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The omega 3 of navy source has a very real protective effect against the cardiovascular illnesses, according to the results of an analyse1 of study appeared in a publication of the prestigious Mayo Clinic.

The most convincing proofs come from three clinical tests led by 32 000 topics that took a placebo or of the omega 3 capsules. The supplements contained some acidic eicosapentaenoic (EPA) and docosahexaenoic (DHA) excerpts of fish, crustaceans or navy algaes.

According to the results, the omega 3 would have permitted to reduce 19% to 45% the cases of coronary thrombosis and cerebral vascular accident at the patients treaties, compared to the groups witnesses.

"These data indicate that one should increase the contribution in essential fatty acids of omega 3 type, that they come from the food or food supplements, especially among the patients having endured coronary illness" already, sustains one of the authors of the survey, cardiologist James H. O’Keefe.

The authors of the present survey insist on the fact that the food supplements sold as capsules containing the EPA and DHA at the present time has the same cardiovascular kindness that the fat fish like source of omega 3.

People in good health should absorb at least 500 mg per day of a mixture of EPA and DHA, while those that are to high risk should consume some about 1 g, the researchers estimate. The patients presenting abnormally elevated rates of blood triglycerides could benefit from contributions as important as of 3 g to 4 g per day of omega 3, they underline otherwise.

Some suggestions of Fish

To get about 500 mg of EPA and DHA, one can consume: 20 g of mackerel of the Atlantic, 25 g of salmon of the Atlantic (raising), 30 g of herring of the Atlantic or the Pacific, 35 g of mackerel of the Pacific, 30 g of canned pink salmon, 40 g of sockeye salmon, 50 g of sardines, 50 g of rainbow trout (raising), 65 g of canned white tuna or 100 g of shrimps.

To benefit fully from the action of the omega 3, to avoid too of fish to cook and to prepare them with the lemon and the aromatic herbs in order to warn the oxidization of the fatty acids.

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