Echium oil (EO) is a novel source of omega-3 fatty acids, derived from Echium plantagineum-- a member of the borage family. The oil is a natural source, 12–14 percent, ofstearidonic acid (SDA; 18:4 omega-3),which can be converted by the body to eicosapentaenoic acid(EPA) and docosapentaenoic acid(DPA). It is typically marketed as a vegetarian alternative to fish oils in the omega-3area. EO is also a rich source (33%) of alpha-linolenic acid (ALA) and 12% gamma-linolenic acid (GLA). It is typically marketed as a vegetarian alternative to fish oils in the omega-3area.
SDA is also found in the seed oils of black currant, hemp and borage as well as in newly developed genetically modified soybean oil (Soymega). The fatty acid is of interest, as it is an intermediate in the conversion of ALA to EPA. The critical step in this process is desaturation at the six carbon position ALA. This is believed to be rate limiting and affected by genetic, dietary and environmental factors including aging, stress, diabetes, alcohol, smoking, cholesterol, trans and saturated fatty acid consumption, low omega-3 fatty acid intakes and vitamin and mineral deficiencies.