Fats, as higher energy reserves, are highly useful for the organism. It is therefore useful to be present in the body in proper amounts.
The basic components of fats are fatty acids. Among them there are a variety of substances known as omega 3 and 6. Omega fatty acids are denominated as within the core for the reason that the human body does not produce. This causes that must be ingested through proper nutrition.
Scientific research has shown that, in the geographical areas where these acids are very present in the daily diet, levels of atherosclerosis and cardiovascular disease are just existing.
Analysis of food in these areas led to the conclusion that the common elements of these regional diets, fatty acids Omega 3 and 6, are responsible for such virtues.
The functions of omega 3
The fatty acids have an effect of decreasing the levels of cholesterol and triglycerides, and in turn reduce platelet aggregation in the arteries. This implies that the blood circulating platelets do not adhere to each other, thus preventing clot formation.
Other features of the Omega-3 highlights its intervention in the formation of cell membranes, make up most of the brain tissue being nerve cells are rich in Omega-3 fatty acids, and converted into prostaglandins, substances an important role in the regulation of the cardiovascular, immune, digestive, reproductive and have anti-inflammatory effects.
Fatty acids Omega 3 and Omega 6 are polyunsaturated fats appear as oils. Linoleic omega 3 and omega linoleic and arachidonic 6. As EPA and DHA in fish and seafood.
Foods containing omega 3 and 6
Fatty acids Omega 3 and 6 are found in high concentrations in fish, and to a lesser extent seed and vegetable oils such as flax, soybeans, pumpkin and walnuts. Its use reduces serum cholesterol levels, TAG, consecutive ischemic damage to heart attack and stroke by reducing the viscosity of the blood and blood pressure.
To prevent these types of conditions is useful consumption of 400 grams per week (two servings) of fish.
