Omega-3 fatty acids
Omega-3 are beneficial polyunsaturated fatty acids. Polyunsaturated fatty acids are linked to healthier cardiovascular functioning, as well as overall physical health. There are two general categories of polyunsaturated fatty acids, and these are omega-3 and omega-6 fatty acids. Omega-3s are abundant in fish like salmon mackerel, and sardines, as well as flaxseeds, walnuts, and canola oil. Omega-6s are rich in vegetable oils including safflower, soybean, sunflower, walnut, and corn . The consumption of omega-3s and omega-6s should be balanced for optimal health benefits, with recommendations leaning towards higher reliance on omega-3 rich foods .
There are three types of omega-3 fatty acids and these are eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and α-linolenic acid (ALA). EPA and DHA are from fish oil and marine microalgae, and ALA from flaxseeds, walnuts, and most vegetables oils. These omega-3 fatty acids are recognized not only for cardiovascular regulation, but also for managing proinflammatory compounds in the body. A review of the scientific literature indicates that there are many studies looking into the therapeutic roles of omega-3s in addressing coronary heart disease, obesity, arthritis, inflammatory bowel disease, psoriasis, asthma, lupus erythematosus, multiple sclerosis, cancer, major depression, bipolar depression and other illnesses .