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Paradisi Oil

Besides providing energy to the body, essential fatty acids (linoleic and lipoic acid) are components of nerve cells, cell membranes and hormone-like substances known by the name of prostaglandins. Essential fatty acids do not only have a key role in normal physiology, but can also be a protective and therapeutic factor against heart disease, cardiovascular disease, inflammation, allergies, cancer, autoimmune diseases (such as multiple sclerosis and rheumatoid arthritis), many skin diseases and others. Research indicates that more than 60 types of diseases would benefit from a supplementation of essential fatty acids.
Many consider flaxseed oil the decisive answer to the rebalancing of the levels of essential fatty acids. Flaxseed oil is unique because it contains significant amounts of both essential fatty acids: linolenic acid (an omega-3 fatty acid) and linoleic acid (an omega-6 fatty acid). Flaxseed oil is the richest source in the world of omega-3 fatty acids. Scientists have extensively studied omega-3s, especially in relation to their beneficial effects on cardiovascular diseases, inflammations, allergies and cancer.
All cells are enclosed by a membrane composed of unsaturated (or essential) fatty acids that form compounds called phospholipids. The structure of a phospholipid composed of saturated fat (and/or trans fatty acids) is very different from that of a phospholipid composed of unsaturated fatty acids [but the body uses what it has]. Furthermore, there are differences between the structure of a membrane composed of omega-3 oils and one consisting of an omega-6 oil.
A deficiency of unsaturated fatty acids in cell membranes does not allow the cellular lining to perform its vital functions, namely to act as a selective barrier for the regulation of the passage of some of the compounds towards the inside and the outside of the cell …, meaning that all cellular processes are damaged. Thus, for example, omega-3 oils increase the action of insulin in type II diabetes ["resetting" cell membranes with omega-3s]! » [1].  

«The required quantity of Vitamin E is largely dependent on the amount of polyunsaturated or essential fats present in the diet. The more polyunsaturated fats are consumed the greater the risk that they are damaged [oxidised].
Since Vitamin E prevents this damage [antioxidant], the increase of polyunsaturated fatty acids is accompanied by a parallel increase in the need of Vitamin E». [2]

 

[1] Michael T. Murray, Guida medica agli integratori alimentari. Red Edizioni.
[2] Ibidem.
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