Health benefits of blue fish fatty acids
Blue fish fat is rich in polyunsaturated fatty acids and consists, among other compounds, of omega 3. These acids are lipid lowering, including LDL or bad cholesterol and thus reduce the risk to accumulate in the arteries creating atherosclerotic plaques that lead to atherosclerosis or atherosclerosis formation.
The role of omega 3 fatty acids and cardiovascular disease
Studies of populations consuming large amounts of Omega 3 fish fat, have always shown a low incidence of cardiovascular diseases. Its effects on the various lipoproteins are not yet fully defined. It demonstrated the strongest effect on the results of these scientific studies, decreasing triglyceride levels. However, the effects of omega-3 fatty acids on LDL cholesterol (bad cholesterol) and HDL (good cholesterol) depend on the type of patient and lipid profile. Thus, in patients with elevated total cholesterol, Omega 3 reduce LDL cholesterol if saturated fat intake is decreased simultaneously.
Omega 3 fatty acids also act by inhibiting platelet aggregation. This is an impediment to the formation of plaques on the inside of blood vessels, which is an important protective factor against cardiovascular disease. It has also been found that this type of fat lowers blood pressure and blood viscosity.
On the other hand, the Omega 3 fatty acids have been shown to help prevent damage to neurons (brain cells), so foods that contain it are called smart foods. Omega 3 have shown to help people with more and better retention of all information they receive when studying, so their consumption is very important in the growth stage. Scientific studies also show that Omega 3 fatty acids protect neuronal function, which is why it is recommended for pregnant women or people with neural problems, even some studies say they can help people with Alzheimer’s.
Remember that acquiring healthy eating habits is a key factor in maintaining good health, so do not forget to include the consumption of fish, especially oily fish in your diet, reducing consumption of red meat.
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