COVID-19: Higher blood levels of omega-3 lower the patients’ risk of dying
According to a pilot study from Los Angeles, patients with higher blood levels of omega-3 fatty acids in their blood are 75 percent less likely to die from a COVID-19 infection. The scientists behind the study assume it is because of the anti-inflammatory properties of the omega-3 fatty acids and their ability to regulate the immune defense, which is often completely derailed in serious cases of COVID-19. The scientists also mention other nutrients with anti-inflammatory properties.
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