| Inflammation resulting from arthritis, gout or a number | | | | prostaglandin. More Omega 3 fats present means |
| of other causes can be extremely painful. The use of | | | | fewer Omega 6 fats converted to prostaglandin. |
| Omega 3 fish oil supplements can provide long term | | | | - Omega 3 fatty acids can also be converted to |
| relief from these aches and pains. The anti | | | | prostaglandins. However the prostaglandins formed |
| inflammatory properties of these supplements is a | | | | from Omega 3 are generally 2 to 50 times less active |
| result of the Omega 3 fatty acids they contain. | | | | than those formed from the Omega 6 fatty acids |
| Omega 3 fats contained in fish oil have | | | | from plants. |
| - anti-inflammatory | | | | Other benefits of Omega 3 fats in fish oil are neuronal |
| - anti-thrombogenic | | | | development and visual acuity. |
| - anti-arrhythmiceffects in humans. | | | | Omega 3 fish oil supplements are produced from cold |
| Fish oil significantly diminishes the production and | | | | water fish such as tuna, mackerel and sardines using a |
| effectiveness of various prostaglandins. Prostaglandins | | | | process called micro distillation which concentrates the |
| are naturally occurring substances similar to hormones | | | | Omega 3 fats in the product and eliminates the |
| that can increase the effects of inflammation and | | | | pollutants such as mercury. The result is a pure, |
| thrombosis. | | | | concentrated product that is easy to take. |
| The prostaglandin-lowering effects of Omega 3 fish | | | | Always advise your doctor is you are using any |
| supplements occur through three different | | | | supplement to avoid any conflicts with other |
| mechanisms | | | | medications. |
| - Omega 3 fats produce fewer prostaglandins than | | | | When choosing an Omega 3 Fish Oil supplement be |
| the other class of fatty acids in the body Omega 6 | | | | aware of the concentration of the Omega 3 fats in |
| fats | | | | the product. Also check the levels of contaminants in |
| - Omega 3 fats compete with Omega 6 fats on the | | | | the product. If this information is not available avoid the |
| enzyme that converts the Omega 6 fatty acids to | | | | product. Use a product that is concentrated and pure. |