Essential fatty acids are polyunsaturated fatty acids essential for the proper functioning of the human body. The term ‘essential’ refers to the fact that since the organism cannot synthesise them autonomously, they must necessarily be introduced through food. For this reason sometimes essential fatty acids are also called vitamin F. Among the most known and studied essential fatty acids are Omega-3s, chemically defined as polyunsaturated fatty acids. Among the main and most interesting in the medical field are EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), very abundant in cold seas fish (especially if fatty), in some crustaceans (ex: krill) and in certain fish oil extracts (ex: liver, cod).
Ample scientific evidence has now proven the crucial importance of these two nutrients for our health. They have an important plastic-structural function: they are part of the cell membranes, modulating their fluidity and protecting them from damage caused by free radicals.
They also play an important role in reducing blood triglyceride levels, reducing blood pressure and improving blood vessel endothelial function, indicating that Omega-3s are a protective factor against cardiovascular disease (von Shacky , Curr Opin Clin Nutr Metab Care, 2007; Karalis, Adv Ther, 2016). The European guidelines for the prevention of cardiovascular diseases suggest an intake of Omega-3 in doses of 2-4 grams daily to lower plasma triglycerides (Perk et al, Eur Heart J, 2012).
Considering also that the presence of essential fatty acids in the body naturally reduces with age, it can be deduced that the intake of essential Omega-3 fatty acids is an effective way to counteract cellular aging.
Recommended use: take 7 capsules a day, accompanied by a sip of water.