Salvia hispanica, known as 'chia' to the Nahuatl (Aztecs) is one of the original foods of the New World. A highly prized staple of the Aztec diet, chia (from chian, meaning "oily") was highly valued for the energy and endurance it offered and was utilized as a currency to this ancient civilization.Today we know that Tresalbio™ Salvia hispanica seed CO2 extract is one of the most desirable omega-3 sources available for human consumption. It has a higher level of omega-3 fatty acids than any commonly used natural source with more than 600 mg omega-3 per 1 gram of extract. For you, this translates into a smaller effective dose, with fewer unwanted constituents and calories than other products available on the market today.Valensa's Tresalbio™ Salvia hispanica seed CO2 extract contains natural antioxidants, caffeic acid and tocopherols supplemented with Valensa's proprietary all-natural botanical O2B™ Peroxidation Blocker system. This produces an ingredient that is highly stable and resists rancification. The rapid rancification of flaxseed oil, commonly known as linseed oil, is known to cause unpleasant taste and odors as well as potentially toxic compounds.Valensa's Tresalbio™ Salvia hispanica seed CO2 extract offers additional advantages over linseed/flaxseed oils including product consistency, longer shelf-life and a solvent-free, all-natural status. Tresalbio™ is the only CO2 extract of Salvia hispanica on the market today. Linseed/ flaxseed oil typically is extracted using chemical solvents or expeller press (EP) technology. The term 'cold pressed' is often, and incorrectly, used interchangeably with 'expeller pressed'. Expeller pressing of botanicals generates a high degree of heat that is potentially damaging to the organic materials in question.