Fish oil has different properties of fatty acid composition. Fish oil contains polyunsaturated fatty acids known as omega 3 and omega 6. Linolenic fatty acids are essential fatty acids containing double bonds that the body needs and cannot be synthesized by the human body. Omega 3 consumption has been determined to be effective in reducing coronary risk. According to studies, the sudden death rate in Eskimo races is the lowest level of coronary origin compared to other races in the world. The content of omega 3 fatty acids in trout is generally lower than in marine fish, but it is still used as a source of polyunsaturated fatty acids. Fat content and fatty acid composition vary in fish. Some factors that greatly influence this are the species, season, geographic location, gonad maturity and size of the fish.
Fat is called monounsaturated if there is one double bond, and polyunsaturated if it has two or more double bonds. Omega 3 and omega 6 are fatty acids, both types of polyunsaturated fats. The difference between them is where the first of the double bonds occurs. In omega 3 fatty acids, the first double bond is at the third carbon atom, while in omega 6 fatty acids, the first double bond is at the sixth carbon atom.
Omega 3 and omega 6 fatty acids are important components of cell membranes and play a role in the regulation of blood pressure and are the precursors of many other substances in the body. Omega 3 fatty acids have a great support in the prevention of fatal heart diseases. In addition, omega 3 fatty acids play an important role in the prevention of diabetes and certain types of cancer.
The human body produces all the fatty acids it needs, except for two: linoleic acid (an omega 6 fatty acid) and alpha-linolenic acid (an omega 3 fatty acid). These are essential fatty acids that must be taken into the body through nutrition. Both of these fatty acids are essential for growth and repair.
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