The Greek scientist Artemis Simopoulou, whose research highlighted the nutritional value of ω-3 fatty acids and the effects of ω-6 and ω-3 imbalance on our health and life.
Artemis Simopoulou and Omega-3

The scientist Artemis Simopoulou, thanks to whose research the nutritional value of ω-3 fatty acids was highlighted , is the Greek researcher who excelled in the USA by discovering the beneficial effect of ω-3 fatty acids in the Greek diet. He directed nutrition research at the US National Research Foundation, has served as an adviser to the White House and is currently chairman of the Center for Genetic Nutrition and Health in Washington. She started a new field of research regarding valuable fatty acids and is the inspiration behind the nutritional plan "The Omega Diet", which is analyzed in her book of the same name.

Her interest in omega-3 fatty acid research began in the 1970s when she was a researcher at the US National Institute for Research (NIH) working on research into the genetic influence of hormones on children and their development. Then it turned out that the essential ω-3 and ω-6 fatty acids in our diet are the "parents" of these hormones. During this time he researched the Cretan diet and discovered that before 1960 Cretans, as well as residents in other parts of our country, ate wild grasses, sardines, herrings and free-range chickens . Also, the meat and milk they consumed came from free range animals . So, the products they consumed contained omega-3 fatty acids . In contrast, in the other Mediterranean countries the animals were mainly fed on corn. Cretan food resembled the way people ate through the ages and it was a diet that matched genetics, which is why Cretans had less heart disease, cancer and lived longer.

The most important effect of ω-fatty acids in the body and the difference between ω-6 and ω-3 is that ω-3 are the only fatty acids that "fight" inflammation , triglycerides, thrombosis and high pressure . ω-6 have exactly the opposite properties . In fact, omega-6 increases the risk of cancer , heart disease , dementia and Parkinson's disease . Omega-3 fatty acids have recently been shown to increase IQ by 4.1 points. That is why the ready-made milk given to children who are not breastfed is enriched with omega-3 fatty acids, so that it resembles mother's milk.

Research on omega-3 fatty acids has a future because they affect genetic expression, brain development, bone and muscle metabolism, vision and the prevention of aging. Omega-3 fatty acids are found in the membrane of every cell in the body, which is why they affect all body systems.

Artemis Simopoulou - Biography

Artemis Simopoulou is the founder and president of the Center for Genetics, Nutrition and Health in Washington, DC, a non-profit educational organization founded in 1990. Dr. Simopoulou was a founding member of the International Society for the Study of Fatty Acids and Lipids (ISSFAL) in 1991. From 1991 to 1998 he served as secretary and treasurer of ISSFAL, while from 1995 until 2000 he was a member of the editorial board of the ISSFAL newsletter.

He is also the founder and president of the International Society of Nutrigenetics/Nutrigenomics (ISNN) and the founder and president of the World Council on Nutrition, Fitness and Health (WCNFH) since 2005.

He graduated from Barnard College in New York with a degree in Chemistry. She is also a graduate of Boston University School of Medicine. Her research at the National Institutes of Health (NIH) focused on nutritional aspects of genetic and endocrine disorders, evolutionary aspects of diet and fatty acids, and the importance of a balanced omega-6/omega-3 fat ratio of acids in health, disease, growth and development.

He is the author of The Omega Diet (HarperCollins, 1999) , which addresses the value of fatty acids in health, and has published over 300 scientific publications.

She is board certified by the American Board of Pediatrics and a member of the American Academy of Pediatrics, the Society for Pediatric Research, the American Pediatric Society, the Endocrinological Society, the American Institute of Nutrition, the American Society of Clinical Nutrition, the American College of Nutrition, the American Association for the Study of Obesity and the American Society of Human Genetics.

He has received numerous honors, including the first US Presidential Award for Studies in Obesity and Weight Control.


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