Review of a useful product of animal origin - fish oil: what it is, where it comes from, how it is useful, contraindications, application, chemical composition, interesting facts. Fish oil is the animal oil obtained from fish that live in the cold waters of the world's oceans. For example, good fish oil is produced by processing mackerel, herring, cod (from its large, weighing about 2 kilograms, fatty, three-lobed liver).
In appearance, this healthy product, containing many fatty polyunsaturated acids of the omega 6 and 3 groups, yellow or reddish in color, resembles vegetable oil in consistency, but with a characteristic smell and taste of fish. The main countries for extraction are Norway and the USA, depending on the method of extraction (factory or household), it is divided into three varieties: white, yellow, brown. Accordingly, it is used in medicine, the cosmetic industry, as an improvement in nutrition for oral administration, for technical purposes as well (for example, in the production of lubricants, leather dressing, as fertilizer, etc.)
The beneficial properties of fish oil
Only two varieties are used for food and for medical purposes: light yellow peeled and brownish unrefined. These are derivatives of one product, but the question still arises: which fish oil is better?
Scientists' studies have established that a cleaner product is produced in a factory way, in which only properties and substances beneficial to health remain, and a simple method leaves animal fat with harmful products of decomposed liver and foreign impurities, and it also has a pungent taste and smell. The second method of production is cheaper, but it can upset digestion, therefore it is prescribed for oral administration for a short time.
Why is fish oil useful?
Its main benefit for the body is the content of polyunsaturated fatty acids (PUFA), which are quickly oxidized in our body and do not require a large consumption of nitrogenous material involved in the construction of tissues. The medical interest also depends on the phosphorus, iodine, bromine and salts contained in the fish.
Comparing it with other animal fats and vegetable oils, the emulsion from the fatty tissue of fish breaks down into smaller particles, therefore it is absorbed faster and easier through the pores of the cell membranes for further oxidation. A similar product can be introduced into the body in relatively large dosages (up to 30 ml per day) and for a fairly long time.
Take fat "extracted" from fish:
- to improve the quality of general nutrition (for example, the substances present in it will improve the condition of nails, skin, hair);
- patients with tuberculous processes in the lung tissue, glands, bones;
- convalescents in the clinic and at home, to recover from serious illnesses;
- patients with anemia (especially with "female" diseases);
- babies to prevent the development of rickets;
- for the treatment of night blindness.
Polyunsaturated fatty acids (PUFA) present in fish fats stop the appearance and development of diseases of blood vessels and tissues of the heart, blood vessels of the main and peripheral ones, and diabetes. This action is due to the formation of "normal" esters from cholesterol, which are quickly transported by the blood. In medical terms, the human body needs PUFAs for the formation of connective tissues, the myelin sheath of nerves, mitochondrial filaments and cell membranes.
Contraindications for fish oil
High quality fish oil can be harmful if stored improperly. It becomes rancid faster than other similar products in hot weather at high positive temperatures, therefore it is more often prescribed in the cool season.
It is not recommended to drink this useful product on an empty stomach in order to avoid digestive tract disorders.
Fish oil is harmful:
- in case of febrile conditions, the product is also contraindicated;
- people with catarrhal diseases of the intestines and stomach are more likely to deteriorate the already abnormal function of the digestive organs;
- with individual intolerance;
- women during pregnancy and breastfeeding.
Calorie content and chemical composition of fish oil
Fish fat contains many glycerides: oleic acid, palmitic acid, omega 6 and omega 3 fatty acids, stearic and microdoses of acetic, capric, butyric and valeric acids. Also contains microdoses of nitrogenous derivatives (trimethylamine, ammonia, butylamine). And the undiscovered particles of ptomin are morruin, azelline.
The calorie content of fish oil per 100 g is 902 kcal, as well as:
- Saturated Fatty Acids - 23 g
- Polyunsaturated fatty acids - 23 g
- Monounsaturated fatty acids - 47 g
- Cholesterol - 570 mg
- Carbohydrates - 0 g
- Protein - 0 g
Vitamins:
- A - 30 mg
- D - 0.25 mg
Application of fish oil
Fish oil is available in liquid form and in capsules. For use for medical purposes or simply to improve the quality of nutrition, both types are suitable, only one is prescribed in milliliters, the other in pieces (daily dose), they are equal in quality - both are useful.
You need to take fish oil, either during meals, or after, but not on an empty stomach before meals, otherwise there may be a disorder. Depending on the purpose of use, the instructions for using fish oil may contain information on the dosage and duration of administration (usually 1–3 months). For example…
How to take fish oil for weight loss
Animal fat of fish actively removes abdominal deposits. Take it according to the scheme - three times after meals, a teaspoon (in liquid form), or 1 capsule (1000 mg) in the morning and evening. But a prerequisite for dietary restrictions (should be limited to animal fats and carbohydrates), physical activity or a more active lifestyle.
For kids
For babies, it is prescribed to take liquid fish oil to make it easier to swallow. The minimum dosage (on the advice of a pediatrician) is literally a few drops (3–5 drops 2 times a day from one month of age, from 1 year you can give 1 teaspoon once a day). It is more convenient for older children to take in capsule form - not every child can tolerate the fishy taste and smell. Its dosage depends on the weight and age of the child. Children from 7 years old can take 1 tsp. (5 ml) 3 times a day. Take 2–3 months.
To improve the condition of hair, nails, skin
Usually recommend omega 3 polyunsaturated fatty acids for split ends, thinning, damaged and thinning hair, brittle nails and dry skin. They use it both externally and for oral administration for a long time. For application on hair and nails - mixing with other ingredients, inside - in combination with vitamins (always after meals).
Interesting facts about fish oil
In "Soviet times", large-scale preventive measures were taken: children in preschool and school institutions were sure to take liquid fish oil. This was due to the conclusions of scientists about the lack of polyunsaturated fatty acids in food. In 1970, this event was canceled due to the poor environmental friendliness of sea waters (in other words, pollution). But in 1997 the decree was canceled. But the British still do not give this product to their children under 5 years of age for the same reason as in the Soviet Union, considering that a lot of poisons accumulate in the liver of cod.
Good fish oil is good for the human brain: PUFAs improve memory, the ability to express one's thoughts clearly, and block negative emotions (especially in depressive states). In the countries of America and Europe, fish oil is given to the elderly as an excellent remedy for sclerosis.
Useful videos about fish oil - its benefits, rules of application and how to choose the right one:
