Omega-3s are a kind ofpolyunsaturated fatty acidswhose first C=C double bond involves the third carbon (starting from the side opposite the acid group).
The precursor of omega-3s is α-linolenic acid, i.e. from this fatty acid other omega-3s can be synthesized.
α-linolenic acid is essential to our diet since the body cannot produce it. This omega-3 is found in Pisces fat, algaeand in vegetable oils, such as nutflax or rapeseed.
In the form of a dietary supplement, it is recommended to opt for natural forms of triglycerides such as here, generally from purified oil and small fish (sardines, anchovies, mackerel) for optimal cleanliness. Larger fish at the top of the food chain tend to accumulate higher levels of metals heavy.
Omega-3s are necessary for the proper functioning of the brain, since they participate in the formation of cells. They would also be involved in reducing the risk of cardiovascular accidents.
Our body needs about 1-2 grams of omega-3s per day. On the other hand, excessive consumption is also deleterious: increase in bad cholesterollowering blood sugar and thinning the blood.
According to Afssa’s recommendations, the consumption of omega-3 should be equal to 1/5 of our consumption of omega-6, but in general, the ratio is much lower.
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