A study at the University of Michigan confirms that  fish oil consumption can reduce cellular inflammation.  Researchers at the University of Michigan, Ann Arbor, published a study demonstrating that increased fish oil consumption and decreased vegetable oil consumption curbed the body’s overproduction of prostanoids.

Prostanoids are valuable chemicals, as they help regulate blood pressure and reduce allergic reactions. But when prostanoids are produced excessively, it leads to inflammation of organ and other bodily tissues. This inflammation can cause redness, pain and, in some cases, visible swelling. Many believe that cellular inflammation is a major cause of multiple illnesses and disease states.

Researchers are hopeful that these findings will lead to new, more effective anti-inflammatory drugs, as current treatments are frequently accompanied by many side effects.

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