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Heart diseases

How does Omega-3-Fettsaeuren work?

Fats differ substantially. Some make thick and can make even ill, others possess an important protective function for heart and containers. Does the difference lie where exactly? Fats are an important component of our daily food. Their most important task is it to supply together with proteins and coal hydrates energy.

Fats are considered however as Dickmacher and unhealthily, since they supply more than twice as much energy such as proteins and coal hydrates. Fats can actually cause many illnesses, if they are supplied in the oversize. But they have also vital tasks in the body: They are carriers of the fat-soluble vitamine, building and protective agents. Fatty acids are built into the cell walls and determine their operability. In addition determined signal substances, the Eikosanoide from fatty acids, which affect above all the blood circulation system, develop.

Regarding their health use fats differ substantially, depending upon the fatty acids contained in them.

Structure and differences of the fatty acids:

Satisfied fatty acids:
Reduce! The neutralfette constitute the largest part of the fat in our food, which the scientist calls triglyceride. They consist of one glycerin part and three fatty acids and form the form of a dreizinkigen comb. Additionally fatty acids are contained of fat-similar substances in free form and as a component in the food. The fatty acids differ in their chemical structure. This structure determines, how the fat affects the blood fat values and with it our health. A distinction of the fatty acids takes place after the number of their carbon atoms? the "chain length in such a way specified"? and the number of the double bonds in the molecule. Forwards, it does not concern couches double bonds satisfied fatty acids, while insatiated fatty acids exhibit one or more double bonds. Satisfied fatty acids have the largest negative influence on the Serumcholesterin. Satisfied fatty acids occur mainly in animal food.

A supply of the satisfied fatty acids with the food is not necessary actually, because the organism can manufacture it if necessary. The body would get along without it even still better.

Insatiated fatty acids? Take!
Simply insatiated fatty acids, like oleic acid, have a high value in the heart-healthy nutrition, since they lower
the LDL Cholesterin and the triglyceride values, without lowering the container-protecting HDL Cholesterin. They are particularly contained in olive and rapeseel oil.

Several times insatiated fatty acids

They cannot be formed by the body either at all or only quantity reduced in. They must be supplied regularly with the food. Depending upon structure a distinction in two important groups of several times insatiated fatty acids takes place, the Omega-6 and the Omega-3-Fettsaeuren. The general agent of the Omega-6-Fettsaeuren is the essenzielle Linolsaeure. It is contained in nearly all plant germs. Rich sources of this fatty acid are sunflowers -, thistle and Sojaoel. From Linolsaeure further representatives of the Omega-6-Fettsaeuren can develop as for example for Arachidonsaeure in the organism.
Under the several times insatiated fatty acids the Omega-3-Fettsaeuren is particularly health favorable. The essenzielle alpha Linolensaeure is a Omega-3-Fettsaeure, which occurs in linseed oil, Soja (products), rapeseel oil, and Nuessen. Fischoele from fat-rich fish places such as salmon, herring or Makrele contain directly the langkettigen Omega-3-Fettsaeuren. For this the Eicosapentaensaeure and Docosahexaensaeure count, shortened as EPA and DHA. These two fatty acids are characterised
by a particularly high number of carbon atoms and under the term Eikosane are summarized.

How does Omega-3-Fettsaeuren work?

Fatty acids are built into cell walls and affect so their mobility. For example red blood corpuscles become by the installation of several times insatiated fatty acids into their diaphragm more mobile and more ductile. So they can flow also by smallest blood vessels and supply all fabric well with oxygen. Both from Omega-6 and from Omega-3-Fettsaeuren messenger materials, the Eikosanoide are manufactured. But the fatty acids from the cell walls are set free and converted by special enzymes. The Eiksanoide coming out from Omega-3 and Omega-6-Fettsaeuren has completely different effects. From Omega-6-Fettsaeuren developing Eikosanoide promotes the blood clotting in addition, inflammation procedures. Omega-3-Fettsaeuren against it are converted to Eikosanoiden, which decrease inflammation reactions and which restrain clumping the blood panels. Thus they promote the blood circulation and protect against Thrombosen. For the change to Eikosanoiden both kinds of fatty acid need the same enzymes. If many Omega-6-Fettsaeuren however only few Omega-3-Fettsaeuren are taken up, develop more Eikosanoide from Omega-6-Fettsaeuren.

It is important to take both kinds of fatty acid in a balanced relationship on. A relationship of 1:5 has the best effect for the health.

Why eskimos at cardiovascular diseases suffer less

Already in the year 1944 the British biochemist Dr. Hugh Sinclair determined that with the eskimos living in Canada cardiovascular diseases arose rarely. This appears paradoxical at first sight, eats the eskimos nevertheless fat-rich and hardly fresh fruit and vegetable. Sinclair assumed that the fish-rich food of the eskimos was the reason for this heart protection. This theory was only examined in detail into the 1970er years.

Today it is well-known that the large portion of Omega-3-Fettsaeuren in the nutrition of the eskimos had the positive effect.

A large study (GISSI study) showed with regular income from daily a gram Eikosanen during one period from 3 years that the risk of a cardiovascular event was reduced by 15 per cent. The mortality was smaller around 20 per cent than in the group of placebos. But the positive effects of the Omega-3-Fettsaeuren still go beyond the protection of heart and containers.

Omega-3-Fat acids against Cholesterin

They lower clearly the blood fat values: They have in addition, the largest influence on the triglyceride values, lower the Gesamtcholesterin. This effect was proven in many large long-term studies. They on the average reach a sinking of the triglyceride values by the income of Eikosanen around 20 to 25 per cent, the Gesamtcholesterin around approximately 10 per cent are lowered. However only the harmful LDL Cholesterin sinks, while the HDL Cholesterin rises. The Omega-3-Fettsaeuren obtains this effect, by restraining the production of neutralfetten and Lipoproteinen in the liver. They accelerate besides the dismantling of the Lipoproteine in the veins and the liver.

Lipoproteine are the transportation forms of the fats in the blood.

Omega-3-Fat acids lower the blood pressure

Omega-3- Fat acids improve the ductility of the Erythrozyten and improve so the blood circulation. Omega-3- Fat acids energize the formation of nitrogen monoxide, a material, which extends the veins. Also this improves the blood circulation and lowers the blood pressure.

Omega-3-Fat acids keep the blood liquid

From Omega-3- Fat acids the Zusammenballung of blood panels reduces and restrains so the formation of Blutgerinnseln (Thromben) in the veins. Also Thromben already formed is again dissolved under the influence by Omega-3-Fettsaeuren. This improves also the general blood circulation.

 

Omega-3-Fat acids against inflammations

Omega-3-Fat acids work entzuendungshemmend. This effect is used also with the therapy by inflammatory illnesses such as charge, rheumatoider Arthritis (rheumatism), Psoriasis (shed lichen) and Neurodermitis. Also with chronically inflammatory intestine illnesses (disease Crohn and Colitis ulcerosa) Omega-3-Fettsaeuren shows positive effects.

Where are Omega-3- Fat acids contained?

In larger quantities almost exclusively in fat-rich chilled water fish. The best sources are herring, Makrele, salmon and Thunfisch. Vegetarians take up Omega-3-Fettsaeuren also in flax seeds, Nuessen and soy products. In order to take up therapeutically effective quantities, would have weekly two fish meals with in each case 150 to 200 gram fat fish verzehrt to become. But the fish quantity available per head in Germany is appropriate for Bonn according to the nourishing report 2000 of the German society for nutrition (DGE) e.V., only with approximately 7.5 kilograms per year. In order to be able, special fish oil preparations taken to ensure a sufficient and durable income by Omega-3- Fat acids. It is recommendable to use high-quality products as they are available as medicaments in pharmacies. These are subject to special quality requirements and are besides their content of pollutants examined.

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