Various fats contain - apart from saturated and mono unsaturated fatty acids - also poly unsaturated fatty acids of various kinds and in various quantities. These are organic compounds which firstly serve the body as a cellular energy store, and secondly are important structural elements of cell membranes. Poly unsaturated fatty acids have more than one double bond and are classified according to the localization of the first double bond. Accordingly Omega-3-Fatty Acids have their first double bond at the third carbon atom and Omega-6 fatty acids at the sixth.

Two poly unsaturated fatty acids, linoleic acid (Omega-6) and alpha linoleic acid (Omega-3) are held to be essential in human nutrition, as they cannot be synthesized by the body and have to be supplied through the diet.

When fish is consumed frequently - especially oily fish - considerable quantities of so-called marine Omega-3-Fatty Acids are ingested. It seems that for the cardio-vascular system the incorporation of these fatty acids in the cell membranes is especially beneficial as this optimizes their function. In addition they moderate inflammatory reactions, inhibit blood clotting, have a favourable effect on the distribution of blood fat and, according to recent studies, can even counteract disrhythmia during a cardiac infection.

The possible health effects of Omega-3-Fatty Acids - in the first place the reduction of cardio-vascular diseases - are so promising that the regular intake of fish is recommended with good reasons.