04/05/2023
Salmon is an oily fish that's typically classified by the ocean in which it is located. In the Pacific, they are considered part of the genus Oncorhynchus, and in the Atlantic, they belong to the genus Salmo. There is only one migratory Atlantic species, but five existing species of Pacific salmon: are Chinook (or king), sockeye (or red), coho (or silver), pink, and chum.
1. May support a healthy heart
Oily fish like salmon are rich in a type of polyunsaturated fat called omega-3 fatty acids. These fatty acids are essential because the body cannot produce them, so we must include them regularly in our diet. The most beneficial omega-3 fatty acids, known as long chains, occur naturally in oily fish in the form of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
2. May support brain function
We’ve long been told that fish is ‘brain food’, and there’s convincing evidence to support this. Studies suggest regular consumption reduces age-related brain loss and may improve memory – it’s the omega-3 fatty acids that are responsible for this. Studies investigating the role fatty varieties of fish play have seen benefits for conditions like Alzheimer’s disease, depression, and multiple sclerosis.
3. May be protective
The pink color of salmon comes from its rich levels of a protective antioxidant called astaxanthin. This compound has been linked to lowering the risk of heart disease by improving cholesterol.
4. May support healthy aging
Salmon is a good source of protein, which is important for maintaining bone health, preventing muscle loss, and helping the body heal and repair.
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