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2. Fish oil - Wikipedia

   en.wikipedia.org/wiki/Fish_oil

   Fish oil. Fish oil is oil derived from the tissues of oily fish. Fish oils contain the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), precursors of certain eicosanoids that are known to reduce inflammation in the body and improve hypertriglyceridemia. [1][2] There has been a great deal of controversy in the 21st ...

3. Does Fish Oil Lower Cholesterol? A Registered Dietitian ...

   www.aol.com/does-fish-oil-lower-cholesterol...

   Still, fish oil’s effects on cholesterol levels are less established. Some of fish oil’s benefits may be attributed to its anti-inflammatory properties, which help protect against cellular damage.

4. Dietitians explain the truth about taking fish oil - AOL

   www.aol.com/lifestyle/dietitians-expalin-truth...

   What is fish oil? Fish oil is derived from fatty fish and is a source of omega-3 fatty acids. "The fish oil found in supplements are extracted from the tissues of oily fish, and put into capsule ...

5. Ethyl eicosapentaenoic acid - Wikipedia

   en.wikipedia.org/wiki/Ethyl_eicosapentaenoic_acid

   Ethyl eicosapentaenoic acid (E-EPA) was the second fish-oil drug to be approved, after omega-3-acid ethyl esters (GlaxoSmithKline's Lovaza, which was approved in 2004. [31] [7] [32]) Initial sales were not as robust as Amarin had hoped. The labels for the two drugs were similar, but doctors prescribed Lovaza for people who had triglycerides ...

6. Fish oil supplements may raise risk of stroke, heart issues ...

   www.aol.com/news/fish-oil-supplements-may-cause...

   For people without heart issues, regular use of fish oil supplements was associated with a 13% higher risk of developing atrial fibrillation and a 5% heightened risk of having a stroke, according ...

7. Omega-3 fatty acid - Wikipedia

   en.wikipedia.org/wiki/Omega-3_fatty_acid

   An omega−3 fatty acid is a fatty acid with multiple double bonds, where the first double bond is between the third and fourth carbon atoms from the end of the carbon atom chain. "Short-chain" omega−3 fatty acids have a chain of 18 carbon atoms or less, while "long-chain" omega−3 fatty acids have a chain of 20 or more.