Fish oil is among the most important dietary sources of omega‑3 fatty acids, which are vital nutrients that the body needs. Much of the research into the potential therapeutic benefits of omega‑3 fatty acids began when studies of the Inuit people found that—although their diets contain an enormous amount of fat from fish, seals, and whales—they seldom suffer from heart attacks or develop rheumatoid arthritis; this is likely due to these sources of fat being very high in omega‑3 fatty acids.

Research has demonstrated that fish oil can lower serum triglycerides. Like cholesterol, triglycerides are a type of fat in the blood that tends to damage the arteries, leading to heart disease. Fish oil also appears to modestly raise the levels of HDL, the “good” cholesterol.

A further benefit shown from the consumption of fish oil is in the production of eicosanoid compounds; these compounds regulate the communication between cells.

Omega‑3s are part of the cell-membrane composition; that’s why they are called “structural” fatty acids. The more you absorb these precious fatty acids, the healthier your cells will be, and the better the communication will be between them.