Fish Oil

Fish oil is oil derived from the tissues of oily fish.
Fish oil is recommended for a healthy diet because it contains the omega-3 fatty acids, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), precursors to eicosanoids that reduce inflammation throughout the body.
However, fish do not actually produce omega-3 fatty acids; the ultimate source of omega-3 oils is microalgae that the smallest of fish eat. Fatty predatory fish like mackerel, lake trout, flounder, albacore tuna and salmon may be high in omega-3 fatty acids, but due to their position at the top of the food chain, these species can accumulate toxic substances. For this reason, the FDA recommends limiting consumption of certain (predatory) fish species (e.g. albacore tuna) due to high levels of toxic contaminants.
Patented production purification processes do however exist in order to remove pollutants from fish oil to levels far below the EU limits. This is called stripping technology.
Fish oil can help regulate cholesterol, because fish oil has high levels of omega-3 fatty acids. Besides cholesterol regulation, benefits include anti-inflammatory properties and positive effects on body composition.
Studies were conducted on prisoners where the inmates were fed seafood which contains Omega-3 Fatty acids. The higher consumption of these fatty acids led to a drop in the assault rates. Another study found that prisoners who were convicted of violence had lower levels of omega-3 fatty acids than prisoners convicted of nonviolent offences. It was suggested that these kinds of fatty acids are responsible for the neuronal growth of the frontal cortex of the brain which, it is further alleged, is the seat of personal behaviour.
Recent studies have suggested that fish oil may affect depression, and importantly, suicide risk.
A study examining whether omega-3 exerts neuroprotective action in Parkinson's disease found that it did, using an experimental model, exhibit a protective effect (much like it did for Alzheimer's disease as well).
The American Heart Association recommends the consumption of 1g of fish oil daily for patients with coronary heart disease.
There are three conditions for which fish oil is most highly recommended: hypertriglyceridemia, cardiovascular disease prevention and high blood pressure. There are possible safety concerns: "Intake of 3 grams per day or greater of omega-3 fatty acids may increase the risk of bleeding, although there is little evidence of significant bleeding risk at lower doses. Very large intakes of fish oil/omega-3 fatty acids ("Eskimo" amounts) may increase the risk of haemorrhagic (bleeding) stroke."
A study in Melbourne suggests that omega-3 fatty acids could also help delay or prevent the onset of schizophrenia. The researchers enlisted 81 'high risk' young people aged 13 to 24 who had previously suffered brief hallucinations or delusions and gave half of them capsules of fish oil while the other half received fish-tasting dummy substitute. One year on, only three percent of those on fish oil had developed schizophrenia compared to 28 percent from those on the substitute - a very impressive result.