Omega Fish Oil Properties

Omega-3 fatty acids are essential fatty acids to human health. They cannot be made by the body, and therefore must be obtained from food. Fish oil contains both docosahexaenoic acid, referred to as DHA and eicosapentaenoic acid or EPA. There is scientific evidence linking the properties of omega fish oil to health, including improvements in blood pressure, lowering of triglyceride levels and cardiovascular health, according to the Mayo Clinic.

Lowers Blood Pressure

Intakes of omega-3 fatty acids have been shown to reduce blood pressure in people with hypertension, notes the National Institutes of Health's Medline Plus. The properties in omega-3 fish oil have been shown to reduce blood pressure by 2.1/1.6 mm Hg to 5.5/3.5 mm Hg. The amount of fish oil needed to lower blood pressure is about 3.0g, according the American Academy of Family Physician. Fish oil at these doses needs to be closely monitored by a physician, warns Medline Plus. It appears as though DHA has a greater impact on blood pressure than EPA.

Reduce Blood Triglyceride Levels

Omega-3 fatty acids lower blood triglyceride levels, says the American Academy of Family Physicians. The EPA and DHA in fish oil reduce the amount of triglyceride-rich, very low density lipoprotein (VLDL) secretion from the liver and increase the conversion rate of VLDL to LDL, thus reducing the total amount of triglyceride in the blood. Intakes of 4.0g of omega-3 fatty acids have been shown to reduce triglycerides by 25 percent to 30 percent, the American Academy of Family Physicians continues. There is increased risk of bleeding with high doses of fish oil, and Medline Plus recommends consulting with a physician before taking large doses of fish oil.

Cardiovascular Disease Prevention

Regular consumption of fish and fish oil supplements by people who have had a heart attack, reduces their risk of having another heart attack, according to Medline Plus. A meta-analysis study conducted by H.C. Bucher, et. al published in the 2002 "American Journal of Medicine," investigated the effects of dietary and supplemental omega-3 fatty acids on coronary heart disease. The review concluded that both dietary and supplemental intakes of omega-3 fatty acids reduced overall death rates, death from a heart attack and sudden death in patients with coronary heart disease.