyceride levels, counteracting omega-3 benefits.

Fat from omega-3 improves fat-soluble vitamin D absorption

Phosphatidylserine bound to omega-3 fatty acids (particularly DHA) is more readily incorporated into neuronal membranes than either nutrient alone, supporting membrane fluidity, neurotransmitter release, and memory consolidation. Clinical trials of PS-DHA preparations show improvements in memory and sustained attention in older adults with subjective memory complaints.

Omega-3 fatty acids (EPA and DHA) and curcumin both reduce inflammation through complementary pathways — omega-3s alter cell membrane composition and produce specialized pro-resolving mediators, while curcumin directly inhibits NF-kB and inflammatory cytokine signaling.

Omega-3 fatty acids (EPA and DHA) are polyunsaturated and highly susceptible to oxidation, which can blunt their cardiovascular and anti-inflammatory benefits. Vitamin E (mixed tocopherols) acts as a lipid-soluble antioxidant that protects omega-3 fatty acids from peroxidation both during storage and after absorption.

Boswellic acids inhibit 5-lipoxygenase to block pro-inflammatory leukotrienes, while EPA and DHA from omega-3s reduce arachidonic acid availability and serve as substrates for specialized pro-resolving mediators (resolvins, protectins) that actively turn off inflammation. The two ingredients suppress inflammation at different steps of the same lipid cascade, giving complementary anti-inflammatory coverage.