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Fish Oil - Omega 3 Research

Information on Fish Oil & Omega 3
Fish and fish oil contain long-chain polyunsaturated omega-3 fatty acids, more specifically, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The average American diet contains only about 100-200 mg/day of EPA and DHA.

The American Heart Association recommends that people increase their intake of long-chain polyunsaturated omega-3 oils from fish or directly from fish oil supplements

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Benefits of Fish Oil
- Lowering of Blood Pressure
- Anti-inflammatory effects
- Decrease in platelet aggregation
- Retardation of atherosclerosis
- Reduction in triglyceride levels
- Reduction in susceptibility of ventricular arrhythmia

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AHA recommendation on Omega 3 Fatty Acids
It is recommended healthy people should eat Omega-3 fatty acids such fish and plant sources to protect their hearts according to the American Heart Association recommendations published in the Journal of the American Heart Association.

Report on Omega-3 by American Heart Association
American Heart Association recommendation Omega-3 fatty acids benefit the heart of healthy people, and those at high risk of — or who have — cardiovascular disease. They recommend eating fish (particularly fatty fish) at least two times a week. Fish is a good source of protein and doesn’t have the high saturated fat that fatty meat products do. Fatty fish like mackerel, lake trout, herring, sardines, albacore tuna and salmon are high in two kinds of omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA".


Quality report Omega 3

The Agency for Healthcare Research and Qaulity reports that fish oil can help lower high blood pressure, may reduce the risk of coronary re-blockages, may reduce the risk of irregular heatbeats.
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American Family Physicans
Omega-3 fatty acids have been shown to significantly reduce the risk for sudden death caused by cardiac arrhythmias and all-cause mortality in patients with known coronary heart disease. Fatty fish, such as salmon and tuna, and fish oil are rich sources of the omega-3 fatty acids eicosapentaenoic acid and docosahexaenoic acid.