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 to help control age related diseases.

Divided into two parts, Omega-3 Fatty Acids: A Scientific Approach to Healthy Ageing and Optimized Nutrition 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. They will also learn about the content and benefits of different Omega fatty acids derived from various food sources such as seeds, fish, eggs, and nuts.

Part 2 is dedicated to healthy ageing 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