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Fish oil is derived from fatty fish such as anchovies, mackerel, herring, tuna, salmon, etc. About 30% of fish oil is composed of Omega-3 fatty acids, and the remaining 70% is composed of other fats. Fish oil is more easily converted and utilized by the human body than plant-derived Omega-3 (for example, only about 5-15% of the ALA in linseed oil can be converted into DHA+EPA in the human body). Although fish are rich in Omega-3 fatty acids, the fish themselves cannot produce Omega-3. They are concentrated in the body of the fish through the bioconcentration effect of the plankton in the algae and their diet.
What is the best intake time?
Fish oil is the fat extracted from the body of fatty fish. It is better absorbed when consumed with fat in food. Therefore, fish oil is recommended to be consumed with or after meals. Food will help increase the absorption of fish oil in the human body. If you are taking medicine, it is recommended to consult your doctor and pharmacist before taking it to avoid interaction between fish oil and medicine, which may affect their absorption.
Maintain heart health
Fish oil supplements can reduce some of the risks associated with heart disease. Studies have shown that people who eat a lot of fish have a much lower risk of heart disease than those who eat less fish. Many risk factors such as heart disease can be reduced by eating fish or fish oil, including:
Regulate cholesterol and triglyceride levels: it can increase the level of ⸢good cholesterol⸥ HDL, and reduce triglycerides by about 15-30%.
Regulate blood pressure: Even in small doses, it can help lower blood pressure in hypertensive patients.
Preventing plaque: It can prevent plaques that cause arteriosclerosis, and make those existing arterial plaques more stable and safe.
Fatal arrhythmia: In people at risk, it may reduce fatal arrhythmia events.