The Luca Cell of Omega 3

Even before the Triassic period (245 to 208 million years ago) Sturgeon fish (ACIPENSERIDAE) have graced our earth’s oceans and rivers; their origin pre-dating nearly all living animals.

Acipenseridae are a species that has nearly outlived all others. It is widely hypothesised that the Sturgeon was one of only a few animals in the entire animal kingdom to survive the ‘fish-specific genome duplication’ period in the Late Devonian Extinction period (375–360 million years ago).

Appearing in fossil records during the Upper Cretaceous, Sturgeon have undergone remarkably little morphological change, indicating that their superior gene pooling and evolutionary pathway has been unchanged in hundreds of millions of years, and therefore correctly earning them the status (afforded to only a handful of animals today) as a ‘living fossil‘; the most ancient of Actinopterygian fishes.

In recent years due to both environmental and sustainability concerns, all Sturgeon are now farmed within secure and  enclosed aquaculture environments (mainly for their roe/caviar). The upside of this controlled environment is their protection against marine based heavy metals found throughout the world’s polluted marine environments.

This protectionist farming husbandry has unknowingly also led to the recent discovery of possibly the worlds finest edible Oil.

Sustainability

Our Caviar Oil is derived solely from the unused roe (remaining within the roe sack post roe extraction for Caviar production) and the undeveloped immature roe contained within the sturgeon roe sack posat extraction. The resulting end bi-product is therefore derived ONLY from sustainable, farmed sturgeon sources, and affords our Pure Caviar Oil as 100% sustainable production.

As public knowledge and demand grows throughout the world for the health benefits of Omega 3 (EPA/DHA) major concerns are being expressed over the long term sustainability and environmental impact of over fishing (https://www.theguardian.com/environment/2018/feb/14/decline-in-krill-threatens-antarctic-wildlife-from-whales-to-penguins )

Applications

Caviar Oil and Caviar Extracts have both nutraceutical and cosmeceutical applications, including encapsulation, serums, creams and masks.

Its near odourless taste allows it to be used as a healthy bottled condiment for culinary purposes.

Rich in Omega-3-6-9 content, the science behind the health benefits of ALA, EPA and DHA is widely documented within over 14,000 peer reviewed papers from the last 10 years, and the health benefits of these essential fatty acids is undeniable.

Likewise the proteins contained in Caviar Extract and its constituent amino acids;  these are ingredients that come with significant acknowledged benefits for a range of male and female nutraceutical and cosmeceutical health benefits.

Rich source of Amino Acids

Compared to plant protein sources, pure Caviar Extract contains the full range of amino acids and importantly is a richer more concentrated source. Most plant powders contain circa 40% to 60% protein, whereas Caviar Extract hydrolysate powder contains up to 80% pure protein.

Key Amino Acids that contained in Caviar Exract are:

Alanine, Arginine, Aspartic,

Cystein/Cystine, Glutamic,

Glycine, Histidine, Isoleucine,

Leucine, Lysine, Methionine,

Ornithine, Phenylalanine,

Proline, Serine, Threonine,

Tryptophan, Tyrosine, Valine.

Mediterranean Diet

The Omega-3 content of Caviar Oil is similar to Cod Liver Oil, however Caviar Oil has the significant beneficial advantage of a much higher Omega-9 Oleic acid content, as well as containing ALA (alpha-Linolenic acid), the precursor fatty acid to EPA and DHA, and is therefore the key Omega 3 fatty acid that humans are not able to produce.

The high level of Omega-9 Oleic acid content is also unique to a fish derived oil and is usually only found in products like Olive oil (a key component of the Mediterranean diet).

In Cod Liver Oil the Oleic acid content ranges between 12% and 21%. Caviar Oil contains significantly more at circa 45%.