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| | FISH OIL |
 | | The "active" components of fish oils are eicosapentaenoic acid (EPA), a polyunsaturated fatty acid with 20 carbon atoms in its backbone, and docosahexaenoic acid (DHA), a polyunsaturated fatty acid with 22 carbon atoms. |
 | | Fish oils are found in high concentrations in herrings, sardines and anchovies, in medium concentrations in salmon, and in somewhat lower concentrations in sole, halibut, cod and shellfish. |
 | | Fish oils (n-3 polyunsaturated fatty acids) and n-6 polyunsaturated fatty acids (from vegetable oils) are metabolized in a similar way and n-3 polyunsaturated fatty acids (n-3 PUFAs) have been shown to block the conversion of linoleic acid, the major n-6 PUFA in vegetable oils, to arachidonic acid. |
| www.judeo-christian-co-op.com /fish_oil.htm (19957 words) |
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