Marine protein rich in omega-3, essential for cardiovascular and cerebral health.
Fatty fish rich in omega-3 fatty acids (EPA and DHA), particularly abundant in Mediterranean waters. They constitute a high-quality protein source.
Fatty fish like sardines, mackerel, and anchovies accumulate lipids in their flesh to store energy. These lipids are particularly rich in polyunsaturated omega-3 fatty acids, essential molecules that our body cannot synthesize. These fatty acids regulate inflammation, support brain function, and protect the cardiovascular system. The traditional Mediterranean diet recommends regular consumption of these fish.
Provides complete proteins and anti-inflammatory omega-3 fatty acids beneficial for the heart and brain.
Consume fatty fish 2-3 times a week to benefit from omega-3. Prefer smaller fish less contaminated with heavy metals. Gentle cooking methods (steaming, baking) better preserve heat-sensitive omega-3 fatty acids.
Fatty fish are the best natural sources of omega-3 to protect the heart and brain.
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