Fish Lowers Blood Pressure

A low-fat source of quality protein, fish is considered an important part of a healthy diet. Fatty fish such as salmon, mackerel, and herring are abundant in omega-3 fatty acids – for which mounting evidence suggests a diverse array of health effects.  Stefan H. Heinemann, from Friedrich Schiller University Jena (Germany), and colleagues studied the molecular mechanisms that underlie the capacity for omega-3s to lower blood pressure.  The team showed that the 'SLO1' potassium channel is an important component in the effectiveness of omega-3 fatty acids, acting like very specific receptors for omega-3 compounds such as docosahexaeonic acid (DHA).Employing a laboratory animal model, the researchers assessed the effects of omega-3 fatty acids on SLO1 channels of the cardiovascular system, finding that the administration of DHA resulted in an expansion of the blood vessels and consequently a drop in blood pressure.  As well, in genetically modified mice however, which were not able to produce the SLO1 channel, the antihypertensive impact of DHA failed to appear.