Description
English | 2025 | PDF | 7 MB | 277 Pages
Peter Lembke, B0DFLQHL35, 0443291144, 0443291152, 9780443291159, 978-0443291159, 9780443291142, 978-0443291142, 978-0-443-29114-2
Omega-3 Fatty Acids: A Scientific Approach to Healthy Ageing and Optimized Nutrition looks at the biochemistry of long chain fatty acids and their importance to health, well-being, and the reduction of inflammation in the body. Divided into two parts, the book first explains the history, chemical background, and physiological pathways of how EPA and DHA influence our inflammatory response and their importance as structural building blocks within our cell membranes. Readers will learn about increasing the anti-inflammatory effects from polyunsaturated-fatty-acid intake by combining Omega-3s and Omega-6s, as well as the differences, safety aspects, nutritional values of plant Omegas verse animal Omegas.
In additions, sections will update on the benefits of different Omega fatty acids derived from various food sources such as seeds, fish, eggs, and nuts. Part Two is dedicated to healthy aging and discusses the results of numerous clinical trials and mechanisms of action that address heart, immune, bone, muscle, cognitive, and vision health. Readers will gain insight to methods of sustainable sourcing to ensure maximum benefits and optimized nutrition.
Discusses how proper Omega-6-to Omega-3 ratios in our diet impact health and disease
Highlights anti-inflammatory eicosanoids’ role in the body’s inflammatory response
Explores the differences and benefits of animal Omegas verses plant Omegas
Provides insight to how inflammation contributes to age related diseases, from cardiac to cancer
Explains different effects, safety, and health and nutrition benefits of EPA and DHA
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