Omega 3
Docosahexaenoic Acid (DHA), Eicosapentaenoic Acid (EPA) / ω-3 fatty acids
Introduction
Omega 3 fatty acids are found in cold-water fish including tuna, salmon and mackerel. Plant sources include dark green leafy vegetables, flaxseed oils and certain vegetable oils.
Modern Usage
Many clinical trials are ongoing into the therapeutic uses of omega 3 oils for a variety of conditions from easing the pain of arthritis and slowing the growth of cancer tumours to lowering the risk of heart attacks.
Traditional Usage
Omega 3 is an unsaturated essential fatty acid, which means it cannot be produced by the body and must be sourced from food. Omega 3 is thought to reduce the risk of heart disease. Other positive effects include anti-inflammatory and anti-blood clotting actions, lowering cholesterol and triglyceride levels, and reducing blood pressure. Omega 3 fatty acids may also reduce the risks and symptoms of other disorders including diabetes, stroke, rheumatoid arthritis, asthma, inflammatory bowel disease, ulcerative colitis, some cancers and mental decline.
*The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Please always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.
