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Characteristic of Omega-3 Fatty Acid - Research Paper Example

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This research paper "Characteristic of Omega-3 Fatty Acid" describes important for the human body type of fat called Omega-3. The author outlines the types of omega-3 fatty acids, mental and health disorders connecting with it. From this work, it is clear that Omega-3 fatty acid is beneficial in the form of its natural form like in food and it develops resistance against several diseases…
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Characteristic of Omega-3 Fatty Acid
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Download file to see previous pages According to “Understanding the power of omega-3 (OP-ed)” by Tallmadge (2013) explains two most important of omega-3 fatty acids are known as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). They're usually found in a 50:50 or 60:40 ratio in fish. Also, we can find this in seafood. In other words, omega-3 fatty acids have many acids and the strong acids are DHA and EPA. According to “Benefits of Fish Oil and Marine-Derived Omega-3 Fatty Acids” written by Sigurdsson (2014) states that some fatty acids cannot be produced by a human body like omega-6 and omega-3 fatty acids and these fatty comes from food and called essential fatty acids. In other words, these fatty acids are very important and our meals must include these fatty.
The brain has a lot of lipids are containing mostly complex polar phospholipids, sphingolipids, gangliosides and cholesterol, and these lipids are an intervention in the structure and function of cell membranes in the brain, so omega-3 fatty acids are containing most of these fats. Recently studies about omega-3 fatty acids are suggested humans should have omega-3 in their meal.
Each fatty acids are having of chains of carbon, hydrogen and oxygen atoms. The differences between fatty acids are construction molecular. There are three types of omega fatty acids: omega-3, omega-6, and omega-9. So, Omega-3 fatty acids have three type’s alpha-linoleic acid or ALA, eicosapentaenoic acid or EPA and DHA or docosahexaenoic according to “Omega-3, 6, and 9 and How They Add Up” by healthier oils from UCCS.
Alpha-linolenic acid (ALA) consists of 18-carbon with three cis double bonds and it is considered a polyunsaturated n-3 (omega-3) fatty acids. The source ALAof Canola, Soybeans, Walnuts, and Flaxseed. Our bodies are taking ALA and use it to produce energy for our addition, ALA is the initial building slab for EPA and DHA. It's difficult to amplify the importance of ALA. Our immune, inflammatory, cardiovascular, and nervous systems are do not work without enough of EPA and DHA. ALA has two main roles the first is the breakdown of ALA to be used as an energy source. The second major role for ALA is to be elongated to the related omega-3 fats EPA and DHA, according to “omega-3 fatty acids” published by the world’s healthiest foods. ...Download file to see next pagesRead More
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