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Jean-Marie Bourre

The Truth about Omega-3

What are Omega-3 fatty acids? Has it really been proven that they lessen the risk of cardiovascular accidents, reduce hypertension, eliminate excessive triglycerides and diminish inflammation? What can be said of claims that Omega-3 fatty acids can act to regulate moods, diminish depression, enhance the libido, and even have a positive effect on patients suffering from such diseases as manic-depression and Alzheimer’s?
Acclaimed by advertisers and promoters, praised in the media, they have become the latest panacea for all ills. But where can these fatty acids, which are so essential to our physical well-being and our mental equilibrium, be found? Jean-Marie Bourre explains that they are contained in foodstuffs — particularly in fats and fish — though not in all of them and not in all circumstances.
Drawing on the latest research findings, the author tells readers how to make sure that they are getting enough of these indispensable Omega-3 fatty acids.

Jean-Marie Bourre heads a research team specialising in brain chemistry and its links to nutrition, at the Institut National de la Santé et de la Recherche Médical (INSERM). He is a member of the French Academy of Medicine and the author of La Diététique du cerveau: la nouvelle donne, Les Aliments de l’intelligence, Les Bonnes Graisses and De l’animal à l’assiette.
What are Omega-3 fatty acids? Has it really been proven that they lessen the risk of cardiovascular accidents, reduce hypertension, eliminate excessive triglycerides and diminish inflammation? What can be said of claims that Omega-3 fatty acids can act to regulate moods, diminish depression, enhance the libido, and even have a positive effect on patients suffering from such diseases as manic-depression and Alzheimer’s?
Acclaimed by advertisers and promoters, praised in the media, they have become the latest panacea for all ills. But where can these fatty acids, which are so essential to our physical well-being and our mental equilibrium, be found? Jean-Marie Bourre explains that they are contained in foodstuffs — particularly in fats and fish — though not in all of them and not in all circumstances.
Drawing on the latest research findings, the author tells readers how to make sure that they are getting enough of these indispensable Omega-3 fatty acids.

Jean-Marie Bourre heads a research team specialising in brain chemistry and its links to nutrition, at the Institut National de la Santé et de la Recherche Médical (INSERM). He is a member of the French Academy of Medicine and the author of La Diététique du cerveau: la nouvelle donne, Les Aliments de l’intelligence, Les Bonnes Graisses and De l’animal à l’assiette.