Omega-3 are “good” fatty acids and are important for the body because they contribute to normal cardiac function; they are essential for us but our body does not produce enough
and it is therefore important to integrate them with food.
EPA and DHA: these are the scientific names of the two main omega-3 polyunsaturated fatty acids studied by doctors for their beneficial effects. Both are essential because, like other fatty acids of different kinds, they serve as components of cell membranes and as precursors of many substances that regulate the body’s functions, for example acting on the cardiovascular, renal and immune systems. Omega-3s promote the reduction of triglycerides and cholesterol, help prevent degenerative diseases, especially the heart, protecting blood vessels from the formation of arteriosclerotic plaques and help to lower high blood pressure.
Currently there are many Omega-3 supplements but it is always good to favour natural sources, and one of the best is represented by tuna. Tuna feeds mainly on other fish: blue fish, cuttlefish and squid; thanks to this type of food its meat is rich in Omega-3 fatty acids.
“We have to introduce them with the diet especially through fish, which should be consumed at least two, three times a week – explains Gian Luigi Russo of the Institute of Food Science of the National Research Council of Avellino -. For example, salmon and tuna are fish rich in omega-3: a 200 gram fillet will provide between 0.8 and 2 grams of EPA and DHA, in line with the nutritionist’s recommendations »
A diet that abounds in omega-3 is therefore undeniably positive and necessary for our well-being, at all ages and especially in some “critical” phases: for example, especially for pregnant or breast-feeding women to ensure good development of the fetus or the newborn (brain and retina, to “grow” well, need a large amount of fatty acids), to children and boys during growth, to the elderly to ensure a more active and “young” metabolism.