Omega 3 has been labeled an essential fatty acid, because it is a necessary component of our health. But, unfortunately this compound is not manufactured by our body. These fatty acids are produced by various animal and plant species around the world. One commonly known source of Omega 3 fatty acids is salmon. Salmon supplemented diets, have demonstrated strong benefits to brain function and growth.
Over the past several decades, the scientific community has come to understand that these fatty acids affect out body in beneficial ways. Further medical research has indicated that Omega 3 fatty acids can help multiple medical problems such as depression, hyperlipedemia, stroke, diabetes, weight loss, arthritis, osteoporosis, cardiovascular disease, and asthma. Due to this widespread benefit, it is not unusual that these fatty acids have drawn such great interest.
To understand how these fats differ we must analyze the chemical composition. Omega 3 fatty acid is a polyunsaturated fat, unlike commonly found saturated fat such as butter. The level of the saturation refers to the number of hydrogens that surround the bond carbon chain of the fatty acid. A unsaturated molecule has 3 hydrogen bonds and 1 carbon bond. A saturated molecule found in butter, contains a carbon double bond, which is stronger and higher affinity. It also will have one less bound hydrogen atom. From a chemical standpoint, this difference can be reflected by the varying melting point and boiling point.
One common observation seen between the two types of fats, polyunsaturated and saturated, are its physical composition at varying temperature. This widely popular polyunsaturated fat, Omega 3 fatty acid, maintains its liquid composition at room temperature or even when refrigerated. This beneficial fatty acid is commonly found at grocery stores, in a liquid capsule form for the very same reason. Saturated fats, on the other hand, are semi-solid solid at room temperature and solidify further when refrigerated.
Enough about the chemical composition of various types of fats. Lets move onto my discussing why Omega 3 fatty acids are such an important nutrient for our body. The primary nutritional components of this fatty acid are eiscosapentaenoic acid (EPA), alpha-linolenic acid (ALA), and docosahexaenoic acid (DHA). During the metabolic process, ALA converts to EPA and DHA, which are greatly used throughout the body. Most supplements contains EPA and DHA, as their primary fatty acid components since they affect various health conditions.
Based modern research it has been illustrated that these fatty acids have has beneficial effects upon condition such as arthitis and cardiovascular disease. They are highly concentrated in the brain and improve cognitive and behavioral fucntion. In developing nations, pregnant mothers, who intake low levels of omega 3 fatty acid are at high risk of producing a child with neurological problems. Omega 3 fatty acids also help reduce inflammation.
One the most important health issues that currently faces the nation is cardiovascular disease. Due to harmful genetic contributions, poor eating habits, inadequate vitamin supplementation, minimal exercise regimens many people at earlier ages from suffering from cardiovascular disease (CVD). The American Health Association over the last several decades has been evaluating various treatment regiments to curtail this problem.
Sources of Omega 3 fatty acid
Omega 3 fatty acid can help everyone, particularly those at high risk or who have cardiovascular disease. They recommend many people to eat fatty fish, such as salmon, mackerel, trout, herring, and tuna, which contain the essential fatty acids, EPA and DHA. The American Heart Association recommends that people should try to consume fish twice per week. Fish is a quality source since it is high is protein and low in saturated fat. For vegetarians, alternate options are available including tofu, flax seed, soybeans, and walnut. Flax seed oil supplements seems to be a popular option for vegetarians interested in adding Omega 3 to their diet. Most vegetarian sources, contain ALA which can will be later converted to a more useful fatty acid, such as EPA. Omega 3 fatty acid can easily found in certain high quality <a href="http://www.doc1vitamins.com"vitamin supplements. The advantage of supplements is that the source is more purified and refined.
In November 2002, the American Heart Association, produced an excerpt “Fish Consumption, Fish Oil, Omega-3 Fatty Acids and Cardiovascular Disease”. According to the research produced, Omega 3 fatty acids:
- lower triglyceride levels
- decrease the growth rate of arterial plaque
- slightly reduced blood pressure
- reduce the risk of arrhythmias, which are abnormal heart rhythms. Doctors observed that arrhythmias can lead to sudden cardiac death.
Additional benefits with Omega 3 fatty acid supplementation to the body are:
- Improvements in rheumatoid arthiritis – in instances of morning stiffness and joint tenderness
- Reduction in angina, known as chest pain
- Prevent the development of cancer cells (found in breast, colon and prostate)
- Supplementary beneficial for those with suffering from depression
- Improvements found in cognitive memory and behaviour
Based on the continual evidence, it is recommended that by many notiable institutes that people should supplement their diet with Omega 3 fatty acids. When looking to purchase products that contain Omega 3, please be cautious of hazardous mercury levels. The abnormal levels have been found in products containing fish oil. A quality brand is an important factor to consider.