According to an existing research, quality fish oils are highly effective in:
reducing triglyceride levels and lowering the triglyceride/HDL ratio (American Journal of Clinical Nutrition, Vol. 72, August 2000, pp. 389-94)
lowering triglycerides along with garlic (American Journal of Clinical Nutrition, Vol. 65, February 1997, pp. 560-1; editorial)
decreasing triglyceride levels in heart bypass surgery patients (Scand. J. Clin. Lab. Invest., Vol 54, July 1994, pp. 273-80)
primarily EPA, lowering of triglyceride levels (Lipids, Vol. 31 (suppl.), March 1996, pp. S45-49)
lowering triglycerdies in elderly people (American Journal of Clinical Nutrition, Vol. 53, February 1991, pp. 562-72)
decreasing triglyceride levels by 54 per cent (Atherosclerosis, Vol. 63, February 1987, pp. 137-43; erratum October 1987, p. 273)
lowering levels or triglycerides and very low-density lipoprotein cholesterol and increasing the level of HDL-good cholesterol (Atherosclerosis, Vol. 54, January 1985, pp. 75- 88)
Over the years, it has been well documented that EPA and DHA prevent and may help to ameliorate or reverse atherosclerosis, angina, heart attack, congestive heart failure, arrhythmias, stroke, and peripheral vascular disease. They help maintain the elasticity of artery walls, prevent blood clotting, reduce blood pressure and stabilize heart rhythm.
