The group of omega-3 fatty acids is essential for normal growth and overall health. These beneficial, polyunsaturated fats are found in oily fish, such as salmon, herring, and mackerel, flax seeds, walnuts, and chia seeds. Two members of the omega-3 family, EPA (Eicosapentaenic acid) and DHA (Docosahexaenic acid), have been popular nutrients in recent health news for their roles in cardiac health.
Sourced from wild anchovy, Vitamins Without Omega 3 Fish Oil has a higher concentration of EPA and DHA fatty acids than other well-known cold water marine sources, such as salmon, herring, and krill.
Because of their small size, short lifecycle, and relatively low status on the food chain, anchovy is lower in potential for accumulated environmental toxins like mercury and polychlorinated biphenyls (PCBs).
The health benefits from fish oil are believed to be derived from omega-3 fatty acids EPA and DHA. Studies suggest that omega-3 fatty acids have a calming effect on irregular heartbeat and may inhibit the formation of blood clots. Other benefits linked to optimal omega-3 fatty acid consumption include decreased LDL cholesterol, increased HDL cholesterol, and decreased risk of heart disease.
DHA is needed in high levels in the brain and retina where it is considered a physiologically essential nutrient for optimal neuron functioning and visual acuity.