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I have heard that omega-3 fatty acids found in fish are a good way to prevent/reduce cholesterol problems.

My question is how do omega-3 fatty acids do that: what are they doing on a chemical level to produce this effect? And is there any way to maximize this effect through other substances, that may work in concert with them?

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What do you mean when you say "maximize this effect through other substances"? Are you asking if there are co-factors that have no/little effect on their own, but act synergistically with omega-3 fatty acids to reduce cholesterol problems? Or are you simply asking if there are other substances that reduce cholesterol problems? – dd3 Apr 10 '13 at 17:44
The former. Is there anything that works with them. – zeel Apr 10 '13 at 18:15
i dont think they REDUCE cholesterol.. omega-3 fatty acids comprise the essential fatty acids (omega 3 refers to the position of double bond from non carboxyl end).. and BTW cholesterol is also important for the body- it makes up the membranes and also serves as a precursor of vitamin D [sunlight basically converts 7-dehydrocholesterol to vit-d]. excess causes problems – WYSIWYG Apr 10 '13 at 19:16
the above answer is going in the right direction - unsaturated fatty acids keep the membrane more pliable and cholesterol, which is an inflexible planar molecule tends to make it more rigid I think. – shigeta Apr 11 '13 at 5:09

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