3 ms·
http://www.hsph.harvard.edu/nutritionsource/omega-3/ http://www.hsph.harvard.edu/nutritionsource/omega-3/ Frank Sacks (Prof. of Cardiovascular Disease Preventi
by denzil_correa 13y ago
http://www.hsph.harvard.edu/nutritionsource/omega-3/ http://www.hsph.harvard.edu/nutritionsource/omega-3/
Frank Sacks (Prof. of Cardiovascular Disease Prevention, Dept. of Nutrition)
> There are two major types of omega-3 fatty acids in our diets: One type is alpha-linolenic acid (ALA), which is found in some vegetable oils, such as soybean, rapeseed (canola), and flaxseed, and in walnuts. ALA is also found in some green vegetables, such as Brussels sprouts, kale, spinach, and salad greens. The other type, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), is found in fatty fish. The body partially converts ALA to EPA and DHA.