The Omega-3 acids are fatty polyunsaturated and essential acids, which are in high proportions in the tissues of some fish. It has been experimentally demonstrated that the consumption of Omega-3 increases considerably the blood coagulation, which explains why in certain communities where foods with Omega-3 are consumed (Esquimoes, Japanese, etc.) the rate of cardiovascular diseases are very low. Some experiences also suggest that its consumption has beneficial effects on the brain, like lessening depression.
Fish Oil: Reduces risks of cardio-attacks, coronary and blood vessel problems. Diminishes blood (arterial) pressure as well as the risk of coronary artery blocking.
EPA (Eicosapentaenoic Acid): Pioneer of the 3 Serie Prostaglandin, similar substances like the hormones that regulate and protect from deleterious effects such as sticky platelets, high blood pressure, inflammation, water retention, and a low immune function.
DHA (Docosahexaenoic Acid): Fat Acid Omega 3. Important for normal functions of the brain and nerves, the vision and hearing, of the suprarenal (kidney) function, sperm formation, lowering triglycerides in the blood and the cholesterol levels.
Vitamin E: Antioxidant that fights against the deterioration of natural substances known as free radicals. It functions as anticoagulant and anti-inflammatory. Benefits the cardiovascular health.