❶ Properties Of Omega-3 Fatty Acids

Omega-3 polyunsaturated fatty acids are considered essential, i.e. unable to reproduce independently in the body and, accordingly, are replenished only by food. Unfortunately, their consumption is significantly lower than the required daily norm of the body, and yet the need for them is quite high. With the participation of these substances, many processes occur at the cellular level, and the formation of certain types of hormones also occurs. Their systematic deficiency gradually develops serious diseases of the cardiovascular system, brain (Alzheimer's disease, stroke), as well as diabetes mellitus and many others. Location: Location:

Omega-3 unsaturated fatty acids include alpha-linolenic, docosahexanoic and eicosapentaenoic.

• These acids contribute to the rapid conversion of cholesterol into bile acids and its further excretion from the body, ie. regulate the ratio between necessary and excess cholesterol;

• They form the basis of the cell membrane (shell), ensure its permeability, fluidity, flexibility, regulate the entry of only useful substances into the cell, ie. participate in cellular nutrition, respiration and metabolism;

• Strengthen the walls of blood vessels, increase their elasticity, which prevents atherosclerosis and other diseases of the cardiovascular system;

• Stimulate the work and development of the brain, are part of its membranes;

• Participate in the exchange of vitamins B1, B6, choline;

• With their participation, the formation of prostaglandins (tissue hormones) occurs, which are necessary for the regulation of inflammatory and allergic skin reactions;

• Prevent skin diseases, improve its appearance, and are also actively used in the treatment of eczema, psoriasis, allergic dermatitis, acne and trophic ulcers;

• Improve the conduction of nerve impulses, eliminate chronic fatigue syndrome, stress, depression.

Flaxseed oil is a plant source of Omega-3 polyunsaturated fatty acids. However, under the influence of light, heat treatment and long-term storage, beneficial fatty acids are converted into carcinogenic substances that cause malignant neoplasms and other tumors. When buying flaxseed oil, you should pay attention to the additional composition and shelf life. Only a sufficient content of vitamin E (a natural antioxidant) in it can prevent the oxidation of fats that make up its composition.

Marine-type polyunsaturated fatty acids Omega-3 are obtained from northern marine fish (sardines, mackerel, anchovies, Baltic herring, mackerel, capelin and saury). But due to long-term storage (freezing) and the absence of natural antioxidants in them, these fats are quickly oxidized and somewhat lose their beneficial properties. Therefore, in the absence of fresh fish, a source of Omega-3 acids can be found in fish canned in oil or its own juice. Often, fish oil and other biologically active additives with antioxidants that prevent fatty acid oxidation are used to fill with essential fatty acids.