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Gao Yi fish is good for heart and brain health?

Gao Yi fish is good for heart and brain health?

Recent discoveries show that fish oil is the two most important parts of the body-

Fish oil contains an omega-3 fatty acid, which can reduce the risk of high blood pressure and stroke, slow the formation of blood vessels in the arteries, and even lower blood pressure.

Therefore, the American Heart Association now recommends that healthy people consume fish with high trace levels at least twice a week (people with a family history of heart disease should consume 1000 mg of omega-3 fatty acids per day).

  A study conducted at the University of Barcelona showed that mice with increased omega-3 fatty acids in their diet showed increased sensitivity to insulin.

If the discovery works for humans, the omega-3 fatty acid response to insulin could be used to develop new drugs to reduce the risk of diabetes.

  Other scientists are trying to obtain evidence that fish oil can improve cognitive function.

Last fall, the U.S. and Canadian research teams received three research reports that showed that random and high-standard omega-3 fatty acids were used to replace babies by fractionation; they then performed better in difficult problems tests.

  An independent large-scale study in Sweden found that adolescent men who ate fish every week caused 7% higher than the average IQ of fish eating intervals; multiple IQs that ate fish more frequently than once a week were stacked more than those who ate fish less oftenPeople are 12% higher on average.

  In fact, an international research team is tracking the mechanism of the protective effect of omega-3 fatty acids, docosahexaenoic acid (DHA) in fish oil on the human body.

Scientists have determined that the human body converts DHA into a substance called resolvin D2, which prevents neutrophils (a type of white blood cell) from sticking to the walls of blood vessels and triggers a stimulating response.

In a sepsis experiment in mice, resolvin D2 reduced widespread swelling without compromising the immune system’s basic ability to fight infection.

A similar mechanism may be hidden behind the cardiovascular benefits of fish oil, as quenching is associated with an increased risk of cardiovascular and stroke.