Give me five seconds and I’ll provide you 1 fantastic reason to become vegetarian.

While fish can serve as the key dietary way to obtain the long-chain omega-3s eicosapentaenoic acid and docosahexaenoic acid, which were shown to be important in supporting brain health, low intake of eicosapentaenoic acid and docosahexaenoic acid in vegetarians won't adversely affect mood, as stated by a new study (Nutr J. 2010;9:26. DOI:10.1186/1475-2891-9-26).

A research team from Arizona State University conducted a cross-sectional study to match the mood of vegetarians who never eat fish with the mood of healthy omnivorous adults.

An overall total of 138 healthy Seventh Day Adventist adults living in Arizona and California (64 vegetarians and 79 non-vegetarians) were enrolled in the study and completed a health history questionnaire, food frequency questionnaire and a couple psychometric tests, the Depression Anxiety Stress Scale and the Profile of Mood States.

Vegetarians had significantly lower mean intakes of eicosapentaenoic acid, docosahexaenoic acid and the omega-6 arachidonic acid; they had higher intakes of the omega-3 alpha-linolenic acid and the omega-6 linoleic acid.

"Seed oils are the richest sources of α-linolenic acid, notably those of rapeseed (canola), soybeans, walnuts, flaxseed (Linseed oil), clary sage seeds, perilla, chia, and hemp."

However, the vegetarians also reported considerably less negative emotion than omnivores in psychometric tests. Mean total psychometric scores were positively in connection with the mean intakes of eicosapentaenoic acid, docosahexaenoic acid and arachidonic acid , and inversely in connection with alpha-linolenic acid and linolenic acid intake.

The research team noted there is also the chance that vegetarians may make better dietary choices and may generally be healthier and happier.

If you'd like to try it out, the following is an example of vegetarian recipe according to Italian cuisine

Italian Spaghetti with Zucchini

Ingredients:

* 17 oz. Spaghetti

* 24 oz. Of thin sliced zucchini

* A half cup of walnuts oil

* Some basil leaves

* 2 tablespoons of yeast flakes

* Salt and pepper

In a large skillet heat the oil and when hot, add garlic and zucchini. Raise the heat and stir often to complete their cooking. They need to be golden and crispy outside and tender inside. Cook the pasta, drain and sauté in pan with zucchini, basil and yeast. Serve immediately.

Zucchini contain fewer calories and also have no fat. However they are an excellent source of potassium, vitamin e, vitamin c, folate, lutein and zeaxanthin.

Many of these nutrients are very sensitive to heat and to enjoy their full benefits you should find a quick method to cook or even eat raw in salads.

From the therapeutic perspective, zucchini have laxative, refreshing, anti-inflammatory, diuretic and detoxifying action.

About the writer - Louise Infante writes for the vegetarian diet menu blog , her personal hobby blog dedicated to vegetarian cooking tips to help individuals live better.