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Omega 9

We have already talked about the useful and not so useful fats, and today our nutritionist Oleg Vladimirov tells of polyunsaturated fatty acids omega 9 and their impact on our body.

Ironically, of all the polyunsaturated fats Omega 9 most common in nature, and the least studied. Unlike Omega 3 and Omega 6, which are essential fats, Omega 9 are essential fatty acids, that is, the body is able to produce them on its own, therefore, their role in nutrition is auxiliary.

Sources of Omega 9 are olive oil, peanuts, avocados, nuts and seeds, mustard seeds, flax, sesame and salmon. Some of the members of the complex 9 omega fatty acids in the excessive and unbalanced admission tend to accumulate in the body, which, of course, is not very good.

Useful in Omega 9 isThat they increase glucose uptake and thereby prevent the development of diabetes and metabolic syndrome, prevent the development of breast cancer in women, and also participate in strengthening the immune system. In addition, omega 9 reduce cholesterol in blood and inhibit sedimentation of cholesterol on vascular walls, thereby preventing the development of atherosclerosis.

Like other polyunsaturated fats, omega 9 reduce chronic inflammation of the body, improving tissue metabolism.

Healthy person polyunsaturated fatty acid omega 9 required in an amount of up to 5 10 g per day.

Also, you may be interested in the article by Oleg Vladimirov about Omega and Omega 3 6.

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