Considered essential fatty acids, thus must be consumed in the diet. Found in certain cold-water fish and some plant and nut oils.
Essential polyunsaturated fats that are a crucial component of cell membranes throughout the body and an integral component of the brain.
A unique group of polyunsaturated fatty acids found in fish oil and some seeds (such as in linseed oil). Omega-3s in fish oil significantly reduce blood clotting. They make platelets less likely to stick together and to blood vessels. Omega-3s may reduce the risk of heart attack or stroke.
An essential fatty acid found in plant seeds and in oily fish.
Derived mostly from fish oil, these compounds have been trumpeted as being protective against many cardiovascular and other diseases. However, recent trials (2008) have shown that they may provoke as well as protect against cardiac arrhythmia. Certainly, extreme deficiency results in neuropathy, reversible by linoleic acid intake; milder deficits in pregnancy and during breast-feeding may be harmful to a baby’s developing brain. Hence, women of childbearing age are advised to eat 1-2 portions of oily fish (e.g. mackerel, sardines) weekly but not more, because of concerns about heavy metal and dioxin contamination of some fish. Research is underway to see if fish oil protects against dementia or cognitive impairment.
Omega-3 fatty acids, a quintessential nutrient prevalent in fish and seafood, especially in frigid marine life such as salmon, albacore tuna, swordfish, sardines, mackerel, and hard shellfish, have been proven to be exclusively obtainable from flaxseed, a plant source. Its benefits are quite noteworthy as it has been deemed to decrease the levels of triglycerides, total cholesterol, and harmful LDL cholesterol. Besides this, it reduces the risk of clot formation in blood, stabilizes blood sugars, ameliorates brain function, and mitigates inflammation.
Three types of fatty acids, namely ALA, EPA, and DHA, are crucial for maintaining good health. These fats are essential, meaning that they cannot be produced by the human body, and must be obtained from external sources such as food or supplements.
Omega-3 fatty acids, a collection of polyunsaturated fatty acids, are predominantly present in oily fish like mackerel, herring, and sardines. Additionally, these beneficial fatty acids can be found in specific vegetable oils such as rapeseed oil and soya oil, as well as in nuts like walnuts and peanuts.
Omega-3 fatty acids have been discovered to reduce elevated levels of triglycerides, a type of fat, in the bloodstream. Fish-oil supplements containing these omega-3 fatty acids are utilized to manage severe hypertriglyceridemia, a condition characterized by significantly elevated triglyceride levels in the blood. While the main side effects are occasional nausea and belching, they are relatively uncommon.