they contain significant amounts of oil in all tissues of the body and in the abdominal cavity. The most important sources of fish oil are farmed salmon and cod liver; the product, once purified by molecular distillation, is integrated with tocopherol and enclosed in gelatin caps or pearls. The fish that contain the largest amounts of fish oil are:
- trout
- salmon
- sardines
- sardines
- herring
- eels
- whitebait
- mackerel
- herring
- tuna
Did you know that ...
Herring, sardines and other large and small blue fish, cod, salmon and tuna are among the fish richest in omega-three. Some of these, such as certain species of tuna, shark or blue shark and swordfish, should be consumed in more than moderate quantities, as they also tend to accumulate in their meat toxins such as polychlorinated biphenyls, dioxins, mercury and chlordane.
omega-3s, which help reduce inflammation and potentially even the risk of heart disease, cancer and arthritis. Both white and fatty fish are good sources of lean protein. White fish contains fatty acids, but only in liver and in smaller quantities.
Fish oil is used for its properties:
- hypotiglyceridemic and hypocholesterolemic metabolic drugs;
- anti-inflammatory;
- hypoglycemic agents;
- neuro-protective;
- cardioprotective.
Consumption of oily fish can help protect against cardiovascular disease, preserving arteries and heart even during periods of high stress. Fish oil may offer protection from senile dementia by counteracting neuroinflammation and neuronal death of brain cells. Consuming oily fish can also protect against oral and skin cancers. Omega-3 fatty acids have been shown to inhibit selectively the growth of malignant and pre-malignant cells at doses that do not affect normal cells. Consumption of oily fish during the last months of pregnancy can have positive effects on a baby's sensory, cognitive and motor development. In addition, DHA is indicated against vision disorders, especially in the elderly. At the metabolic level, however, the intake of 2-4 g daily of fish oil would seem effective in reducing blood concentrations of triglycerides by over 20% and those of LDL cholesterol by about 10-15%.
Fish oil and neurodegenerative diseases: what connections?
According to several experts, the constant intake of fish oil would reduce histological lesions and the consequent decay of cognitive, mnemonic, perceptual and motor functions in patients suffering from diseases such as Alzheimer's or multiple sclerosis.
, capsules or liquid solutions to drink from 300 to 850 mg of omega 3 fatty acids, easily available on the market, both in pharmacies and drugstores or supermarkets. In order to preserve the same fatty acids from harmful lipoperoxidation processes, fish oil supplements should be enriched with antioxidant vitamins, such as vitamin E. As for the dosage recommended by experts, however, it is 1-5 g per day. , to be taken preferably with meals. Generally they are prescribed as follows: 5 g per day for the treatment of lipidemic and cardiovascular metabolic decompensations, therefore in the presence of high cholestrol and triglyceride levels; 3 g per day for the management of inflammatory diseases, 1 g per day for the prevention of oxidative damage. . From a nutritional point of view, oily fish is a good source of protein and omega-3, although it is better to consume large fish in moderation, due to the presence of mercury in the meat.
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