How does fish oil affect the human body

The benefits of seafood, freshwater fish and some types of algae have long been proven by science. Many dietary supplements and medicines are produced on the basis of these products. One of the most famous for several decades is fish oil. Yes, its taste and aroma are specific, but its useful properties are great enough to compromise. Some people prefer to take it in capsules, but it is much healthier to eat it still in its unchanged form, including high-fat fish dishes in your weekly diet.

Fish oil facts in general

Some nutritionists recommend lean varieties of fish, while others insist on favoring fattier varieties. The reason for the disagreement lies not in a single fact, but in the context of this advice. So, if there is a gastrointestinal disorder and other problems with the digestive system, then initially a whole layer of products is removed from the diet. If there are no special restrictions on food, then it is desirable to treat yourself regularly with delicious sea or river fish, in which the percentage of fat content is quite high. Such species include:

• Caspian sprat;
• capelin;
• herring;
• mackerel;
• sturgeon
• starred sturgeon;
• eel;
• tench;
• carp;
• flounder;
• trout;
• catfish.

All of these species are rich in Omega-3 fatty acids, essential for normal body function at any age. Fish oil itself is valuable because it is the building material for tissue cells and the key to normal brain function.

A little history

Mass production of fish oil was established in Norway in the XIX century. The basis for conclusions about the benefits of this product was the observation of the local pharmacist for the inhabitants of the coast, whose diet, in contrast to other groups in the country, mandatorily included oil from cod liver. They were notable for their enviable health, resistance to disease, and children were less likely to have rickets. The method of extraction and processing of cod liver oil belongs to Meller, who completed the research in 1854, developed a practical technology and began to export this extremely useful product.

The useful properties of fish oil

The product contains:

• Omega-3 and 6 acids;
• fluorine;
• iodine;
• bromine;
• phosphorus;
• fat-soluble vitamins A and D;
• antioxidants.

The peculiarity of fish oil is its high rate of absorption by the body. It is not deposited on the sides, and goes completely to support the body.

With regular intake, the risk of atherosclerosis is reduced, the walls of blood vessels will retain elasticity, which reduces the likelihood of stroke. Also:

1. The strength of the bone system is ensured.
2. Healthy-looking nails and hair are maintained.
3. Metabolism is accelerated.
4. Slows down the aging process.
5. Increases the body's resistance to viral and bacterial diseases.
6. Renewal of cells is accelerated.
7. Toxins and salts of heavy metals are excreted.
8. Reduces the likelihood of retinal detachment, maintained visual acuity and functionality of the fundus vessels.
9. Thinking processes are accelerated.
10. Reduces the risk of blood clots.
11. Improves blood composition.

Important: Eicosapentaenoic acid, a component of fish oil, is effective in the treatment of emotional lability and depression.

People of retirement age are recommended to take a course of the product to stabilize the cardiovascular and nervous system and to restore cartilage tissue. Pregnant women are often prescribed fish oil or products with its high content to prevent the development of complications in the fetus. Fish oil supports the beauty and health of the skin at any age, which is especially important for ladies. Thanks to its ability to reduce inflammation, relieve muscle pain, increase endurance and improve performance, the product is in demand in sports nutrition.

The main contraindication to its intake is individual intolerance. Also with caution, the product is introduced into the diet with an allergy to fish and in children under the age of 3 years.

It is worth considering: fish oil is not suitable for cooking, because at high temperatures it loses its useful properties.

In what form to take this product is a matter of taste. The main thing is that it supports health and is natural.