Omega-3 oil

A special polyunsaturated oil found in the tissues of oily fish, such as salmon, sardines, herring, tuna, mackerel, and bluefish, and in some plants, such as flaxseed. These fatty acids are believed to be beneficial to coronary health in addition to stimulating brain growth and development. However, they do not actually lower cholesterol; they directly affect the blood vessels and the heart muscle to lessen the risk of heart disease. A number of health researchers also feel that omega-3 fatty acids also aid in lowering blood sugar levels and help in controlling immune-system disorders. While high heat can destroy up to half of the omega-3 oil in food, it is interesting to note that these oils maintain their integrity when cooked in a microwave.