The undersigned hereby assign all rights, included but not limited to copyright, for this manuscript to CMB Association upon its submission for consideration to publication on Cellular and Molecular Biology. The rights assigned include, but are not limited to, the sole and exclusive rights to license, sell, subsequently assign, derive, distribute, display and reproduce this manuscript, in whole or in part, in any format, electronic or otherwise, including those in existence at the time this agreement was signed. The authors hereby warrant that they have not granted or assigned, and shall not grant or assign, the aforementioned rights to any other person, firm, organization, or other entity. All rights are automatically restored to authors if this manuscript is not accepted for publication.
Omega-3 fatty acids and blood pressure
Corresponding Author(s) : T. A. Mori
trevor.mori@uwa.edu.au
Cellular and Molecular Biology,
Vol. 56 No. 1: Omega-3 fatty acids and coronary heart disease
Abstract
There is substantial evidence that omega-3 fatty acids reduce blood pressure, with a greater effect in hypertensive patients and those with high-normal blood pressure. The dose of omega-3 fatty acids required to achieve a blood pressure reduction is likely to be at least 3-4 g/day. However, the magnitude of the blood pressure change can be increased by salt restriction or when omega-3 fatty acids are incorporated into a weight reducing program. It is also highly plausible that increased omega-3 fatty acid consumption as part of a dietary change including increased consumption of fruits and vegetables, and moderation of salt intake, will confer significant cardiovascular benefit
Keywords
Omega-3 fatty acids
blood pressure
hypertension
vascular function.
Mori, T. A. (2010). Omega-3 fatty acids and blood pressure. Cellular and Molecular Biology, 56(1), 83–92. Retrieved from https://mail.cellmolbiol.org/index.php/CMB/article/view/1014
Download Citation
Endnote/Zotero/Mendeley (RIS)BibTeX