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Omega-3 Fatty Acid

Omega-3 fatty acids are the polyunsaturated fatty acids found in oily fish and vegetable foods like fresh salmon, flax seed, and walnuts. They are classified as essential because the human body cannot synthesize them, but they are necessary for our healthy function. Some of the omega-3s include a-linolenic acid, (ALA), eicosapentaenoic acide (EPA), and docosahexaenoic acid (DHA).

The structure of the omega-3s may go a long way toward explaining their value. They are helically twisted, which gives them enormous use in the lipid bilayer of the cell membrane.

Because fats are macronutrients, they are not assigned recommended daily allowances, but nutritionists agree that they should comprise about 1.6 grams/day for men and 1.2 grams/day for women at the least. Somewhat higher intakes may protect against heart disease. Unfortunately, omega-3s from fish oil are often contaminated by heavy metals, which the body accumulates without eliminating. Omega-3s are converted into eicosanoids, which include prostacyclins and the leukotriene group. These substances are implicated in immune/inflammatory system responses. Overuse, however, can lead to hemorrhagic stroke, increased bleeding, and oxidatio products.

Web Resources On Omega-3 Fatty Acid

Omega 3 fatty acids and Cholesterol & Heart Disease
Omega-3 Fatty Acids (EPA and DHA) from Fish/Marine Oils

Book Resources On Omega-3 Fatty Acid

Omega-3 Fatty Acids and Health by Joyce A. Nettleton
Omega-3 Fatty Acids : Chemistry, Nutrition, and Health Effects by Fereidoon Shahidi, John W. Finley

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