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DHA-EPA Omega Complex
The essential Omega-Fatty Acids with Vitamin E
There are actually six types of
Omega-3, most of the health benefits are linked to two of them.
Docosahexaenoic acid, or DHA and eicosapentaenoic acid, EPA.
Boosts
metabolism and controls appetite
Anti-inflammatory Effects Of Omega 3 Fatty Acid In Fish
Oil Linked To Lowering Of Prostaglandin
Science Daily — August 2007
Omega 3 fatty acids in dietary fish oil are reported to have
anti-inflammatory and anti-thrombogenic and anti-arrhythmic effects in
humans, but the biochemical basis for these beneficial health effects is not
well understood. Now a University of Michigan biochemist reports that fish
oil significantly diminishes the production and effectiveness of various
prostaglandins, naturally occurring hormone-like substances that can
accentuate inflammation and thrombosis.
Dr. William L. Smith described his findings on April 4 at Experimental
Biology 2006 in San Francisco. His presentation was part of the scientific
program of the American Society for Biochemistry and Molecular Biology
(ASBMB).
Dietary fish oil causes its prostaglandin-lowering effects through three
different mechanisms, says Dr. Smith.
First, the much fewer prostaglandins are made from omega 3 fatty acids as
compared to the other class of fatty acids in the body, the omega 6 family
of fatty acids that originate in the diet from leafy vegetables and other
plant sources.
Second, the omega 3 fatty acids compete with omega 6 fatty acids for the
same binding site on the COX 1 enzyme that converts the omega 6 fatty acids
to prostaglandin (which is why the COX 1 enzyme and its COX 2 cousin are the
targets of anti-inflammatory drugs like ibuprofen). The more omega 3 fatty
acids present to block the binding sites, the fewer omega 6 fatty acids are
able to be converted to prostaglandin.
Third, although omega 3 fatty acids also are converted to prostaglandins,
the prostaglandins formed from omega 3 are generally 2 to 50 times less
active than those formed from the omega 6 fatty acids from dietary plants.
The biochemical basis of other benefits of dietary fish oil -- for example,
omega 3 fatty acids' impact on neuronal development and visual acuity -- are
probably due to effects on biochemical pathways regulating nerve
transmission. Understanding the different pathways through which omega 3
works to convert prostaglandin helps explain why the plant-based omega 6
fatty acids don't simply provide the same benefits. Because of omega 3 fatty
acids' known benefits to health, especially cardiovascular health, Dr.
Smith's advice is simple: eat more fish.
Omega-3 fatty acids slows very early Alzheimer's
Wed Oct 11, 2006 9:28 AM ET
NEW YORK (Reuters Health) - Dietary supplementation with omega-3 fatty acids for 6 months suggests that omego-3 fatty acids may protect cognitive function in patients with very mild, early stage AD.
Studies have shown that a diet rich in omega-3 fatty acids, as found in fish oil, reduces the risk of AD. Furthermore, animal studies have shown that the two predominant omega-3 fatty acids in fish oil, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), preserve cognitivefunction.
To evaluate the effect of DHA/EPA on patients already diagnosed with AD, investigators led by Dr. Jan Palmblad, from Karolinska University Hospital Huddinge in Stockholm, randomly recruited 174 patients with mild to moderate AD.
Eighty-ninepatients were assigned 430 mg DHA plus 150 mg EPA, administered four times daily, and 85 were assigned placebo for 6 months during blinded portion of the trial. For the next 6 months, both groups were given the DHA/EPA supplement.
As demonstrated by Mini-Mental State Examination (MMSE) scores and the modified cognitive portion of the Alzheimer Disease Assessment Scale (ADAS-COG), the two treatment groups did not differ significantly at 6 months or at 12 months.
But when Palmblad's group conducted a post-hoc analysis of the 32 patients with very mild AD at baseline, those first treated with placebo exhibited a significant decline in MMSE score at 6 months, whereas scores remained stable in those treated with DHA/EPA.
The researchers say their results, coupled with other studies, "support the idea that omega-3 fatty acids have a role in primary prevention of AD but not in treatment of manifest disease," when the "neuropathologic involvement is too advancedtobe substantially attenuated by anti-inflammatory treatment."
SOURCE: Archives of Neurology October 2006
For years nutrition experts have recognized the health benefits of Omega acids in the fight agains heart disease, cancer, rheumatoid arthritis, and other immune response disorders. Recent data has emerged From Harvard Medical School linking low levels of these Fatty acids to depression.
Recent studies have found a diet high in omega-3 fatty acids to be an independent predictor of lower scores on measurements of hostility, including cynicism, mistrust of others, anger and aggression. They have also been shown to be useful in the treatment of manic depression, high-blood pressure, abnormal blood clotting, (sticky platelets), poor cell integrity, water retention, inflammation, and high cholesterol.
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As mentioned above, the consumption of oily fish can reduce the risk of sudden cardiac mortality due to cardiac arrhythmia. New research has now shown that fish-oil supplements are also effective. Of 11,323 heart attack survivors, 2,835 received 1 gram of n-3 polyunsaturated fatty acids (n-3 PUFA daily), the equivalent of one fatty fish meal; 2,830 took 300 milligrams of vitamin E daily; 2,830 took both; and 2,828 took a placebo.
By the end of the 42 month study, the death rate from arrhythmia was significantly less among those taking n-3 PUFA, compared to those who did not. There was already a 42% reduction in mortality between the two groups at 3 months after the start of the study. The benefits were not due to changes in cholesterol levels or by reducing potentially fatal blood clotting, and it is believed that n-3 PUFA protects the heart by regulating the electrical activity of heart muscle cells rendering them more resistant to arrhythmias (Circulation. 2002;105:1897).
Further new research has shown that women who consume more fish and omega-3 fatty acids regularly have a lower risk of developing coronary heart disease (CHD), and the researchers suggest the findings lend further support to current dietary guidelines recommending fish consumption twice weekly for the prevention of CHD (JAMA, 2002; 287: 1815-1821).
Each bottle contains 270 one-gram capsules of research-grade, unheated, unpolluted, deep sea herring oil.
Certificate Of
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Natural Remedies for Inflammation
Bi-Polar
Depression Patients Respond to Omega-3 Fatty Acids
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