Dietary Sources and Benefits of Omega 3 Fatty Acids
Although the name sounds a bit out of the world, omega-3 fatty acids are nothing to be frightened about. They are a group of essential fatty acids, essential because they are not manufactured in the body and hence must be obtained through the diet.
Omega-3 Fatty Acids – Nutritionally Important
Chemically, fats are differentiated into saturated and polyunsaturated, on the basis of the number of hydrogen atoms bound to the carbon sequence. In practical terms, unsaturated fats are liquid at room temperature; saturated fats are solid at room temperature. Each type of fat has nutritional importance.
Omega-3 fatty acids comprise various polyunsaturated fatty acids. Of them, most important to human health are α-linolenic acid i.e., ALA, DHA, docosahexaenoic acid and eicosapentaenoic acid (EPA).
Of late, omega-3 fatty acids are being conclusively projected as health promoters and disease preventers. Scientific research over the world shows that omega-3 fatty acids help in preventing several health problems, including cardiovascular disease, asthma, and rheumatoid arthritis.
Dietary Sources of Omega-3 Fatty Acids
These fatty acids are synonymous to fish, although alpha-linoleic acid is primarily found in plant and nut sources such as flaxseeds, walnuts, soybeans and dark green leafy vegetables. The non-vegetarian sources of omega-3 fatty acids include fish, such as salmon, tuna, and halibut; fish oils and the newly discovered krill oil. Experts say that omega-3 fatty acids from fish source are much better than plant source.
