OMEGA-3 SUPPLEMENT

OMEGA-3 SUPPLEMENT

Omega-3 fatty acid which is a polyunsaturated animal oil, is not produced and stored in our body, so we need to take as an external nutrient. Seafoods are rich sources of Omega-3 (used as fish oil in the literature) and they are known as fish oil by society. There are many available Omega-3 fatty acids. The most important and most known Omega-3 fatty acids are EPA, DHA, ALA. While EPA and DHA are found especially in animal foods, ALA is found in plants that contain high amounts of fat. In order for ALA to be effective in the human body, it needs EPA and DHA.

Benefits of Omega-3 Fish Oil

• Omega-3 protects skin health and provides flexible and smooth skin formation. (1)

• Alleviates rheumatic calcification. (1)

• Digestive system disease which is a chronic disease, can destroy the gastrointestinal tract when it progresses. Omega-3 prevents this damage. (2)

• People who consume omega-3 have a reduced risk of having a heart attack, stroke, and getting heart disease. (3)

For more comprehensive information on the benefits of omega-3, we recommend you to take advantage of scientific researches. If you have any health problems or regularly used medications, it is recommended to use herbal products in consultation with healthcare professionals.

Which Foods Contains Omega-3 ?

Omega-3 fatty acids are found in fatty fish living in cold waters, green leafy vegetables and seeds that contain high amounts of fat.

Salmon fish

Tunny type tuna fish

Flax Linseed Oil  

Mackerel

Sardine

Kiwi

European anchovy

How to Use Omega-3 Fish Oil?

As it can be taken from Foods, Omega-3 can be used as food supplement in capsule (Softgel) or tablet form.

 

 

References

 (1) Kromhout,D., E.B. Bosscheiter, De Lezenne-Coulander, 1985, Inverse Relation Between Fish Oil Consumption and 20 Year Mortality from Coronary Heart Disease. New England Journal of Medicine 312:1205-9.

(2) Simonopoulos, A.P., 1991, Omega-3 fatty acids in health and disease and in growth and development, Am.J.Clin.Nutr.,54:438-463.

(3) Lacono, J.M., R.M. Dougherty, 1993, Effects of polyunsaturated fats on blood pressure, Annu Rev. Nut., 13:243-260.