Fish Oils

Fish oils have many benefits such as prevention of cardiac death, stroke, some cancers such as breast and colon cancer, diabetes, Alzheimer’s; as well as prevent and treat depression along with other neurological disease; improve hair, nail and skin health; reduce symptoms of arthritis; and prevent eyesight in decline in the aging population (Wang et al 2006). 

The essential components of fish oils are the omega three fatty acids.  Alpha linolenic (ALA) acid and linoleic acid (LA) convert to ecosapenatanoic acid (EPA) and Docosahexaenoic acid (DHA) which are the active form of the essential fatty acids (Braun & Cohen 2007). Once in the body they compete with arachidonic acid to be incorporated in phospholipids in the cell membrane (Braun & Cohen 2007). Once stimulated the cell membranes release polyunsaturated fatty acids which then go on to be converted to eicosanoids such as prostaglandins, thromboxanes and prostacycins (Braun & Cohen 2007). Eicosanoids affect inflammation, immune function, blood chemistry and muscle function (Braun & Cohen 2007).  Wang et al. (2006) states that in the reveiw of many studies it was evident that there was a strong link between consuming 1-3 g of n-3 fatty acids and cardivascular disease prevention (Wang et al 2006).

 
Mantzioris et al. (2000) conducted studies that focused on foods enriched in n-3 fatty acids (ALA, EPA, and DHA) to was “associated with a low production of proinflammatory cytokines and eicosanoids”(Mantzioris et al. 2000). Mostly fish oil was used but so was fish with a high effential fatty acid profile (Mantzioris et al. 2000). Mantzioris et al. (2000) also suggests that eating a variety of  foods cotaining ALA, EPA and DHA would be benficial (Mantzioris et al. 2000). The n-3 fatty acids where shown to significantly reduce the cyclooxygenase-2(COX-2) mediated synthesis of prostaglandin E2 (PGE2) and Thromboxane B2 (TXB2), which are the main contributors to inflammation in the body (Mantzioris et al. 2000). There was also an increase in the concentration of the n-3 tissue phospholipids to coinside with the reduction of the cytokines in the body (Mantzioris et al. 2000). Mantzioris  et al. (2000) also goes on to state that along with the immense helath benefits of having n-3 fatty acids daily, the practicaliy of introducing or increasing them into every day diets is fairly easy to do (Mantzioris et al. 2000).

Many would greatly benefit from consuming 1-3 g of fish oils as suggested by Wang et al. (2006) as would covering not only a reduction in inflammation and pain, but act as a preventitive for other health issues story.



A high strength liquid fish oil is preffered as it is more easily absorbed and you are not trying to swollow anywhere from 3-6capsules per day!

References

Text
Braun, L & Cohen, C 2007, Herbs and Natural Supplements, 2^nd edn., Elsevier, Sydney .

Journal
Mantzioris, E, Cleland, L, Gibson, L, Neuman, M, Demasi, M  &James, M 2000,Biochemical effects of a diet containing foods enriched with n-3 fatty acids, Journal of Clinical Nutrition, vol. 72 pp. 42-48.

Wang, C, Harris, W, Chung, M, Lichtenstain, E, Balk, E, Kupelnick, B 2006, n-3 Fatty acids from fish or fish-oil supplements, but not α-linolenic acid, benefit cardiovascular disease outcomes in primary- and secondary-prevention studies: a systematic review, American Journal of Clinical Nutrition, vol. 84 pp. 5–17.