Many foods have been shown to be rich in natural chemicals with antioxidant properties that might help protect against over production of free radicals and oxidative stress. Omega-3 fatty acids, particularly EPA and DHA, have been previously reported to have antioxidant properties and new research confirms the potential benefits of these omega-3 fatty acids. In this new research study, investigators gave two groups of volunteers with chronic health issues one of three treatments for 6 weeks: (1) 4 grams of EPA per day, (2) 4 grams of DHA per day, or (3) olive oil (control group). Changes in blood levels of F2-isoprostane, a marker of oxidative stress, were measured. Compared to the olive oil control groups, the results showed that:
- EPA reduced F2-isoprostane by 24% in the first group of volunteers and 19% in the second group.
- DHA reduced F2-isoprostane by 14% in the first group and 23% in the second group of volunteers.
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