Nutrition rules >>>> What is Omega Three?
What is Omega Three?
Among the carbohydrates useful for the body, Omega-three fatty acids occupy a significant place. Their name is due to the chemical formula of the substance (there are four classes in total: Omega-three, Omega-six, Omega-seven, Omega-nine). Omega-3 are polyunsaturated fatty acids, which are classified as essential fatty acids - essential, since the body does not know how to synthesize them, and is forced to receive Omega-3 from the outside.
The presence of Omega-3 in the daily human diet is important because these fatty acids, along with Omega-6 fatty acids, participate in the synthesis of tissue hormones (prostaglandins, prostacyclins, thromboxanes, leukotrienes), and form phospholipids of cell membranes. Tissue hormones have an antiaggregatory effect on the blood (prevent thrombus formation), act as vasodilators (regulate the tone of blood vessels towards expansion), and have a pronounced anti-inflammatory effect.
The general effects of omega-three fatty acids are:
- In the formation of structural units of membranes of tissue cells (for example, brain, visual analyzer, liver);
- In the regulation of lipid metabolism;
- In maintaining heart rate;
- In neutralizing inflammatory processes in tissues;
- Participation in immune responses against pathogens.
Omega-three fatty acids are rich in:
- Fish varieties: sturgeon, salmon, mackerel, mackerel, trout, tuna, sardines;
- Seafood;
- Fish roe;
- Edible vegetable oils (nut, sesame, mustard);
- Technical vegetable oils (rapeseed, flaxseed);
- Plants: Spanish sage (Chia);
- Fish fat.
A diet that includes foods containing omega-three fatty acids is useful for liver diseases, skin diseases (psoriasis, eczema, atopic dermatitis), for disorders of the cardiovascular system, for fighting obesity, for chronic inflammation, for thrombophlebitis.
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