Fish Oil
Fish oil has become a popular way to supplement a lack of fish in many people's diet. Research has shown that fish oil has several benefits on the body, such as decreasing inflammation, lowering triglycerides, preventing blood clots, and lowering blood pressure. Fish oil can cause side effects, however, such as a fishy aftertaste, nausea, and indigestion.
Fish oil, as you might guess, is oil from fatty fish. Because many people do not eat much fish (and because fish is recommended as part of a heart-healthy diet), fish oil supplements have become very popular in recent years. Fish oil is high in
omega-3 fatty acids and may help to lower
triglycerides. It may have numerous other health benefits as well.
It is thought that
omega-3 fatty acids are the active compounds in fish oil. These fatty acids in fish oil include eicosapentaenoic acid (EPA) and
docosahexaenoic acid (
DHA). These omega-3 fatty acids have various effects on the body, such as:
- Decreasing inflammation -- Omega-3 fatty acids seem to decrease inflammation in the body by suppressing a specific enzyme (COX-2) and inflammatory chemicals, such as interleukin-1 (IL-1) and tumor necrosis factor (TNF).
- Lowering triglycerides -- Omega-3 fatty acids lower triglyceride levels.
- Lowering blood pressure and preventing blood clots -- Omega-3 fatty acids decrease the production of a chemical called thromboxane A2. This chemical causes blood platelets to stick together (which encourages blood clots) and increases blood pressure. Because omega-3 fatty acids decrease thromboxane A2, they can "thin" the blood (perhaps preventing blood clots) and lower blood pressure.
These are just a few of the benefits that researchers think fish oil may have on the body. As more studies are done, more information about how fish oil works will become available.
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