Algal oil (schizochytrium spp.)
Synopsis
Algal oil is a plant-based oil extracted from marine microalgae, valued primarily for its high content of omega-3 fatty acids, particularly docosahexaenoic acid (DHA) and sometimes eicosapentaenoic acid (EPA). Unlike fish oil, which derives its omega-3s from fish that consume algae, algal oil provides a direct, sustainable, and vegan source of these essential fatty acids. It is cultivated under controlled conditions in fermentation tanks, ensuring purity, consistency, and absence of ocean-borne contaminants like mercury and PCBs.
DHA is a critical component of cell membranes, especially in the brain, eyes, and nervous system. Algal oil is widely used to support cognitive health, visual development, cardiovascular function, and anti-inflammatory balance. It is especially important for pregnant and breastfeeding women, as DHA plays a central role in fetal brain and eye development. Emerging research also supports its role in mood regulation, memory retention, and healthy aging, making algal oil a valuable supplement across the lifespan.
Compared to fish oil, algal oil offers the same primary benefits without concerns over sustainability or dietary restrictions. It is generally well-tolerated and less likely to cause fishy aftertaste or gastrointestinal upset, making it an attractive alternative for vegetarians, vegans, and those with seafood allergies. In addition to supplements, algal oil is also being incorporated into functional foods, infant formulas, and fortified nutrition products for its brain-supportive properties.
Historical Use:
Algal oil as a refined extract is a modern innovation, developed through biotechnology and sustainable fermentation practices in the late 20th and early 21st centuries. Its emergence reflects growing interest in renewable, eco-friendly sources of essential nutrients traditionally sourced from marine animals.
While traditional cultures did not isolate or use algal oil in the way we do today, their recognition of omega-3-rich foods was intuitive. Coastal and river-based populations across the globe—such as the Inuit, Japanese, and Scandinavian peoples—consumed diets rich in seafood, marine fat, and seaweed, which delivered DHA and EPA either directly or indirectly. These populations historically enjoyed lower rates of inflammatory and cardiovascular diseases, a benefit now largely attributed to omega-3 fatty acid intake.
In Ayurveda and Traditional Chinese Medicine (TCM), fatty acid-rich plant and marine foods were emphasized for their ability to nourish the brain, lubricate tissues, and reduce inflammation, although algae themselves were used more commonly for their mineral content than oils.
Today, algal oil represents a synthesis of traditional nutritional principles and modern ecological and health priorities. It provides a highly bioavailable form of DHA—critical for brain and heart function—while aligning with vegan, allergen-conscious, and environmentally sustainable practices. As awareness of omega-3 benefits continues to grow, algal oil has become a cornerstone of plant-based and holistic nutrition strategies.
Uses: Health Conditions
Cholesterol (low) (Traditional)
Body Systems
Brain (Science)
Circulatory System (Science)
Eyes (Science)