There is an increasing demand for the food with the increased world population. Global temperature changes in the production of omega, environmental pollution, improper hunting policies adversely affect the quantity, diversity and quality of food resources.
Since there are compounds like long-chain n-3 polyunsaturated fatty acids (n-3 LCPUFAs) that the body cannot synthesize and are essential for mammals, diet plays an important role in preventing diseases and improving health. This group includes eicosapentaenoic acid (C20:5n-3, EPA) and docosahexaenoic acid (C22:6n-3, DHA). There are numerous studies showing the health benefits of these fatty acids. Its anti-inflammatory properties; positive effects on cardiovascular and eye health, diabetes, cancer, immune system recovery and nervous system development; reduction in the risk of Alzheimer’s disease and positive effects on the digestive system are among the known characteristics. The effects on lowering plasma triacylglycerol (tag) should not be ignored. Fish oils are the important sources of these healthy components.
The quantity and quality of these fatty acids, known as omega-3s, depends on many factors, such as the type, size and age of the fish; sex, diet; habitat temperature, seasons, as well as extraction methods and conditions are important factors that affect the quality of the product used. In general, fish oils from species grown in cold waters have a richer content than the targeted fatty acids. In this respect, fatty fish such as tuna, salmon, sardines and mackerel are important sources of these fatty acids.
A person needs to get enough Omega in the diet to maintain their overall metabolic functioning, growth, reproduction and healthy daily activity.
In addition to all that, the bioavailability must not be overlooked. Bioavailability is largely dependent on simultaneous intake of fat and/or adequate amounts of food, which may vary from person to person.
Effects on the Cardiovascular System
Fish oil has positive effects on cardiovascular health with its high proportion of omega-3 fatty acids. Omega-3 provides CV benefits through TG reduction, vasodilation with anti-inflammatory and anti-arrhythmic effects, blood pressure lowering effect, protective effect of arterial and endothelial function, appropriate autonomic tone and reduced platelet aggregation. Especially TG levels are an independent risk factor for KKH. Supplementation on the omega-3 or fish oil diet has been proven to lower TG levels in a dose-dependent manner.
Effects on Eye Health
Many eye conditions, such as dry eyes, allergic conjunctivitis and contact lens intolerance, have been associated with chronic inflammation. Omega-3 fatty acids increase tear production by reducing inflammation and apoptosis of the lacrimal glands. Clinical studies and mouse experiments have shown that omega-3 fatty acids reduce the incidence of dry eye syndrome, and in addition to DHA, ALA is also a good anti-inflammatory for the ocular surface. It reduced ocular surface changes that developed in type 2 diabetes was also found in the study of patients with type 2 diabetes.
Effects on Obesity
Omega-3 fatty acids reduce fat storage by inhibiting the fatty acid synthase enzyme that makes fats from sugars. DHA has a greater effect on reducing fat storage than ALA. DHA decreases insulin resistance to help weight loss.
Effects on Microbiota
Omega-3 fatty acids have positive effects on cardiovascular diseases as a result of improving the human gut microbiota.
Effects on Immune System
The most well-known feature of omega-3 fatty acids is that beneficial effects are seen on inflammation-related disorders by reducing inflammation. Omega 3 fatty acids contribute to the immune system by playing a role in the production of cytokines and chemokines through macrophages.
