The protective qualities of fish come from their long-chain Omega-3 essential fatty acids, says Dr. Atle Skattebol, A Norwegian expert in fish oil. “These are essential compounds the body cannot make on its own and must be consumed from out diets.”
Omega-3 oils protect the heart in different ways, he says. They lower triglyceride levels in the blood (a marker for heart disease), reduce inflammation of blood vessels (its build up can lead to heart disease), make the blood less sticky (blood clot formation is reduced- and thus risk of heart attacks and stroke), and boost the blood’s heart protective HDL.
The Sunday Sun, February 19, 2012, Marilyn Linton.