7 Benefits Of Omega 3, 6, 9 Fatty Acids In Hemp Oil

Hempfoodie hemp oil contains 16.7 g of omega 3 and 57.9 g of omega 6 in 100 g of oil. One tablespoon of hemp oil (one serving – 10 g) contains 1.67 g of omega 3 and 5.79 g of omega 6.

Essential fatty acids (efas) are acids that are not synthesized in the human body and must be supplied with food. They include omega-3, omega-6 and also omega-9 fatty acids. Omega-3 and omega-6 fatty acids belong to the group of polyunsaturated fatty acids. Among the omega-3 acids there are: – eicosapentaenoic acid – epa. Its sources are sea fish (sprats, tuna, mackerel, salmon, sardines, cod, herring), as well as caviar and seafood.

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  • docosahexaenoic acid
  • DHA. Source similar to EPA.
  • alpha-linolenic acid
  • ALA. Its sources are linseed and linseed oil, walnuts, rapeseed and soybean oil, as well as green leafy vegetables.

It is interesting that our body is able to convert plant-derived acid ALA into EPA and DHA acids, the main source of which is fish. Fish is also the primary source of omega-6 fatty acids. The greatest amounts of this acid are found in salmon, herring, mackerel, trout, as well as walnuts, soybeans, sunflower seeds and oils made from these products. Most of us provide omega-6 fatty acids in sufficient amounts in vegetable oils. However, we must be careful about the form in which we consume them. This is because polyunsaturated acids appear in the form of “cis” or “trans”. Most of them are the desirable form of “cis”, but in foods such as meat and milk (cow, sheep) the “trans” form predominates, which, like saturated fat, raises the level of “bad cholesterol” in the blood.

Many studies indicate negligence related to the provision of adequate fats in a regular diet and in the recommended proportions. This is a very unfavorable phenomenon because

Omega-3 and omega-6 fatty acids fulfill many important functions in our system, deciding about the proper course of various life processes:

They support the work of the heart and the functioning of the circulatory system.

Omega-3 and omega-6 fatty acids have a positive effect on the increase in the level of “good cholesterol” (HDL), while lowering the level of “bad cholesterol” (LDH) and the level of triglycerides in the blood. These properties help protect our veins and arteries against atherosclerosis and reduce the risk of various cardiovascular diseases (hypertension, coronary artery disease). By consuming omega fatty acids, especially omega-3 fatty acids, we protect the heart against a heart attack and ensure its proper functioning.

They are essential for the proper functioning of the brain and the central nervous system. 

Particular importance is attached here to docosahexaenoic acid (DHA for short), on the basis of which 60% of our brain cortex is built. It is believed that this substance is necessary for the proper functioning of the visual center and coordination. It also increases the ability to learn.

They are the precursors of some hormones responsible for important processes in our body (blood clotting, bronchoconstriction, cell differentiation, vasomotor reactions, immune system reactions). 

In addition, due to their participation in the construction of serotonin (the happiness hormone), they have antidepressant effects. Their low level, apart from the depressive states mentioned above, may also cause emotional disorders.

They have a beneficial effect on the skin, hair and nails.

Already after three weeks of regular consumption of omega-3 and omega-6 fatty acids, we can see beneficial changes in the skin, which becomes more elastic, does not dry out, and its color becomes even. After three months, hair and nails are strengthened, visibly healthier and more nourished.

They help soothe inflammation of the joints and the spine. 

Omega-3 fatty acids, unlike other, especially animal, saturated fats, have anti-inflammatory properties, alleviating the symptoms of rheumatoid arthritis.

They support weight loss. Omega-3 and omega-6 fatty acids do not accumulate in fat cells. 

In addition, by supporting the work of the brain, they facilitate its proper response to the hormone produced by adipose tissue – leptin. This hormone reduces appetite and regulates blood glucose levels. The level of leptin in the human body is proportional to the amount of fat tissue. So there is too much of it in overweight and obese people. This, in turn, causes the brain to fail to respond to the beneficial effects of leptin, causing an eating disorder. Enriching the diet with omega-3 and omega-6 fatty acids regulates this process, making it easier for us to burn fat.

They increase the body’s resistance to various types of bacteria and viruses. 

During the disease, they strengthen the defense mechanisms of the system. However, after an illness, they support regenerative processes. In addition, they counteract neoplastic changes, asthma and various types of allergies.

Monounsaturated fatty acids (omega-9), like omega-3 and omega-6 fatty acids, reduce the concentration of “bad” LDL cholesterol, while increasing the level of “good” HDL. So they protect the heart against ischemic disease and heart attack. They are found primarily in olive oil and rapeseed oil, as well as in products made from these oils (soft margarines). In addition, they can be found in nuts (almonds, pistachios, hazelnuts) and in avocados.

It is important to remember that EFAs are destroyed when heated. Omega-3 and omega-6 fatty acids therefore fulfill their functions only when they are not subjected to frying processes. Only monounsaturated fatty acids (omega-9) can be exposed to high temperatures without losing their properties (rapeseed oil, olive oil). The remaining fats oxidize during frying, causing the formation of peroxides and lipid hydroxides. Consuming products fried in non-monounsaturated fatty acids accelerates atherosclerotic and neoplastic changes in our body, as well as degenerative changes and cell aging processes.

It is not an easy task to provide meals with omega-3, 6 and 9 fatty acids in the right amounts and proportions that do not disturb their mutual functions. That is why dietary supplements are created that contain carefully selected types of individual fatty acids with an appropriate percentage composition. Such a product is Omega 3, 6, 9, which combines omega acids from the best sources. In addition, it was enriched with vitamin E, which additionally protects against the oxidation of polyunsaturated fatty acids and LDL particles present in the body.

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