Professor Caterson and other Scientists at CardiffUniversity(Wales, UK) have found that the Omega-3 fatty acids in cod liver oil work by inhibiting enzymes that break down joint cartilage. Inhibiting these enzymes slow the progress of cartilage destruction that occurs in arthritis. It also reduces inflammation and thus lessens pain.
This finding upholds findings of two years ago by the same research team; omega-3 fatty acids in cod liver oil reduced the cartilage degradation and inflammation in arthritis. This recent project shows that the exposure of osteoarthritic human cartilage to cod liver oil for just 24 hours in the laboratory can turn off, or reverse the action of enzymes and other factors that degrade the cartilage and create inflammation.