DHA, EPA and DPA omega-3 fatty acids are synthesized by marine organisms such as algae and phytoplankton. They are then consumed by fish, aquatic mammals and crustaceans where the acids are stored in body fat, liver and blubber. When we consume foods from the sea such as salmon, tuna, sardines, mackerel, liver of lean white fish and fish oils, we get the benefits of the omega-3s stored in their bodies.
Another type of omega-3 is ALA derived from plant sources and is the most readily used by the body to create all other types of omega-3 fatty acids. ALAs are found in nuts and seeds like flaxseed, chia seeds, and walnuts as well as oils like canola and soybean. Experts say although ALA can create all forms of omega-3 fatty acids, “the conversion of ALA to DHA and EPA is poor, so they recommend a dietary intake of a combination of foods rich in ALA, EPA, and DHA.
Along with reducing the risk for heart disease, The Medical News Today (MNT) reports other evidence-based benefits of omega-3s include exerting anti-inflammatory effects throughout the human body, lowering blood pressure and cholesterol levels, and improving tolerance to cancer treatments. A study also showed fish oil supplementations protected against major depressive disorders in person between the ages of 15 to 25.
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Source:
medicalnewstoday.com/articles/omega-3-what-it-can-and-cant-do-for-health#Omega-3-fats:-What-they-can-do-for-health
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