Omega-3 fatty acids are a type of polyunsaturated fatty acid not produced by the body.
Reviews of evidence suggest that Omega-3 intake via fish oil improves cholesterol and triglycerides; may have beneficial effects in inflammatory bowel disease and asthma; is likely beneficial in cystic fibrosis; may aid recovery from mild traumatic brain injury; and is beneficial in rheumatoid arthritis. Evidence suggests that maternal Omega-3 intake leads to neurological and developmental benefits for children. There is some support for low levels of Omega-3 intake being associated with depression.
The Omega-3 fatty acids found in seafood and other animal sources are more available to the body than those found in plants. Fatty fish contain the fatty acids DHA and EPA; plants contain the fatty acid ALA, which the body converts to DHA and EPA. Omega-3 supplements can lose their benefits when the diet is still rich in Omega-6.
Sardines, salmon, tuna, mackerel, eggs, flaxseed, chia seeds, hemp seed, walnuts, kiwifruit, grass fed beef
Omega 3, Omega 3 fatty acids, Omega-3, n-3