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Essential polyunsaturated fatty acids (PUFAs), vital to the normal functioning of the body, belong to several different chemical families.
The fat in fish contains omega-3 PUFAs (also known as n-3 PUFAs), which differ from omega-6 PUFAs found in vegetable oils. Omega-3 and Omega-6 PUFAs have different roles in body metabolism.
Fish oils contain about 50 different fatty acids, and are the main source of the Omega-3 essential PUFAs eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA).
The fish obtain Omega-3 PUFAs by eating plankton, which in turn contain more Omega-3 PUFAs the colder the sea water. Cold water fish such as salmon, tuna and mackerel have the highest levels of omega-3 PUFAs.
The Omega-3 PUFAs present in fish oil help maintain healthy cardiovascular function (i.e. normal aggregation of blood platelets, formation of thrombi, and healthy blood triglyceride levels and blood pressure).
Omega-3 PUFAs are important for maintaining:
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