Articles: Omega 3 Fatty Acids Read informative Articles below on Essential Fatty Acids, sources of Omega Fatty Acids, what Essential Fatty Acids are, how they work, balance of essential fatty acids, plus Salmon and Pregnancy, Omega 3 and child obesity, Salmon and cardiovascular health, and more.

How do Omega-3's work?
Omega 3's - What are they?
Salmon, a Healthy Delight
Benefits of Omega 3 Fatty Acids
More Omega 3 Studies
Omega-3 and Health

How do Omega-3's work? Polyunsaturated fatty acids form part of the structure of the cell membranes, which are barriers with highly-selective permeability. These membranes are involved in the energy-transformation process, regulate the information flows between cells and contain receptors sensitive to external stimuli. Omega-3 acids (EPA, DHA) and omega-6 acids (arachidonic acid) are constituents of the double layer of phospholipids that make up the cell membranes. The particular configuration of the double bonds in polyunsaturated fatty acids gives them physical properties approaching those of a fluid. Long-chain polyunsaturated fatty acids thus ensure the flexibility of the biological membranes. They also play a role as messengers. Long-chain fatty acids are precursors for eicosanoids including prostaglandins and leukotrienes. Eicosanoids behave like local hormones and regulate cell functions. As eicosanoids, polyunsaturated fatty acids play a part in the inflammatory process, in regulating blood flow, in controlling ion transport and in modulating synaptic transmission. Omega-3 and omega-6 eicosanoids often have opposing effects. Omega-6 promotes aggregation and inflammation, while omega-3 has the opposite, anti-aggregation and anti-inflammatory effect. - article courtesy of http://isodisnatura.net   Omega 3's - What are they? Essential Fatty Acids: the Framework of Cells The essential polyunsaturated fatty acids (PUFA) are constituents of the animal and vegetable fats found in food. They are called "essential" because the human body cannot manufacture them, even though they form the framework for the organism's cell membranes, particularly the neurones in the brain. They have to be provided by food or by an appropriate supplement. Omega 3 and omega 6 are the two families of essential fatty acids. The two are distinguished by the position of the fatty acid's double bond, which determines its spatial structure. Omega-3 acids: The most common are :     • ALA (alpha-linolenic acid),     • EPA (eicosapentaenoic acid),     • DHA (docosahexaenoic acid) ALA is a fatty acid found mainly in certain foodstuffs and particularly in purslane (a sort of watercress eaten around the Mediterranean), nuts, rapeseed and linseed. EPA and DHA are found mainly in fish, particularly fish from cold sea areas. They are also found in produce such as eggs, meat and milk, etc, from animals fed partly on linseed. The most common omega-6 fatty acids are :     • LA (linoleic acid),     • GLA (gamma-linolenic acid),     • AA (arachidonic acid) Omega-6 acids are found in the most common vegetable oils such as sunflower oil, palm oil and corn oil, and in animal products when the stock have been fed on grain rich in omega-6 (such as corn or soya). Metabolism of the essential fatty acids The omega-3 and omega-6 families are two parallel and unconnected chains of highly unsaturated fatty acids called HUFA (Highly Unsaturated Fatty Acids). This is the term used to describe fatty acids with 20 and 22 carbon atoms and 3, 4, 5 or 6 double bonds (Lands 2000). HUFA are the main precursors of a series of chemical messengers called eicosanoids. These substances work in the human body rather like hormones. Eicosanoids are usually synthesised to respond to intermittent signals from cells. The strength of the response, once initiated, is limited by the ratio of precursors (omega-3 and omega-6) to inhibitors present in the tissue (Liu, Bibus et al. 2001). Omega-3 and omega-6 eicosanoids have varied and often opposing effects. Those from omega-6 acids may lead to the aggregation of blood platelets ("pro-aggregation") and inflammation ("pro-inflammatory") (Eberhart and Dubois 1995). Those from omega-3 often have the opposite effect ("anti-aggregation" and "anti-inflammatory") (Endres 1993; James, Gibson et al. 2000). Eicosanoids from omega-3 acids are however less powerful than those from omega-6 acids (Lands, Libelt et al. 1992; Abayasekara, Wathes et al. 1999). Because they lower the level of omega-6 precursors in tissue, omega-3 acids reduce the synthesis of eicosanoids from omega-6 acids. The two classes of essential fatty acids follow separate metabolic pathways and have opposing physiological functions: anti-aggregation and anti-inflammatory for omega-3 acids and pro-aggregation and pro-inflammatory for omega-6 acids. It is therefore important to attain the right balance between these acids. - article courtesy of http://isodisnatura.net/   Salmon, a Healthy Delight Farmed salmon is a healthy and nutritive food. In addition to a high protein content, it has large amounts of Omega-3 fatty acids, well known for their benefits to cardiovascular health and further benefits to body health. The world's most demanding markets, such as the American one, confirm these salmon nutritional properties. Researches from the American Heart Association and the American Medical Association support the consumption of salmon at least twice a week, in order to prevent a series of illnesses. In addition, the consumption of Omega 3 fatty acids by people with heart conditions should be on a daily basis. The Chilean Association of Nutritionists (Colegio de Nutricionistas de Chile) recommends a frequent salmon consumption, with a marked emphasis on consumption by pregnant women, children and the elderly. High Content of Omega-3 Fatty Acids It has been proven that this kind of meat is the most important source of essential fatty acids, or Omega 3, effective in reducing cholesterol levels and regulating blood pressure, thus increasing artery elasticity. Studies conducted by the University of New England, United States, have established that consumption of Omega 3 fatty acids reduces inflammation and pain, as well as the possibility of suffering from Alzheimer's disease among 50 to 65 year-old people. Salmon's antithrombotic properties helping to prevent cardiovascular diseases and reduce triglycerides have been also verified, as the presence of another lipidic component that plays a crucial role as cell antioxidant, as beta carotene does. This is the carotenoid "astaxanthin", the characteristic salmon orange pigment. Astaxanthin is several times more active in deactivating free radicals and molecular oxygen than any other carotenoid, and more powerful than alfa-tocopherol, reason by which it is referred as "super vitamin E". In addition, this compound provides greater protection against UV radiation and against the chemical induction of certain cancers, and improves the immune response. Low Content of Saturated Fats Salmon's natural low content of saturated fats makes it a healthy and convenient choice for any menu. As shown in the chart below, salmon content of saturated fats is two thirds lower than beef and chicken. A Solution for Child Obesity Nowadays, salmon should be consumed at least two or three times per week, or even more. And the recommendation includes both adults and children, since our body does not produce salmon fatty acids. Hence the convenience for women to eat adequate amounts of salmon during pregnancy and nursing periods, because this stimulates the development of the newborn's nervous system. As for school children, it has been established that an unbalanced daily food intake has caused dramatic dietary changes in children, with prevalence of fat-rich foods. This has substantially increased the child obesity rate in our country. To cope with such a negative situation, some promote fish consumption as an alternative food. In this line, international studies support the major benefits of consuming fish with high content of Omega 3 fatty acids for children's cognitive development. In addition, some researchers hold that Attention Deficit Disorder (ADD) may also originate from low consumption of fatty acids or Omega 3. - article (Salmon, a Healthy Delight) and salmon photo (at top) courtesy of SalmonChile; url - www.salmonchile.cl   Benefits of Omega 3 Fatty Acids Biochemical and physiological studies have shown the benefits of omega-3 acids on cell reactions. Studies of epidemiological groups within the population (infants and groups with an enhanced risk of either cardiovascular disease, or prostate cancer, or Alzheimer's disease) confirm that those who eat more omega-3 acids are in better health. Finally, clinical trials where some patients received omega-3 dietary supplements and others did not, showed a direct reduction in the patients' symptoms and disease (after-effects of a heart attack, depression, personality problems with mood swings and aggression and in problems with concentration). This is an almost unprecedented result. Professor de Lorgeril (CHU at Grenoble) has drawn parallels between research on omega-3 acids and research on antibiotics as the only comparable case where the scientific and medical data are so consistent. (de Lorgeril and Salen; 2003).   More Omega 3 Studies OMEGA-3 and WOMEN • Pregnancy and lactation: We know that Omega 3 fatty acids are essential for the development of the nervous system in the fœtus and infant, and that women who take little omega-3 during pregnancy have a higher risk of post-natal depression. Two Danish studies have shown that women who take additional omega-3 fatty acids in the last three months of pregnancy have children with healthier birth rates and are less likely to give birth prematurely. A panel of experts headed by the American nutritionist Artemis Simopoulos, a specialist in omega-3 acids, has made the recommendation that pregnant women take 300mg of omega-3 acids per day during the last three months of pregnancy, and also while breast-feeding, to ensure the infant is properly nourished and to replace the mother's reserves. • Menstruation: In a Danish study, women who received additional omega-3 acids (with oral vitamin B12) had less painful menstrual cycles (Deutch 1995; Deutch, Jorgensen et al. 2000). • Menopause: Before the menopause, hormones (oestrogens) provide natural protection. During the menopause, this protection tends to reduce, so the levels of cholesterol and triglycerides in the blood increase, and the cardiovascular risk grows. A recent study (Nagourney et al, 2004) showed that depressive symptoms, even moderate ones, expose the post-menopausal women to an increased cardiovascular risk. Increasing polyunsaturated fatty acids can reduce this cardiovascular risk. In addition, between 10 and 40% of women suffer symptoms of depression during the menopause (Avis, Brambilla et al. 1994; Burt, Altshuler et al. 1998; Dennerstein, Dudley et al. 2000). A clinical trial in collaboration with isodisnatura is currently in progress in Canada to measure the effectiveness of OM3 in treating moderate depression in women during menopause.   Omega-3 and Health Cardiovascular problems: Cardiovascular diseases have become a public health concern and are among the diseases for which the most spectacular progress has been achieved in recent years. Of course, this progress involves improvements in the care of myocardial infarction and its new therapies, but also active prevention of the various risk factors, as well as the progressive accumulation of proof of the benefits of an appropriate diet. According to the WHO, 30% of cardiovascular diseases would be prevented by a good diet. The very low incidence of cardiovascular diseases among Eskimo populations in Greenland (10 to 30% lower than Denmark) has been attributed to their diet rich in Omega 3 and is the starting point for research conducted on long-chain omega-3 fatty acids (Kromann N et al, 1980 ; Bjerregaard P et al, 1988). Several epidemiological studies have associated the regular consumption of fish with a halving of the mortality rate from cardiovascular diseases (Kromhout D et al, 1985 ; Siscovick D et al, 1995). These studies have thus highlighted a protective effect of omega-3 in reducing cardiovascular morbidity-mortality without necessarily reducing cholesterolemia. The cardioprotective effect has been confirmed in various controlled intervention studies (clinical studies) described below. Two primary prevention studies (the Physician's Health Study and the MRFIT study) respectively showed that subjects with a higher serum concentration of omega-3 benefit from an 81% reduction in the risk of sudden death, and that consumption of more than 0.7 g of omega-3 per day permits a 40% reduction in the heart attack risk (Albert CM et al, 2002 ; Dolecek TA et al, 1991). A secondary prevention study (the GISSI study on survivors of a first cardiovascular accident) conducted in Italy on more than 11,000 subjects showed that, in infarct survivors, supplementation with Omega 3 associated with a Mediterranean diet led to a 23% reduction in the risk of sudden death over a period of 3.5 years. The GISSI study thus confirms the results of the DART trial conducted on more than 2,000 men which showed that fish eaters had a 29% lower mortality risk compared to non-fish eaters (GISSI Prevention, 1999 ; Burr et al, 1989). All of these studies suggest that long-chain omega-3, due to their metabolism, have a preventive action on certain risk factors involved in cardiovascular diseases. • Coagulation and platelet aggregation The long-chain omega-3 (EPA, DHA) inhibit platelet aggregation and promote blood vessel dilation. They have an antihemostatic and antithrombotic action. Any substance modulating the platelet function has an important influence on the severity of a myocardial infarction. These antithrombotic and antihemostatic properties of omega-3 remain within a physiological limit and do not lead to an increase haemorrhage risk at daily doses of between 1 and 3.5 g of DHA and EPA (von Schacky, Fischer et al.; von Schacky and Weber 1985; Gerster 1995). • Arterial pressure Arterial hypertension represents one of the principal risk factors for cardiovascular disease. The long-chain omega-3 have a hypotensive effect in patients suffering from hypertension. (Knapp et al, 1989; Morris, Sacks et al. 1993). The hypotensive effect of omega-3 is correlated with the plasma composition of phospholipids rich in long-chain omega-3. • Dyslipemia An elevated plasma triglyceride level is now recognized as a cardiovascular risk factor (Stampfer, Kraus et al. 1996; Miller, Seidler et al, 1998). All nutritional factors capable of regulating high plasma concentrations of triglycerides are therefore potentially interesting from a cardiovascular prevention viewpoint. Long-chain Omega 3 reduce the level of plasma triglycerides (Nenseter, Rustan et al. 1991; Lu, Windsor et al. 1999) both in normal subjects and those suffering from hyperlipidemia. All of these effects were observed for omega-3 doses of between 1 and 7 g per day. • Arrhythmia Cardiac rhythm disorders are characterized by an irregular electrical activity of the myocardium. They are potentially fatal and are often a cause of sudden death. The incidence of death by cardiac arrest is lower in subjects whose cardiac cell membranes contain a higher level of long-chain omega-3 (Siscovick, Raghunathan et al. 1995). Studies have shown that ventricular arrhythmias decrease from 2.4 g per day of omega-3 (Christensen, Gustenhoff et al. 1996; Christensen, Christensen et al. 1996). The severity of arrhythmias can be correlated with the omega-3 content of the cardiac membranes. An anti-arrhythmic effect is observed when DHA represents 20% of the lipid content of the cardiac membranes. Only a direct dietary source of DHA (and not its precursors) permits this omega-3 content to be attained (Durot, Athias et al. 1997; Kang and Leaf 2000; Leaf 2002).

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