Supplements of Omega Three

What are

Omega 3 supplements are products designed to increase the nutritional intake of one or more of the essential fatty acids: alpha linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

Generally sold in the form of capsules or capsules, they almost always contain more than one type of essential fatty acid.

Those of omega 3 are among the best selling health food supplements ever.

Reasons to Integrate

Choosing to take an omega 3 supplement can be useful in different circumstances.

In the introduction, omega 3s are essential molecules; therefore, the only source of supply for the organism is food.

Furthermore, these fats perform very important and fundamental functions for maintaining health status.

Let us not forget that these nutrients are more important for the fetus, for the child, for the pregnant woman, for the nurse and for those suffering from metabolic and / or chronic inflammatory diseases.

The western diet is potentially deficient in omega 3 essential fatty acids; furthermore, there are factors that predispose to nutritional deficit such as: third age, malabsorption, excess of omega 6, lack of the enzyme necessary for metabolism, etc.

The omega 3s are not all the same and some chemical forms, although they can be synthesized by ALA, are metabolically more active (EPA and DHA).

Before choosing an omega 3 supplement, make sure you reach a satisfactory level with the diet.

We recommend that you read the labels carefully, in order to avoid products that are less appropriate or misleading.

Property

The need to resort to these dietary supplements is based on various scientific observations, which demonstrate the decisive role for the functioning of the organism.

This is mainly due to the fact that the omega three promote the synthesis of anti-inflammatory eicosanoids, but not only.

Functions of the Omega 3 Supplements

The functions of the supplements are the same as those of omega 3 present in food.

In short, those who take omega 3 supplements have the goal of:

Increase protection on blood vessels from atherosclerosis risk factors; the heart (protected by coronary heart disease) and the brain (less prone to thrombi and emboli) take advantage of it. This happens thanks to the following mechanisms of action:

Cholesterolemia improvement (can reduce total cholesterol, LDL cholesterol and HDL increase - although the various scientific studies may show slightly different results);
Triglyceridemia reduction;
Moderation of complications related to chronic hyperglycemia
Placiation of primary arterial hypertension (they are also vasodilators and promote capillary microcirculation).

Ensure proper embryonic development;
Support the growth of nervous tissue in young people;
Add protection for the central nervous system from degeneration that occurs with old age, with the aim of maintaining cognitive function;
Optimize the diet, supporting the immune system and protecting against chronic inflammatory diseases (Crohn's disease, ulcerative colitis, asthma, psoriasis, etc.);
Helping to maintain a good visual function.

Is the Diet Poor with Omega 3?

Omega 3 IS NOT Synonymous with Essential Fatty Acids

It is worth clarifying immediately a fundamental aspect to which often the right importance is not given: the omega 3 are not the only essential fatty acids; in fact, this attribute also belongs to the so-called omega 6.

The omega six are contained in excellent quantities in vegetable oils and in dried fruit; therefore, they are well represented in most nutritional regimens. Although this category of fatty acids is also considered essential for the organism, if present in excess "it could" favor some imbalances. To be honest, this aspect is still being studied and the results seem controversial.

Following some scientific studies carried out in vitro, for a brief period the conviction spread that omega 6 could contribute to the onset of metabolic pathologies and dysfunctions, intervening (in some ways) to the opposite of omega 3. This hypothesis was based on fact that some omega 6s are actually the precursors of PRO-inflammatory eicosanoids; therefore, it seemed logical to deduce that they can exert an effect diametrically opposed to omega 3 (instead promoters of ANTI-inflammatory eicosanoids).

This theory has been denied after a few years, thanks to a further in-depth analysis carried out that, for most of the omega 6, has even revealed an "omega 3-mimentic" effect.

As always, the truth lies in the middle:

A specific analysis of contemporary Western food composition (rich in junk, preserved, fried foods, etc.) shows a significant presence of omega 6, which can increase the factors of inflammation.
Furthermore, the sharing of some metabolic pathways seems to penalize the omega 3.
Being in the minority, the latter suffer the excess of the omega 6, which occupy most of the enzymes necessary for the common metabolism.

Deficiencies of Omega 3: Are They All Equal?

Therefore, when we talk about omega 3 it is not only important to guarantee the right contribution in absolute terms, but also in percentage terms.

While the diet of paleolithic men was characterized by a ratio of 1: 1 between omega 3 and omega 6, recent changes in dietary style have shifted this balance towards proportions closer to 1:13 and 1:20 (depending on the population analyzed).

According to INRAN (National Research Institute for Food and Nutrition), the recommended intake of essential fatty acids requires:

Between 0.5 and 2.0% of total calories for the omega 3 series (at least 250 mg in EPA and DHA, and the rest in ALA *; in infants and children up to 2 years we recommend another 100 mg of DHA and in the elderly up to 100-200 mg more).
Between 4.0 and 8.0% of the total energy for the omega 6.
In all, essential fatty acids should make up 5-10% of total calories.

Omega 3 deficiency can be assessed in three ways:

They are quantitatively deficient, meaning that the total contribution of the fatty acids belonging to the omega 3 group does not cover individual needs.
They are lacking in proportion to the omega 6.
They are lacking in an absolute sense, that is both in relation to the overall contribution of all the omega 3 molecules, and in relation to the omega 6.

NB . If the total amount of omega 3 is sufficient, but the relationship with omega 6 is unbalanced in favor of the latter, we speak of an excess of omega 6.

Why is Omega 3 deficiency widespread?

Omega 3s are deficient in most of the foods most consumed in the Western diet.

Except for some fish, seeds and oils, it seems very complicated to find foods that provide significant amounts of omega 3.

"Is it really that difficult to meet those needs? "

To answer this question, we have calculated the contribution of essential fatty acids and their proportions in four daily menus (see results).

In fact, as was to be expected, the omega 6 / omega 3 ratio approaches that which is desirable only on days when a portion of fish or linseed oil is consumed, while in others it also moves away considerably.

On balance, omega 3 supplements are essential when you don't eat enough fishing products (especially sea food) with your diet.

It is advisable to consume three or four weekly portions of cold sea fish, preferably "blue" and environmentally sustainable, and alternate extra virgin olive oil with other omega 3 rich oils (not for cooking but to season raw foods).

For more information, see the articles: Essential Fatty Acids, Omega 3 Rich Oils and Omega 3 Rich Fish.

Texts on bluefish such as sardines, lanzardo, bonito, tuna, herring, alaccia, needlefish, etc. can also be useful.

Good Supplement

Characteristics of a Good Omega 3 Supplement

Considering the big business that revolves around omega 3 supplements, before making a purchase it is good to consider some recommendations:

A good dietary supplement of EPA and DHA derived from fish oil has IFOS certification. In the next section we will also explore this topic.
Although they may seem identical, α-linolenic acid (alpha-linolenic) and γ-linolenic (gamma-linolenic) are different fats. The γ-linolenic acid (GLA, 18: 3) does not belong to the omega 3 series (ω3 or n-3), but to that of the omega 6 (ω6 or n-6). For this reason, supplements based on omega 3 essential fatty acids must contain the specific wording "α-linolenic acid" (ALA).
Among the various omega 3 derivatives derived from ALA metabolism, the most active and important are eicosapentaenoic acid or EPA (20: 5 ω3) and docosahexaenoic acid or DHA (22: 6 ω3). This transformation is mediated by an enzyme called Δ-6-desaturase, whose catalytic activity decreases with aging, with alcoholism, with the hypoprotein diet, with hyperglycemia and with glucocorticoid-based drug treatments. For this reason, omega 3 supplements rich in EPA and DHA should be preferred over those containing higher percentages of alpha-linolenic acid or which carry the simple wording "fish oil" without specifying the composition in essential fatty acids.
A good omega 3 supplement is rich in antioxidants. Vitamin E (tocopherols, especially α-tocopherol) is the most effective and optimizes both the preservation and absorption of omega 3. It is essential to neutralize the action of atmospheric oxygen and free radicals that form during lipid metabolism. Other substances with a similar function that can be found in omega 3 supplements are vitamin A, C, zinc and selenium.
We reiterate that the simple wording "supplement rich in essential fatty acids" does not give sufficient guarantees on the quality of the product, which could also contain a high percentage of omega 6.
The recommended doses generally vary from 500 mg to 1500 mg / day but it is possible to increase them (with reason).
When comparing omega 3 supplements it is good to compare not only the net weight and the percentages of the various components on 100 g, but also on the single capsule or on the unit of liquid (oil) or other (see algae, etc.).

IFOS certification

IFOS ™ is an acronym for "International Fish Oil Standards".

IFOS is an independent organization that carries out quality tests on fish oil and offers quality certification.

The IFOS program is not mandatory, but is an added value for the product.

The IFOS certification guarantees the highest quality standards in the world.

IFOS is the medium used by the fish oil industry to demonstrate the safety, purity and high quality of its range.

Quality of Fish Oil

The quality of fish oil supplements can be compromised in three different ways:

Quantity of omega 3: some types of fish oil contain mainly omega 7 fatty acids, not omega 3. However, they do not always bring the amount of active ingredient stated on the label. IFOS is the only program that guarantees the actual content of the active ingredient mentioned on the label.
Presence of contaminants: environmental contaminants are harmful chemical substances, which enter the ecosystem as a result of industrial activity. These compounds, also present in the sea, tend to accumulate in the fatty tissues of the fish, therefore in the oil extracted. The most commonly detected contaminants in fish oil samples are heavy metals (eg mercury, lead, arsenic, cadmium), PBCs, dioxins, furans and dioxin-like PCBs. Clinical research suggests that contaminants from edible marine sources can have adverse health effects, many of which outweigh the beneficial effects of omega 3. IFOS monitors the presence of these negative compounds and ensures compliance with the safety limit imposed by law. The last IFOS test also includes radiation measurements.
Chemical-physical stability: directly related to shelf-life, this parameter describes how quickly and easily the product deteriorates under normal storage conditions. A rancid fish oil easily indicates that the product has not been adequately formulated, or that the production has not been managed properly or that it has been stored in unsuitable conditions (eg excessive temperature and humidity). IFOS checks and guarantees that the products enjoy the right stability.

FOS certification

Omega three supplements based on fishery products can enjoy the Friend Of Sea or FOS ( friends of the sea ) brand.

FOS is one of the most popular certification bodies in the area of fishing and water culture.

Friend of the Sea is a non-governmental non-profit organization (NGO) that aims to conserve and protect the marine habitat.

Friend of Sea evaluations are planned based on the most up-to-date scientific studies and are managed by independent certification bodies.

Founded by Paolo Bray (European Director of the Earth Island Institute for the Dolphin-Safe project), the FOS focuses on the sustainability of fish harvesting.

Among the results of May, the rescue of millions of dolphins caught during tuna fishing stands out.

Certified products come from all over the world and include the most marketed species, fish oil omega 3 supplements.

The FOS is checked directly on the spot by independent and international certification agencies in compliance with the specific sustainability criteria.

Friend of the Sea refers to the criteria established by the Food and Agriculture Organization of the United Nations (FAO) and summarized in the Guidelines for fish products.

The cost models are moderate to allow small entrepreneurs to continue their activity (currently they give rise to around 50% of the total production).

Over 350 companies in more than 50 countries rely on FOS to assess the sustainability of their raw materials (especially anchovies, sardines, tuna cuttings and Antarctic krill).

Omega 3 and Heart

Omega 3 is very useful for maintaining various metabolic parameters.

However, alpha linolenic acid (although it can act as a precursor) does not confer the benefits for the cardiovascular health of EPA and DHA, which act on several fronts. Let's see how.

Pressure

Evidence suggests that omega 3 fatty acids can lower blood pressure (systolic and diastolic) in people with hypertension and also in people with normal blood pressure.

Circulation

Some evidence suggests that people with certain circulatory problems, such as varicose veins, may benefit from the consumption of EPA and DHA. These seem able to stimulate blood circulation and increase the breakdown of fibrin (a protein involved in blood clotting and scarring).

Triglycerides

Omega 3 fatty acids reduce blood triglyceride levels but do not significantly change the rate of LDL cholesterol and HDL cholesterol in the blood.

Conclusions

On the other hand, the beneficial effect of omega 3 is limited to the amount needed for the body; to be clear, it is NOT the rule that "the more omega 3 you take, the better!".

The investigations carried out on the general population deny the beneficial role of omega 3 supplementation for the prevention of cardiovascular diseases (including myocardial infarction and sudden cardiac death); the variables concerning the composition of the diet are not known or are approximate (in the next section we will go back into detail).

However, a study carried out on people with a clinical history of cardiovascular diseases showed a statistical correlation between the omega 3 supplement (greater than 1g / day for at least one year) and a protective effect against:

Cardiac death
Unexpected death
Myocardial infarction.

In this study, no protective effect against stroke mortality or other causes was observed. The same goes for a diet rich in fish.

The use of fish oil has not been shown to be effective in revascularization, in the treatment of arrhythmia and in reducing hospitalization rates due to heart failure.

Bibbliografia:

Rizos EC, Ntzani EE, Bika E, Kostapanos MS, Elisaf MS (September 2012). "Association Between Omega-3 Fatty Acid Supplementation and Risk of Major Cardiovascular Disease Events A Systematic Review and Meta-analysis". JAMA. 308 (10): 1024–33.
Gray, Andrew; Bolland, Mark (March 2014). "Clinical Trial Evidence and Use of Fish Oil Supplements". JAMA Internal Medicine. 174 (3): 460–62.
Kwak SM, Myung SK, Lee YJ, Seo HG (2012-04-09). "The efficacy of Omega-3 Fatty Acid supplements (eicosapentaenoic acid and docosahexaenoic acid) in the secondary prevention of cardiovascular disease: a meta-analysis of randomized, double-blind, placebo-controlled trials". Archives of Internal Medicine. 172 (9): 686-94.
Billman, George E. (10/01/2013). "The effects of omega-3 polyunsaturated fatty acids in heart rhythm: a critical reassessment". Pharmacology & Therapeutics. 140 (1): 53-80.
Casula M, D Soranna, Catapano AL, Corrao G (August 2013). "Long-term effect of high-dose omega-3 fatty acid supplements for secondary prevention of cardiovascular events: A meta-analysis of randomized, placebo-controlled [corrected] studies". Atherosclerosis supplements. 14 (2): 243-51.
Delgado-List J, Perez-Martinez P, Lopez-Miranda J, Perez-Jimenez F (June 2012). "omega-3 long-chain fatty acids and cardiovascular diseases: a systematic review". The British nutrition magazine. 107 Suppl 2: S201-13.
Kotwal S, Jun M, Sullivan D, Perkovic V, Neal B (18 September 2012). "Omega-3 fatty acids and cardiovascular Outcomes: systematic review and meta-analysis". Circ Cardiovasc QUAL results. 5 (6): 808-18.
Miller PE, Van Elswyk M, Alexander DD (July 2014). "Long-chain omega-3 fatty acid eicosapentaenoic acid and docosahexaenoic acid and blood pressure: a meta-analysis of randomized controlled trials". American Journal of Hypertension. 27 (7): 885-96.
Morris MC, Sacchi F, Rosner B (1993). "Does fish oil lower blood pressure? A meta-analysis of controlled clinical trials." Circulation. 88 (2): 523-33.
Mori TA, Bao DQ, Burke V, Puddey IB, Beilin LJ (1993). "Docosahexaenoic acid but not eicosapentaenoic lowers ambulatory blood pressure and heart rate in humans". Hypertension. 34 (2): 253-60.
Weintraub HS (November 2014). "Overview of prescription omega-3 fatty acids produced for hypertriglyceridemia". Postgraduate medicine. 126 (7): 7-18.
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Wang C, Harris WS, Chung M, Lichtenstein AH, Balk EM, Kupelnick B, Jordan HS, Lau J (July 2006). "N-3 fatty acids from fish or fish oil supplements, but alpha-linolenic acid does not, benefit outcomes of cardiovascular disease in primary and secondary prevention studies: a systematic review". The American Journal of Clinical Nutrition. 84 (1): 5-17.
Larsson, SC (February 2013). "dietary fat and other nutrients in the run.". Current Opinion in lipidology. 24 (1): 41-48.

Omega 3 and Brain

The mammalian brain is extremely rich in DHA and other omega 3 fatty acids.

There is some scientific evidence linking omega 3 fatty acids to mental health.

Cognitive Disorders and Degeneration

There is preliminary evidence on the effect of omega 3 fatty acids on mild cognitive problems, but not on healthy or demented people.

Epidemiological studies on the effects of omega 3 on Alzheimer's disease mechanisms are inconclusive.

Depression

Omega 3 (EPA) may be useful as an additional supplement in the treatment of major depression associated with bipolar disorder.

Significant benefits were observed after EPA supplementation only in the treatment of depressive and non-manic symptoms, which suggests a link between omega 3 and mood depression.

The link between omega 3 and depression has been attributed to the fact that many of the products of the synthesis pathway of these fatty acids play a key role in the regulation of inflammation, such as prostaglandin E3, which appears to be linked to depression.

This correlation was supported both in vitro and in vivo, as well as in meta-analysis studies.

The exact mechanism by which omega 3 acts on the inflammatory system is still controversial.

Anxiety

There is also some evidence supporting the contribution of omega 3 in the treatment of anxiety symptoms, but studies are limited.

Psychosis prevention

The connection between omega 3 and prevention of psychosis is very weak.

Bibbliografia:

Robinson LE, Mazurak VC (2013). "n-3 Polyunsaturated fatty acids: Relationship to inflammation in adults and adults exhibiting features of metabolic syndrome". Lipids. 48 (4): 319–32.
Cederholm T, Palmblad J (March 2010). "Are omega-3 fatty acids options for prevention and treatment of cognitive decline and dementia?". Current Opinion in Clinical Nutrition and Metabolic Care. 13 (2): 150–55.
Mazereeuw G, Lanctôt KL, Chau SA, Swardfager W, Herrmann N (2012). "Effects of omega-3 fatty acids on cognitive performance: a meta-analysis". Neurobiol Aging. 33 (7): e17–29.
Chew, EY; Clemons, TE; Agrón, E; Launer, LJ; Grodstein, F; Bernstein, PS; Age-Related Eye Disease Study 2 (AREDS2) Research, Group (25 August 2015). "Effect of Omega-3 Fatty Acids, Lutein / Zeaxanthin, or Other Nutrient Supplement on Cognitive Function: The AREDS2 Randomized Clinical Trial.". JAMA. 314 (8): 791–801.
Forbes, SC; Holroyd-Leduc, JM; Poulin, MJ; Hogan, DB (December 2015). "Effect of Nutrients, Dietary Supplements and Vitamins on Cognition: a Systematic Review and Meta-Analysis of Randomized Controlled Trials.". Canadian Geriatrics Journal. 18 (4): 231–45.
Perica MM, Delas I (August 2011). "Essential fatty acids and psychiatric disorders". Nutrition in clinical practice: official publication of the American Society for Parenteral and Enteral Nutrition. 26 (4): 409–25. doi: 10.1177 / 0884533611411306. PMID 21775637.
Montgomery P, Richardson AJ (2008-04-16). Montgomery, Paul, ed. "Omega-3 fatty acids for bipolar disorder". Cochrane database of systematic reviews (Online) (2): CD005169.
Hegarty B, Parker G (January 2013). "Fish oil as a management component for mood disorders - an evolving signal". Current Opinion in Psychiatry. 26 (1): 33–40.
Ruxton CHS, Calder PC, Reed SC, Simpson MJA (2005). "The impact of long-chain n-3 polyunsaturated fatty acids on human health". Nutrition Research Reviews. 18 (1): 113–29.
Miles EA, Aston L, Calder PC (2003). "In vitro effects of eicosanoids derived from different 20-carbon fatty acids on T helper type 1 and T helper type 2 cytokine production in human whole-blood cultures". Clinical and Experimental Allergy. 33 (5): 624–32.
Bucolo C, Caraci F, Drago F, Galvano F, Grosso G, Malaguarnera M, Maryentano S (2014). "Omega-3 fatty acids and depression: Scientific evidence and biological mechanisms". Oxidative Medicine and Cellular Longevity. 2014: 1–16.
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Appleton KM, Rogers PJ, Ness AR (2010). "Updated systematic review and meta-analysis of the effects of n-3 long-chain polyunsaturated fatty acids on depressed mood". American Journal of Clinical Nutrition. 91 (3): 757–70.
Bloch MH, Hannestad J (2012). "Omega-3 fatty acids for the treatment of depression: Systematic review and meta-analysis". Molecular Psychiatry. 17 (12): 1272–82.
Ross BM (2009). "Omega-3 polyunsaturated fatty acids and anxiety disorders". Prostaglandins, Leukotrienes and Essential Fatty Acids (PLEFA). 81 (5-6): 309–12.

Omega 3 and Eyes

Mammalian eyes are extremely rich in DHA and other omega 3 fatty acids.

Seal Oil

Seal oil is a source of EPA, DPA (docosapentaenoic acid) and DHA.

According to the "Health Canada" department, seal oil helps support eye and nerve development in children up to 12 years of age.

Like all seal products, it cannot be imported into the European Union; the most effective substitute is fish oil.

Bibbliografia:

Natural Health Product Monograph - Seal Oil. Health Canada. June 22, 2009. Retrieved June 20, 2012.
European Parliament (9 November 2009). MEPs adopt strict conditions for placing products in the European Union. Hearings. European Parliament. Retrieved 12 March 2010.

Other Studies

Extensive research has been carried out on the impact of omega 3 supplements (particularly fish and fish oil) on heart disease. The results of the individual studies were contradictory.

In 2012, two combined analyzes did NOT find convincing evidence (contradictory results) to support that omega 3 supplements can protect the heart from heart disease. However it must be specified that most of these studies have analyzed people who have already had a previous heart disease (they can have heredity, other dysfunctions and frailty); the in-depth analyzes carried out on healthy people are numerically smaller.
In contrast, other insights seem to support the positive effect of consumption of fishery products (people who eat fish at least once a week are less likely to die of heart disease than those who rarely or never eat it). This positive effect could also be linked to the replacement of junk food (junk food) with food without harmful components (saturated, hydrogenated, trans, cholesterol, toxins, etc.). We also remember that, usually, those who consume fish regularly have a globally healthier lifestyle (more fruits and vegetables, whole foods, physical activity, no alcohol, no smoking, etc.).
What is not known however, is whether during dietary supplementation with omega 3 the diet of the people analyzed was in itself capable of satisfying the nutritional need. In this case, it is obvious that the integration did not lead to a measurable improvement. If the subjects had suffered from a deficiency, perhaps the improvements would have appeared evident.

Some results have been highlighted (again in 2012) regarding the effect of alleviating omega 3 contained in fishery products and fish oil on the symptoms of rheumatoid arthritis (chronic inflammatory disease). Specifically on the symptoms of morning stiffness in the joints, such as swelling and pain; consequently there has been a lesser need to take anti-inflammatory drugs to control these symptoms.
Several people with psoriasis claim to see improvements with omega 3 and vitamin D, but it is not scientifically proven.
The omega 3 supplements are considered very useful for pregnant women who need to reach their needs and do not want to risk increasing the supply of food rich in large fish.
DHA plays an important role in brain and vision functioning. Research has been conducted on the correlation between DHA, other omega 3 and brain diseases, as well as ocular ones. Not enough evidence was found to draw conclusions on efficacy, although, we recall, these in-depth studies neglected the intake of omega 3 with the sample's diet.
However, in 2015 the National Institutes of Health (NIH) indicated that supplements containing EPA and DHA do not appear to slow pathological progression in people at high risk of developing the advanced stage of this disease. In addition to the usual food variable, also in this case we used a sample particularly predisposed to the aggravation of the pathology.
The same study indicated that taking EPA and DHA supplements does not slow cognitive decline in the elderly.
Finally, it is not possible to draw "certain" conclusions that omega 3 supplementation may be useful for: allergies, asthma, cachexia (severe weight loss) associated with advanced cancer, cystic fibrosis, kidney disease, lupus, menstrual cramps, obesity, osteoporosis and organ transplantation (for example, decreasing the likelihood of rejection).

Contraindications of Excess

In the short term, especially when linked to a single intake, the excess of omega 3 can trigger minor gastrointestinal symptoms, such as smelly belching, poor digestion and diarrhea.
At the moment it is not clear whether the consumption of omega 3 derived from fishery products can be considered safe for those allergic to these foods.
It should not be forgotten that the use of omega 3 can interact with drugs and influence the coagulation of the blood, making it thinner. Better to avoid supplementing with omega 3 during anticoagulant therapy and / or non-steroidal anti-inflammatory drugs (NSAIDs).
Sometimes the total composition of a product is neglected and only the contribution of the desired molecules is evaluated. Cod liver oil, for example, is also very rich in vitamin A and vitamin D (concentration varies depending on the supplement). With excessive and excessive intake, cases of toxicity due to retinol accumulation have occurred.
Investigations are currently underway on the association between omega 3 excess contained in fishery products and prostate cancer. The correlation is not yet known.
The omega 3 fatty acids are highly unstable and subject to decay caused by heat, light, oxygen and free radicals. This is as true outside the body as it is inside it. We have already specified that the industry uses antioxidants such as vitamin E, A, C, zinc and selenium to prevent this. But what happens in the organism? Da Un certo punto di vista, gli antiossidanti sono molto più numerosi. Nel corpo umano si producono composti specifici che, partecipando con i nutrienti di cui sopra (oltre che ai composti fenolici e non solo), bloccano queste reazioni avverse responsabili dell'invecchiamento e della mutazione cellulare. D'altro canto, gli antiossidanti non sono sostituibili l'uno con l'altro e ognuno svolge una funzione specifica. Questo significa che, siccome gli omega 3 sfruttano abbondantemente la funzione protettiva della vitamina E, se questa non viene introdotta proporzionalmente si corre il rischio di consumarla tutta lasciandone l'organismo sprovvisto. Peraltro, anche con un'assunzione modesta di omega 3 NON sostenuta dall'apporto di vitamina E, si può verificare l'incremento sensibile dello stress ossidativo totale.
Esistono altre ipotesi su eventuali effetti indesiderati degli omega 3 ossidati nell'organismo (molte divulgate nel 2010 dal ricercatore: Brian Peskin), ma non tutti gli enti di ricerca le condividono. Per conoscenza, le più importanti sarebbero: tossicità epatica, compromissione del sistema immunitario, aumento della permeabilità e tendenza agli edemi, cancerogenesi.

Conclusions

Ciò che dobbiamo portare a casa da questo articolo è che:

Gli omega 3 sono nutrienti molto utili, spesso carenti e, in quanto tali, potrebbe rendere necessaria una specifica integrazione.
D'altro canto si tratta di composti molto “potenti”, che non vanno presi con leggerezza. E' quindi necessario abbandonare la convinzione che “più se ne assume e meglio è!”
Al tempo stesso non sono dei farmaci e non costituiscono una “cura miracolosa”. La pretesa di guarire da una patologia che ha una lunga storia clinica solo con l'integrazione di omega 3 non offre buone speranze di riuscita.