Omega 3 and Fatty Acids

Omega-3s are polyunsaturated fats that are considered essential; in fact, the body is unable to synthesize the necessary doses on its own to meet its needs. Among the main dietary sources of Omega-3s are fatty fish, those living in cold waters, such as salmon, mackerel, sardines, herring, tuna and swordfish. Trout, mullet and carp are also thought to be good sources of Omega-3. These fish are particularly rich in EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid).

Among the main benefits of Omega-3s are the maintenance of normal heart function, visual capacity and brain function; they also have a positive effect on blood pressure and cardiovascular health.

Other essential fatty acids, such as Omega-6 or Omega-9, also take part in important processes in the body such as hormone creation, energy production, and cell membrane formation; they help lower cholesterol levels and reduce the risk of cardiovascular disease.