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 Clupeiformes species
HERRING FAMILY
Herring flesh is rich in
essential fatty acids, which are thought to be protective against heart
disease. Oil is extracted from the flesh and given in capsules in orthodox
medicine to prevent atherosclerosis ( the furring up of arteries with
cholesterol deposits).
Oil from the flesh of herrings and other oily fish is rich in essential fatty acids.
Research into the oil and its extraction began in the 1960s, prompted by the surprising rate of
heart disease among Eskimos, which is one of the lowest in the world despite their high
dietary fat intake. It is now believed that the essential fatty acids in fish flesh oil are protective against heart disease.
Herring is the best source, along with mackerel and salmon. Herrings have a longstanding folk reputation for their health value,
and whole fish provide concentrated nourishment such as protein,
B vitamins, essential fatty acids, vitamin E, and some iron and zinc.
PARTS USED
Flesh.
ACTIVE INGREDIENTS
Omega-3 long chain
polyunsaturated fatty acids, including EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid).
ACTIONS
Reduces blood lipid levels and helps to prevent bloodclotting; anti-inflammatory;
boosts immune function; lowers blood pressure.
MEDICINAL USE
Prescribed by doctors for hyperlipidaemia (high blood cholesterol and fat levels),
to prevent atherosclerosis (the furring up of arteries with cholesterol deposits), coronary thrombosis
(a heart attack due to a blood clot blocking a coronary artery), and other thromboses such as strokes.
There is also increasing interest in the use of fish flesh oils to lower blood pressure, for psoriasis, eczema and arthritis, and to boost the immune system.
PREPARATIONS
Capsules, or 2 or 3 large, eg. 225 g (8 oz), portions of herring per week.
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