α-linolenic acid (ALA, 18:3, n-3), eicosapentaenoic acid (EPA, 20:5, n-3), and docosahexaenoic acid (DHA, 22:6, n-3) are the prominent representatives of the omega-3 family.
ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. DHA and EPA are found in fish and other seafood. ALA is a precursor of the omega-3 family and also the only omega-3 that must be derived from the diet, since it cannot be produced by the human body.
EPA and DHA are found in cold water fishes, which possess a greater quantity of body fat, although their content in EPA and DHA depends on some variables such as climate, the environment, and a fish diet.
Omega-3s are important components of the membranes that surround each cell in human body. DHA levels are especially high in retina (eye), brain, and sperm cells. Omega-3 fatty acids are needed for brain and ye development of the growing fetus during pregnancy and for maintaining and promoting health throughout life.
Omega-3s also provide calories to give body energy and have many functions in heart, blood vessels, lungs, immune system, and endocrine system (the network of hormone-producing glands). Observational studies have found fish intake to be associated with lower risks of cognitive deterioration and Alzheimer’s disease.
It has been shown that omega-3 fatty acids may play a beneficial role in several human pathologies, such as obesity and diabetes mellitus type 2, and are also associated with a reduced incidence of stroke and atherosclerosis, and decreased incidence of cardiovascular diseases.
Essential fatty acid Omega-3
