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Traditional Usage
Omega 3 is an unsaturated essential fatty acid, which means it cannot be produced by the body and must be sourced from food. Omega 3 is thought to reduce the risk of heart disease. Other positive effects include anti-inflammatory and anti-blood clotting actions, lowering cholesterol and triglyceride levels, and reducing blood pressure. Omega 3 fatty acids may also reduce the risks and symptoms of other disorders including diabetes, stroke, rheumatoid arthritis, asthma, inflammatory bowel disease, ulcerative colitis, some cancers and mental decline.