Omega-3: Dietary Sources, Biochemistry & Impact on Human Health

Compelling data shows cardiovascular beneficial effects in consuming fatty acids highly present in fish, such as omega 3, docosahexanoic acid (DHA 22:6 omega 3), and eicosapentanoic acid (EPA 20:5 omega 3). These fatty acids regulate cell membrane physicochemical properties (i.e., fluidity, organization and permeability) that affect signaling pathways, with probable antioxidant and anti-inflammatory effects on cardiac and vascular tissue. Interest in the physiological and pharmacological effects of omega-3 polyunsaturated fatty acids (PUFA), in particular those of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), has increased significantly in recent years. Omega-3 PUFA, which are recognized as nutraceuticals, have been demonstrated to have clinical benefits for the prevention of and / or treatment of certain pathological conditions. Omega-3 polyunsaturated fatty acids (omega-3 PUFAs) are increasingly being used to prevent cardiovascular disease. Omega-3 PUFAs may prevent atherosclerosis and cardiovascular disease development by targeting arterial stiffness and endothelial dysfunction administration.