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| Proper name |
There are several Omega 3 fatty acids. They are named
according to their carbon chain length. All have a
carbon double bond at the third position from the
end (omega is Greek for end), and all have double
bonds every third carbon.
The
18 carbon chain omega 3 is Alpha-linolenic acid (ALA)
The 20 carbon version is Eicosapentaenioc acid (EPA)
The 22 carbon version is Docosahexaenoic acid or DHA
|
| Category |
Fatty acids |
| Functions |
Omega 3 fatty acids are necessary to reduce inflammation
by their role as precursors to anti-inflammatory prostaglandins.
Omega 3 fatty acids are necessary for cell membrane
permeability, allowing the entry of nutrients and
release of wastes.
Essential for nerve tissue and neural hormones.
|
| RDA |
1tablespoons per day |
| Therapeutic
dose |
1-2 tablespoons per day |
| Deficiency symptoms |
Growth
retardation
Weakness
Impaired vision
Learning disabilities and lack of coordination
High triglycerides
High blood pressure
Sticky platelets (increases risk of stroke and venous
thrombosis)
Inflammation
Edema
Dry skin
Depression and anxiety
Death |
| Toxicity |
None known |
| Best
forms
|
See below |
| Food
sources |
Ground
flax seed, fresh cold-water fish (mackeral, hering,
chinook salmon and anchovys are the highest food sources).
Walnuts are also a good source. Ground flax has the
added advantage of providing excellent fiber and the
lignans in the flax protect against cancer of the breast,
ovaries, uterus, testes and prostate. |
| Lab
tests |
None |
| Drug
interactions |
None noted. |
| Nutrient interactions |
None noted |
| Metabolism |
Omega
3 fatty acids are absorbed by the gastrointestinal
tract and are used throughout the body. If needed,
they are metabolized as fats to produce calories,
though their value as Omega-3's means that the body
will spare them for their essential functions rather
than use them as calories.
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