Fish oil is rich in two important omega-3 fatty acids called eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
Fish that are especially rich in these oils include mackerel, herring, tuna, and salmon. Some nuts, seeds and vegetable oils contain another omega-3 called alpha-linolenic acid (ALA). Omega-3 is present throughout the body, especially in the brain, retina, and sperm cells. The body cannot produce omega-3 on its own, however, so people need to obtain it from dietary sources.
Most of the benefits of fish oil is associated with the presence of omega 3 fatty acids ie EPA and DHA. The American Heart Association recommends consumption of 1g / day of omega 3 fatty acids in patients with coronary heart disease.
Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in fish oil—that are known to help lower inflammation, and generally improve inflammatory conditions in the body.
Fish oil has been shown to help increase "good" HDL cholesterol, lower triglycerides (or blood fats), reduce blood pressure, prevent plaques from forming in arteries, and stave off hardening of the arteries.
EPA and DHA could help treat various neuropsychiatric conditions. These include: attention deficit hyperactivity disorder, post-traumatic stress disorder, Parkinson’s disease, depression, dementia, schizophrenia, cognitive decline, including memory loss.
Fish oil is used in a variety of food products, including breads, pies, cereals, yogurt, cheese products, frozen dairy products, meat products, cookies, crackers, snack foods, condiments, sauces, and soup mixes.
What is fish oil?
