Omega-3 Fatty Acids

Definition

Omega-3 fatty acids are essential fats that the body cannot produce on its own, which must be obtained from the diet. They play a crucial role in brain function and the normal growth and development of the body.

Scientific / Technical Definition

Omega-3 fatty acids are polyunsaturated fatty acids that are characterized by the presence of a double bond three carbon atoms away from the methyl end of their chain. The three main types of omega-3s involved in human physiology are ALA (alpha-linolenic acid), found in plants, and EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), both commonly found in marine oils.

Benefits

• Reduce inflammation in the body
• Lower risk of heart disease
• Support mental health and reduce symptoms of depression
• Aid in fetal development during pregnancy
• Enhance eye health

Examples

• Fish and seafood, particularly salmon, mackerel, and sardines
• Chia seeds and flaxseeds
• Walnuts
• Algal oil
• Grass-fed dairy and meats

Additional Information

• Effects: Omega-3 fatty acids have anti-inflammatory properties and play a role in cardiovascular health, cognitive function, and visual acuity.

Related Terms

• Polyunsaturated Fats
• Alpha-Linolenic Acid
• Eicosapentaenoic Acid
• Docosahexaenoic Acid
• Fish Oil

References

• Omega-3 fatty acids: an overview of benefits
• The role of omega-3 fatty acids in cardiovascular disease prevention