Omega 3 fatty acids and its potential health benefits

N. Guizani*, Mohamed M. Essa, Z. Al-Kharousi, V. Singh, B. Soussi, G. J. Guillemin

*المؤلف المقابل لهذا العمل

نتاج البحث: Chapter

1 اقتباس (Scopus)


Omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are one of the essential fatty acids. As these are necessary for human health but the human body can't synthesize it. It should be supplied through our diets. Omega-3 fatty acids (FAs) found mainly in fish, such as salmon, tuna, and halibut and seafood including algae and krill, some plants, and nut oils. It has been drawn the attention in the scientific community due to their capability to affect several processes in the body such as neurological, cardiovascular, and immune functions, and cancer. The American Heart Association recommends eating fish (particularly fatty fish such as mackerel, lake trout, herring, sardines, albacore tuna, and salmon) at least 2 times a week. The 2010 Dietary Guidelines for Americans recommends 8 oz. of a variety of seafood per week providing an average daily consumption of 250 mg EPA+DHA. Omega-3 fatty acids are highly concentrated in the brain and appear to be important for cognitive (brain memory and performance) and behavioral function. In fact, those infants are at risk for developing vision and nerve problems that do not get enough omega-3 fatty acids from their mothers during pregnancy. Important deficiency symptoms of omega-3 FAs include fatigue, poor memory, dry skin, heart problems, mood swings or depression, and poor circulation. Further, it is necessary to maintain the balance between of omega-6 /omega-3 ratio in our diets. As omega-6 FAs increase the inflammatory responses in the body.

اللغة الأصليةEnglish
عنوان منشور المضيفNatural Products and Their Active Compounds on Disease Prevention
ناشرNova Science Publishers, Inc.
عدد الصفحات4
رقم المعيار الدولي للكتب (المطبوع)9781621001539
حالة النشرPublished - أغسطس 2012

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