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Heart - Lung (Varna)

Polyunsaturated fatty acids for the heart – powerful tools for prevention and therapy

Albena Merdzhanova, Kameliya Bratoeva, Veselina Panayotova

Abstract

Over the past 20 years, it became clearly evident that there is a direct correlation between seafood consumption and reducing the risk of cardiovascular diseases (CVDs). Polyunsaturated fatty acids, such as eicosapentaenoic (EPA) and docosahexaenoic acid (DHA) have been attracting huge interest because of their well-established biologically active properties. According to various health organizations (WHO, EFSA, AHA), the optimal dose of EPA + DHA dietary intake is about 500 to 1000 mg per day. Oily fish is the main source of these physiologically important fatty acids, but the rate of fish consumption in Bulgaria is relatively low. Very long chain omega-3 polyunsaturated fatty acids are an important part of a proper and healthy diet. The present paper provides information about omega-3 fatty acid content in the most abundant Black Sea fish species, available on the Bulgarian market. 


Keywords

polyunsaturated fatty acids; cardiovascular diseases; seafood

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DOI: http://dx.doi.org/10.14748/hl.v22i0.5175

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