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«Unsaturated (or essential) fatty acids: [omega-3s and omega-6s] play an important role in many functions and structures of the body, as they:
- Regulate the production of steroids and hormone synthesis
- Regulate the pressure inside the eye, joints and blood vessels
- Regulate the response to pain, inflammation and swelling
- Mediate the immune response
- Regulate body secretions and their viscosity
- Dilate or constrict blood vessels
- Regulate collateral circulation
- Direct endocrine hormones to target cells
- Regulate smooth muscle and autonomic reflexes
- Are the primary constituents of cell membranes
- Regulate the rate of cell division (mitosis)
- Maintain the fluidity and rigidity of cell membranes
- Regulate the flow of substances in and out of the cells
- Are necessary for the transport of oxygen from red blood cells to tissues
- Are necessary in renal function and electrolyte balance
- Are important to keep saturated fats moving in the blood circulation
- Prevent the coagulation of blood cells (conglomeration), which cause atherosclerotic plaque and blood clots, precursors of infarction
- Mediate the release of proinflammatory cellular substances that can trigger allergic reactions
- Regulate nerve transmission
- Stimulate the synthesis of steroids
- Are the main source of energy of the cardiac muscle.
Besides playing an important role in normal physiology, essential fatty acids can protect and have a therapeutic effect in several diseases: heart disease, cancer, autoimmune diseases such as multiple sclerosis and rheumatoid arthritis, various skin diseases, etc. » [1].  

«The required quantity of Vitamin E is largely dependent on the amount of polyunsaturated or essential fats in the diet. The more polyunsaturated fats are consumed the greater the risk that they are damaged [oxidised].
Since Vitamin E prevents this damage [antioxidant], the increase of polyunsaturated fatty acids is accompanied by a parallel increase in the need of Vitamin E». [2]


[1] Michael T. Murray, Guida medica agli integratori alimentari, Red Edizioni.
[2] Ibidem.
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