Oil pressed from fish caught in polar and near-polar sea contains poly-unsaturated fatty acids of the Omega-3 family with an exceptionally high eicosapentae acid (EPA) content.  These acids are produced naturally in the plankton and seaweed on which the fish feed. Because of their extremely low freezing point, animals and plants need these fatty acids in order to stay supple and not become rigid. For human beings EPA (eicosapentae acid) is the most important Omega-3 fatty acid. The human body needs EPA as a chemical building block for numerous cell structures, such as for instance the lipid membranes of all cells and for important viscosity-regulating substances such as prostaglandin, leucotrine and thrombaxane. These substances are basically responsible for regulating how easily our blood flows; optimum viscosity ensures that blood can flow properly and not coagulate and thus cause thrombosis.

Omega-3 fatty acids and fish oil form an important part of the diet of people living on the Mediterranean coast, in Japan and Greenland. Because hart infarcts and attacks occur considerably less frequently in these parts than in Middle Europe and the United States, attention was focussed on Omega-3 fatty acids. Of recent years, biochemists have done a great deal of research on these acids and in fact the Nobel prize for Medicine was awarded in 1982 for the analysis of the catabolism of Omega-3 acids and eicosanoids.

Through the intake of Omega-3 fatty acids, and particularly the poly-unsaturated EPA fatty acids that are mainly found in fish, a whole range of positive effects are occasioned. Thus EPA can positively influence the viscosity of our blood and hence cut down the risk of arteriosclerosis, heart infarcts, heart attacks and thrombosis. EPA also markedly lowers the fat content and the LDL-cholesterol level of our blood. Again, it is useful in dealing with allergies, neuro-dermitis and psoriasis as well as chronic infections such as arthritis and rheumatism.

Illnesses of the infectious and rheumatic types are often triggered off by arachido acid, a substance that forms part of our modern diet based on the intake of meat. Arachido acid ensures that more infectious substances are formed and that existing rheumatic problems such as swollen and painful joints as well as stiffness in the joints when getting up are worsened. EPA acts as a counteragent against arachido acid and slows down the formation of these unwanted substances. A regular intake of EPA in combination with a diet designed to counteract rheumatism can lead to rapid improvement.

EPA reacts fast on a chemical basis and oxidises rapidly. That is why, when regularly taking EPA, it is important to simultaneously take an anti-oxidant such as vitamin E. Good food supplements already contain the required amount of vitamin E, thus preventing over-rapid oxidisation of EPA.