Omega-3-fatty acids
Omega-3-fatty acids

Omega-3-fatty acids

Unsaturated fatty acids, to which omega-c fatty acids belong, assume many vital functions in the body.
The primary agents of omega-3 fatty acids are alpha-linoleic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
Before the omega-3 fatty acids can perform their tasks, they are decomposed into fatty acid residues in the intestine, which can be more easily reabsorbed and incorporated in cell membranes. This incorporation is reversible. It is accordingly important to ensure a sufficient and regular supply of omega-3 fatty acids. This is managed primarily through a diet rich in fish

  • in hormonal balance
  • in the immune system
  • with the inhibition of inflammation
  • with blood coagulation
  • in the regulation of blood pressure and heart rate
  •  in the balance of the blood fats (cholesterol, triglycerides)
  • as a part of cell membranes
  • with the development of the brain, nervous system, intelligence and vision
  • with reproduction, pregnancy and birth as well as in the breastfeeding phase.

Taking sufficient amounts of omega-3 fatty acids regularly can help to keep cholesterol and triglyceride levels low, and thus to maintain elasticity of the vessels and to prevent arterial calcification (arteriosclerosis). Omega-3 fatty acids can beneficially impact the flow properties of the blood and positively contribute to the prevention of coronary heart diseases.  
A balanced diet rich in fish, which provides sufficient amounts of the omega-3 fatty acids EPA or DHA, can help to maintain mental performance. During pregnancy and infancy, a sufficient supply of omega-3 fatty acids facilitates the development of the child’s brain and intelligence. Accordingly, the DGE (German Association for Nutrition) recommends pregnant women and those breastfeeding to consume at least 200 mg of DHA per day.