Properties of tuna 200 g of suprim

Most importantly, tuna, like most fish, is rich in omega-3 fatty acids, which reduce skin problems and inflammation and speed up the recovery of heart patients. Omega-3 fatty acids generally play a preventative role against chronic diseases such as cardiovascular disease, type 2 diabetes and some types of cancer.

Eating omega-3 fish is very good for reducing cardiovascular disease because it reduces the amount of bad blood fats (LDL-cholesterol and triglycerides); increases good cholesterol or HDL; platelet aggregation. Reduces blood clotting and prevents blood clots; by reducing endothelial cells and producing platelet-producing placentas, it prevents the blood vessels from thickening; Increases the production of chemical messengers called cytokines (substances that react to inflammation). Gs are involved).

Tuna is also good for heart patients in other ways, as it contains vitamin B6, which lowers blood homocysteine levels and prevents damage to the walls of blood vessels.

Fish are generally considered to be high-quality foods, especially in recent years, and with the positive results of research on the characteristics of fish, they have opened a good place in the daily diet of people.

Tuna is one of the foods that are on the list of most families due to its ease of preparation. But what are the special properties of tuna?

Tuna Fish, sometimes incorrectly called tuna fish, are a subset of the large family of ocean fish called Scombridae and are classified as Thunnus.

Some types of tuna are warm-blooded. Unlike other fish that have white meat, tuna has dark pink or red flesh. The cause of red meat in this type of fish is high levels of myoglobin (a protein containing iron in muscle).

Tuna is an excellent source of protein, minerals such as selenium, magnesium, potassium, as well as vitamins B1, B3 and B6.

Most importantly, tuna, like most fish, is rich in omega-3 fatty acids, which reduce skin problems and inflammation and speed up the recovery of heart patients. Omega-3 fatty acids generally play a preventative role against chronic diseases such as cardiovascular disease, type 2 diabetes and some types of cancer.

The American Heart Association recommends omega-3 fish twice a week for patients with high triglycerides and high blood pressure.
Tuna is also good for people with type 2 diabetes, but it’s best to use fresh or canned water (instead of oil). Also, eating fish rich in omega-3s, at least twice a week, prevents the progression of clogged arteries in diabetic women after menopause.
Consumption of tuna is also highly recommended for students, especially during exams, because it increases brain function.