Scientists of Friedrich Schiller University Jena and Jena University Hospital decode the antihypertensive impact of omega-3 fatty acids. In two newly published articles in the science journal Proceedings of the National Academy of Sciences they describe how they analyzed the impact of omega-3 fatty acids at a systemic level and they also described the underlying molecular mechanisms for the first time.
Fish is healthy: easy to digest and with a high level of precious proteins, fish is considered an important part of a healthy diet. And with the so-called omega-3 fatty acids fish has an added bonus. These fatty acids -- like docosahexaeonic acid (DHA) occur mostly in fatty fish like herring, salmon and mackerel. They are thought to lower the blood pressure, to strengthen the immune system and to have positive effects on the development on the nervous system and the cardiovascular system.
"Clinical studies about the intake of nutritional supplements containing omega-3 fatty acids haven't provided complete clarity so far," Prof. Dr. Stefan H. Heinemann from Friedrich Schiller University Jena (Germany) says. "The molecular impact of the omega-3 fatty acids isn't fully understood yet," the biophysicist continues. But now scientists of the DFG research group FOR 1738 based at Jena University are able to bring new facts to light: in two newly published articles for the well-known science magazine 'Proceedings of the National Academy of Sciences, USA' they describe how they analyzed the impact of omega-3 fatty acids on a systemic level and they also described the underlying molecular mechanisms for the first time.
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