Researchers discuss benefits of Alpha-Linolenic Acid in Walnuts
Omega-3 fatty acids from plants have many similar benefits to those found in fish.
16/03/05 The type of omega-3s found in walnuts, and other plant sources such as flaxseed and dark leafy field greens, are different from the type of omega-3s found in fish. However, according to Penny Kris-Etherton, Ph.D., Distinguished Professor of Nutrition at The Pennsylvania State University, "The omega-3 fatty acids from plants have many similar benefits to those found in fish."
The American Heart Association recommends eating fish at least two times a week. However, according to the National Marine Fisheries Service, most Americans consume only about one serving of fish per week.
Plant sources provide an omega-3 fatty acid called alpha-linolenic acid (ALA), which the body converts to eicosapentaenoic acid (EPA) and some to docosahexaenoic acid (DHA) - both found in fish. ALA and linoleic acid (LA) - an omega-6 fatty acid - are the only true "essential" fatty acids. "Marine source omega-3s are not essential because the body can create them from the plant source variety," Dr. Kris-Etherton explains.
High in antioxidants and proven heart-healthy in clinical studies, walnuts are also the most versatile and palatable of the plant sources of omega-3s, which show benefits for many health concerns.
