The majority of the people within the United States and Europe consume "dietary supplements," as a socially acceptable structure of health maintenance. Dietary supplements include vitamins, minerals, amino acids, enzymes, and herbs and other botanicals. The continual use of dietary supplements has not been linked to any unfavorable health effects, and many studies show that supplements present significant health benefits in certain cases. For example, it has been studied that omega fatty acids aid in reducing the risk of heart attacks and strokes as well as aiding in the development and maintenance of the nervous system.

Scientific studies confirm that a diet higher in omega-3 fatty acids reduce the risks of heart attack as well as strokes and sudden cardiac death syndrome. Natural omega-3 fatty acids are found in the oils of fish.

The benefactors of omega-3 fatty acids reach far beyond further than just protecting against heart disease. Omega-3 fatty acids are also accredited in guarding against heart healthiness in general, mental health, child development, cancer, diabetes, inflammation, and many other health concerns.

Omega-3 Fatty Acids To maintain an optimized healthy lifestyle, the body needs to absorb two of the nutritionally indispensable fatty acids: omega-3 and omega-6. These fatty acids cannot be synthesized in our bodies but make up the fundamental structural and well-designed mechanism of our cells, and regulate many significant aspects of our bodies metabolism and immune system.

Dietary omega-3 fatty acids can be obtained from one of two sources; plants or animals. Plant Food a. Fruits b. Vegetables c. Oils d. Grains e. Seeds

Aquatic Plant a. Plankton b. Algae c. Seaweed

Animals a. Most fish b. Shellfish

On the other hand, the omega-3 fatty acids found in the aquatic plants and the animals are far more functional to the body than the plant food variety by itself. The body uses alpha-linolenic acid (ALA)—the short-string omega-3 fatty acids from plants—primarily to make a long-string omega-3 fatty acid called docosahexaenoic acid (DHA). In addition, our bodies use ALA to construct a secondary long-string omega-3 fatty acid called eicosapentaenoic acid (EPA).

An inadequate quantity of ALA was found in the mainstream of the American diet, most coming from seed oils like soy and canola. This includes far more omega-6 fatty acid thus, creating an imbalance on the nutrimental function of the body. The only significant sources of dietary ALA are flaxseed and hemp seed oils that have become uncommon in the Western American diet.

Omega-6 Fatty Acids Linoleic acid (LA) is a short-string omega-6 fatty acid the body utilizes to manufactor arachidonic acid (AA), a long-string omega-6 fatty acid, like omega-3 DHA, is a crucial element of the cell membrane. Linoleic acid is derived from grains, seeds, and vegetables. Meats that include both LA and AA are chicken, beef, pork, and lamb.

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