Thursday 23 June 2011
fatty acid of omega-3 are essential fats as human body cannot produce them. hence they should be consumed from foods in order to survive. the primary dietary source of omega-3 is fish, although some plants may contain omega-3 fatty acids
2 kinds of omega-3 fatty acids are found in fish, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). the role of EPA + DHA in the prevention of cardiovascular disease has been extensively studied
the form of omega-3 in plants is called alpha-linolenic acid (ALA). although ALA does provide health benefits, its has a lesser effect on cardiovascular disease risk than EPA and DHA
beneficial of taking omega-3 fatty acids: lower risk of sudden death (heart attack), reduce blood clot formation, inhibit the growth of plaque (keep the lining of the arteries smooth and clear of damage that can lead to thickening and hardening of the arteries), decrease triglycerides (heart disease), increase levels of the good cholestoral, high-density lipoprotein (HDL), anti-inflammatory properties & lower blood pressure
certainly, saltwater fish have higher level of omega-3 fatty acids then freshwater fish
barbel, freshwater species
red snapper, saltwater sea creature
credits: livestrong.com/ my.clevelandclinic.org/ flickr/ various data
