| Fish oil | |||||
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Fish oil is the oil obtained from fatty fish such as salmon, tuna and mackerel. It is full of the omega 3 essential fatty acid in the forms of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid).
Since the body is not able to create omega 3 fatty acids they need to be taken in the diet in the form of fatty fish, of which the fish oil contains the most
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- Current recommendations are to eat fatty fish twice a week to get enough omega 3 essential fatty acids from the fish
- Fish oil supplements are often recommended as a preventative measure against heart disease
- The omega 3 fatty acids in fish oil prevent blood clotting
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The main functions of omega 3 fatty acids in fish oils are to decrease LDL cholesterol levels, regulating inflammatory prostaglandin formation, decrease fibrinogen and thrombin levels and reduce platelet aggregation and blood viscosity.
Last reviewed: 14 January 2007 || Last updated: 21 August 2007
Related Articles
references
- McGuire M, Beerman KA, Nutritional Sciences: From Fundamentals to Food, 2007 Thomson Wadsworth USA
- Rolfes SR, Pinna K, Whitney E, Understanding Normal and Clinical Nutrition 7th Edition, 2006 Thomson Wadsworth USA
- Tortora GJ, Derrickson BH. Principles of Anatomy & Physiology. 11th edition, 2005. Wiley Publishing
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NOTE: Mega doses of any type of vitamin, mineral, amino acid or herbal supplement cannot cure illnesses and in fact can be very dangerous and produce toxic side effects and interfere with medicine you are taking. Always ensure you consult your doctor before taking any type of complementary supplements.
Disclaimer: This guide is not intended to be used for diagnostic or prescriptive purposes. For any treatment or diagnosis of illness, please see your doctor.
