Effects of polyunsaturated fatty acids bluefish

Fat blue fish is rich in polyunsaturated fatty acids and comprises, among other compounds, omega-3 fatty acids. These acids are those that lower lipids, including cholesterol and thus reduce the risk to accumulate in the arteries.

The role of omega-3 fatty acids and cardiovascular disease

Studies of populations that consume large amounts of omega 3 fish have always shown a low incidence in cardiovascular diseases. Its effects on the various lipoproteins are not yet fully defined. The most striking and shown is the decrease in triglyceride levels in all kinds of subjects.

However, the effects of omega 3 fatty acids on levels of LDL and HDL cholesterol depends on the patient and lipid profile. Thus, in patients with elevated total cholesterol, omega-3 if you lower LDL cholesterol while decreasing the consumption of saturated fats.

Omega 3 also act by inhibiting platelet aggregation. This is an impediment to the formation of plaques inside blood vessels, which is an important protective factor against cardiovascular diseases. Has also been shown that this type of fat lowers blood pressure and blood viscosity.

Nutritional value of blue fish

Fish is a food that is easily digested. It is rich in proteins, with a variable fat content and relatively low in calories. It also has a number of vitamins and minerals that provide the functions that occur in the human body’s metabolism. As in the case of meat, eggs and milk, fish provides high quality protein to contain all the essential amino acids.

Among the amino acids that are abundant in fish protein contains a lysine (very necessary for growing children) and tryptophan (essential for blood formation). Both amino acid protein lacking in cereals and other plant foods.

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Tags: Blue Fish, Nutritional Value of Blue Fish, Omega-3, The role of omega-3 fatty acids

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