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Fish Oil

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Dietary Supplements

Part of the book series: Forensic Science and Medicine ((FSM))

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Abstract

In the 1950s, fish oil was found to have hypolipidemic effects similar to those of linoleic acid, a polyunstaurated n-6 fatty acid found in vegetable oil. This observation was not pursued further until the 1970s, when it was noted that Greenland Eskimos had a lower incidence of mortality from heart disease than Danish people. The diet of the latter group was high in saturated fat compared with the Eskimo diet, which was rich in fish oil. Since then, fish oil has been studied for its cardiovascular, antiinflammatory, and central nervous system effects (Connor and Connor, 1997). Fish oil has been a health food store staple for over a decade.

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Authors
  1. Laura Martin
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  2. Melanie Johns Cupp
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  3. Timothy S. Tracy
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Editor information

Editors and Affiliations

  1. West Virginia University, Morgantown, WV, USA

    Melanie Johns Cupp PharmD, BCPS  & Timothy S. Tracy PhD  & 

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Martin, L., Cupp, M.J., Tracy, T.S. (2003). Fish Oil. In: Cupp, M.J., Tracy, T.S. (eds) Dietary Supplements. Forensic Science and Medicine. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-59259-303-3_10

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  • DOI: https://doi.org/10.1007/978-1-59259-303-3_10

  • Publisher Name: Humana Press, Totowa, NJ

  • Print ISBN: 978-1-4684-9726-7

  • Online ISBN: 978-1-59259-303-3

  • eBook Packages: Springer Book Archive

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