Straight from the source. Rare, vegan. This is real Omega-3.
Algia™ DHA Powder 250mg
Why is algae-derived Omega-3 superior to fish oil?
Fish don't produce Omega-3, they get it from algae. By going straight to the source, LYMA ID² eliminates every compromise that fish oil brings with it: instability, oxidation risk, contamination, sustainability concerns and the ethical cost of mass fish farming. Algia™ DHA is rarer, purer and more stable than any fish oil-derived Omega-3 on the market. This is Omega-3 exactly as nature designed it - before the middleman got involved.
Why do most Omega-3 supplements fail to deliver?
Most Omega-3 supplements contain DHA, but deliver far less than their label claims. The reason is oxidation. DHA is a highly unstable fatty acid; without support it degrades rapidly before it ever reaches the cell. The result is an ingredient that has lost potency, bioavailability and biological value long before it arrives. Professor Paul Clayton - LYMA's Director of Science and one of the world's leading authorities on pharmaco-nutrition - spent five decades researching what the body actually needs. Algia™ DHA is his answer - and the reason it sits at the heart of LYMA ID².
What makes Algia™ DHA different?
Algia™ DHA is a rare, algae-derived vegan Omega-3 - 250mg of the purest, most stable DHA available. Sourced directly from algae, it arrives in LYMA ID² in its most bioavailable form, and is supported by Oleacore®, its molecular chaperone, which shields it from oxidation and ensures it reaches your brain, retina, heart and skin at full biological capacity. This is not Omega-3 as most formulas deliver it. This is Omega-3 as nature intended.
Most Omega-3 supplements are derived from fish oil: unstable, prone to oxidation and often delivering far less than their label claims
Algia™ DHA goes straight to the original source - algae - bypassing fish oil and every compromise that comes with it
At 250mg per serving, Algia™ DHA is one of the highest doses of algae-derived vegan Omega-3 available in any gut formula on the market
Without Oleacore® - LYMA ID²'s patented olive extract chaperone - even the purest DHA degrades before it arrives. In LYMA ID² it doesn't.
Algia™ DHA in Detail
250mg
Algae: the original and purest source of Omega-3 on the planet
Most Omega-3 supplements are fish oil-derived: unstable, prone to oxidation and losing potency before reaching the cell. Nature never intended Omega-3 to travel alone.
Algia™ DHA is a rare, algae-derived vegan Omega-3, delivered in its most bioavailable form and supported by Oleacore®, its molecular chaperone, ensuring it arrives intact at full biological capacity.
Marine/Algae
Peer-reviewed Algia™ DHA trials
Your Questions About Rare Vegan Omega-3
Fish don't produce omega-3 - they get it from algae. By going straight to the source, LYMA ID² eliminates every compromise fish oil brings with it: instability, oxidation risk and contamination concerns. Algia™ DHA is rarer, purer and more stable. This is omega-3 exactly as nature designed it, before the middleman got involved.
DHA is a highly unstable fatty acid. Without protection, it degrades rapidly through oxidation before it ever reaches the cell - losing potency, bioavailability and biological value. Most supplements deliver a fraction of the DHA claimed on the label. In LYMA ID², Algia™ DHA is protected by Oleacore® olive polyphenols, which shield it from oxidation and ensure it arrives at full potency.
DHA is an essential omega-3 fatty acid that supports brain function, eye health and cardiovascular health. It is a structural component of the brain and retina, and is one of the most important nutrients for sustained cognitive performance. Most people do not consume adequate DHA through diet alone.
References
1. von Schacky C, Kuipers RS, Pijl H, Muskiet FAJ, Grobbee DE. Omega-3 fatty acids in heart disease - why accurately measured levels matter. Netherlands Heart Journal. 2023;31(11):415–423. https://pubmed.ncbi.nlm.nih.gov/36795219/
2. Dighriri IM, Alsubaie AM, Hakami FM, et al. Effects of omega-3 polyunsaturated fatty acids on brain functions: a systematic review. Cureus. 2022;14(10):e30091. https://pmc.ncbi.nlm.nih.gov/articles/PMC9641984/
3. Arterburn LM, Oken HA, Bailey Hall E, et al. Algae-oil capsules and cooked salmon: nutritionally equivalent sources of docosahexaenoic acid. Journal of the American Dietetic Association. 2008;108(7):1204–1209. https://pubmed.ncbi.nlm.nih.gov/18589030/
4. Menzel A, Gerstner C, Knabbe C. Health benefits, food applications, and sustainability of microalgae-derived N-3 PUFA. Nutrients. 2022;14(13):2809. https://pmc.ncbi.nlm.nih.gov/articles/PMC9265382/
5. Sala-Vila A, Guasch-Ferré M, Hu FB, et al. Dietary α-linolenic acid, marine ω-3 fatty acids, and mortality in a population with high fish consumption: findings from the PREvención con DIeta MEDiterránea (PREDIMED) study. Journal of the American Heart Association. 2016;5(1):e002543. https://pubmed.ncbi.nlm.nih.gov/26729389/
6. Calder PC. Omega-3 fatty acids and inflammatory processes: from molecules to man. Biochemical Society Transactions. 2017;45(5):1105–1115. https://pubmed.ncbi.nlm.nih.gov/28900017/
7. Klimpel M, Ruczaj A, Chmiel T, et al. Comparative bioavailability of DHA and EPA from microalgal and fish oil in adults. Nutrients. 2025;17(12). https://pmc.ncbi.nlm.nih.gov/articles/PMC12524788/
