Eat the fish and be as healthy as the fish!

1. Omega-3 fatty acids and their salts

2. The main functions of omega-3 fatty acids are:

3. Other ingredients and compounds found in fish

4. Species of fish and their effects on the organism

1. Omega-3 fatty acids and their salts

Anyone with minimal knowledge of the healthy elements of the diet will say without thinking that the so-called essential unsaturated fatty acids (NFCs) that we consider to be beneficial to our bodies. However, it is worth considering which substances and compounds in fish exhibit such an effect and how. And the most important of these are omega-3 fatty acid, and specifically eicosapentaenoic acid (EPA) and docosahexaenoid (DHA). The so-Called essential non-saturated fats (NFAs) to which we include omega-3s and omega-6s, the compounds that our body is not particularly rich in acidic acid itself must be supplied with omega-3 nutrients.

2. The main functions of omega-3 fatty acids are:

development and care of the central nervous system; improvement of memory and concentration; ?? strengthening of the body's immune system. reduction of blood cholesterol. ?? care for the cardiovascular system and, consequently, a decrease in the risk of coronary artery disease, stroke and stroke and a reduction in blood pressure.

3. Other ingredients and compounds found in fish

Although omega-3 fatty acids appear to be the most important ingredients of fish because of their nature of action, there are others that are also beneficial to the body. What is valuable about fish? See: are high in protein, at 1620%, which is comparable to the amount of protein in meat of animals; as in other products of animal origin protein is full, which provides all the essential amino acids (those that the fish body cannot produce on its own) in adequate proportions; it is a very important source of information for other athletes. For us, magnesium as a raw material should be an essential ingredient in many organic compounds, and therefore it is also a good source of protein and minerals, for example, zinc and calcium.

4. Species of fish and their effects on the organism

While overall fish consumption is beneficial for our health, it is also worthwhile to make a conscious selection of species containing particularly high doses of specific substances. These groups include: fatty sea fish with a high content of omega-3 fatty acids, ideal for people with cardiovascular diseases and ailments with asthma, hypertension or stroke, or stroke: fever, salmon, saliva, mackerel, squid, rainbow trout, sardines; lean sea fish and freshwater fish: cod, cod, white halibut, carp, minnowing, flour, thyme oil, etc. In accordance with our recommendations, all individuals should be advised to avoid dietary restrictions, especially for women and children, as well as to avoid the use of dietary supplements, dietary supplementation, weight reduction and dietary measures.