Omega-3 fatty acids are polyunsaturated fatty acids (PUFAs) with a double bond (C=C) at the third carbon atom from the end of the carbon chain. There are three types of omega-3 fatty acids involved in human physiology which are α-linolenic acid (ALA) (found in plant oils), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) (both commonly found in marine oils). 

Omega-3 fatty acids are considered essential fatty acids. They are essential to human health but cannot be manufactured by the body. For this reason, omega-3 fatty acids must be obtained from food. Marine algae and phytoplankton are primary sources of omega-3 fatty acids. Common sources of animal omega-3 EPA and DHA fatty acids include fish oils, egg oil, squid oils, and krill oil.

The most widely available dietary source of EPA and DHA is oily fish, such as salmon, herring, sardines, anchovies, menhaden, and mackerel. Oils from these fish have a profile of around seven times as much omega-3 as omega-6. Consumers of oily fish should be aware of the potential presence of heavy metals and fat-soluble pollutants like PCBs (polychlorinated biphenyl) and dioxins, which are known to accumulate up the food chain.

Omega-3 fatty acids are important for a number of bodily functions, including muscle activity, blood clotting, digestion, fertility, and cell division and growth. DHA is important for brain development and function1.

Active Ingredients :

Fish oil 1300mg (EPA 650mg, DHA 260mg)