Fatty fish such as salmon, tuna, mackerel, sardines and anchovies are sources of omega-3 fatty acids. These fish are rich in long-chain omega-3 fatty acids, eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA).
These essential fatty acids play an important role in reducing inflammation in the body. They work by reducing the production of inflammatory molecules and compounds, thereby helping to control chronic inflammation associated with diseases such as heart disease. Consuming 2-3 servings of fish per week may help reduce the risk of cardiovascular disease and cardiovascular complications.
The anti-inflammatory properties of fatty fish act as a natural barrier, helping to protect the body from cell damage. Consuming more fatty fish also helps organs in the body fight against external and internal threats, such as pollutants. The essential fatty acids in fish also play an important role in maintaining cardiovascular, brain and skin health.
Since the body cannot produce omega-3 on its own, it is necessary to supplement omega-3 through food.
In addition to anti-inflammatory benefits, fatty fish is also a source of protein, which helps restore muscle, develop and enhance immune function. This fish also contains many micronutrients that are essential for overall health.
Fatty fish is a source of vitamins and minerals such as vitamin D, an essential nutrient for bone health and immune support. At the same time, fatty fish contains selenium, an antioxidant that protects cells from damage.
