Omega-3 Fatty Acids

History and Uses:
Omega-3 Fatty Acids (or oils) are highly polyunsaturated fatty acids found in abundance in fish, such as salmon, sardines, mackerel and tuna. EPA (Eicosapentaenoic Acid) and DHA (Docosahexanoic Acid) are also found in plant sources such as canola oil, wheat germ oil, flaxseed and walnuts. Omega-3 Fatty Acids are metabolized in the body into prostaglandins and metabolic byproducts known as eicosanoids. The function and regulation of eicosanoid metabolism is complex, but it is known that they function as short-term, locally-acting hormones. Some eicosanoids have been determined to stimulate growth hormone secretion, which promotes muscle growth, while others may have beneficial effects on heart metabolism. Omega-3s are involved in blood pressure regulation, blood clotting, the inflammatory process and blood vessel dilation, all of which have implications for heart health. A number of scientific studies suggest that diets high in Omega-3 oils may protect against the development of heart disease, attention deficit disorder, arthritis, colitis and other inflammatory diseases. It has been also been shown to reduce triglyceride levels in the blood. A major heart protective effect of Omega-3 is its action in reducing the likelihood of blood clot formation. A recent study in the Archives of General Psychiatry suggests that ten grams of fish oil per day can be effective in preventing the dramatic mood swings commonly observed in depression. Such results hold promise for treating other disorders such as AD/HD. Omega-3 is particularly useful as a heart protective dietary supplement for people who do not consume adequate amounts of foods, such as fish, which are rich sources of the substance.