Polyunsaturated fatty acids Omega-3 are defined as “essential”, since our body cannot synthetize them.
The main fatty acids Omega-3 are: the Alpha-Linoleic Acid (ALA), which is of vegetal origin (mostly found in walnuts, in flaxseeds oil and in other plant foods); the Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA), both found at high concentration in fatty fish and some algae.
The ALA is the “precursor” version of the longer chained fatty acids EPA and DHA.
The intake of these fatty acids occurs through a proper diet or, alternatively, thanks to specific food supplements.
Omega-3 are known for their several properties, for example, anti-inflammatory, anti-oxidants and metabolic. Some categories of people are more sensitive to this, for example kids and women (either pregnant or child-bearing age). For instance, many researches show that the Omega-3 inside the fetus brain membranes play an essential role in the cognitive and sight development in the early years of kids’ life.
A wide scientific literature proves the importance of Omega-3 and, moreover, promotes the intake of these fatty acids in new applications, for example in sport nutrition.
But despite this increasing awareness, a wide share of population, above all in the industrialized countries, don’t have a sufficient level of these important nutrients in their blood.
Health authorities would suggest to consume fish once/twice a week, preferably fat fish such as mackerel, salmon, sardines, etc.
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