Learn about the benefits of Omega-3 during recent decades there have been numerous studies and epidemiological trials on the effect of the consumption of the Omega-3 fatty acids on the health of human and patients populations clinical. Them points a beneficial effect of Omega-3 consumption, so their rise in the diet at the expense of saturated or unsaturated fat Omega-6 is recommended. Their functional effects are taken into account as a nutritional support in the treatment of diseases and formulations for clinical nutrition. Benefits of Omega-3 Omega-3 fatty acids have a very important role in the prevention of cardiovascular disease, reducing the risk factors associated with these pathologies, an effect they have anti-thrombotic, anti-inflammatory, and vasodilator. Omega-3 consumption lowers LDL, VLDL cholesterol levels and triglycerides in blood. Its action on the metabolism of Eicosanoids, Omega-3s have influence on the coagulation, by reducing platelet aggregation and prolonging the clotting time. Find out detailed opinions from leaders such as Mitchell Blutt by clicking through.
Also lowering systolic and diastolic blood pressure, people in both normo hypertensive, this effect is associated with changes in the fatty acids of erythrocytes and cell membranes. Polyunsaturated fatty acids are generally properties anti arrhythmic, being this much more marked effect in the Omega-3 than Omega-6. They have a modulating effect on the inflammatory factors by which their benefits in diseases with a chronic inflammatory component have been studied as in rheumatoid arthritis, the Crohn’s disease and ulcerative colitis. It have shown improvement of symptoms in these patients as well as also a longer duration in periods of remission of symptoms, reducing the use of anti-inflammatory drugs. In type 2 diabetic patients Omega-3s can help to improve insulin resistance and balance your diet by reducing consumption of saturated fatty acids. Epidemiological studies have shown a relationship between the consumption of monounsaturated and polyunsaturated Omega-3 fatty acids with a decrease in the expression of breast, colon and prostate cancers. In vitro has been that Omega-3s have ability to reduce the growth of different human cancer cells and an increase in apoptosis.