Omega-3s, found in fish oil, have an important role in many body functions and structures, including supporting brain, eye, nervous system, joint and heart health.

Dietary sources

Fish oil and krill oil are a source of omega-3 fatty acids, these more specifically being eicospentaenoic acid (EPA) and docosahexaenoic acid (DHA). The best dietary source of omega-3 is oily fish such as sardines, herrings, salmon or mackerel. Also, some foods such as eggs, bread or margarine may be fortified with omega-3 fatty acids EPA and DHA

General Science

Alpha-linolenic acid (ALA) is the parent compound of all of the omega-3 fatty acids. ALA is found in green vegetables, canola oil, and soybeans. The body is able to covert ALA into EPA and DHA, however only a small percentage (<10%) is converted, making this an inefficient source of omega-3 fatty acids in the body. Consuming oily fish regularly in the diet, or alternatively taking fish oil supplements, is important as the body cannot produce omega-3 fatty acids, nor can it convert omega-6 fatty acids, which are plentiful in the Western diet, into omega-3 fatty acids.

The information provided in reference to this ingredient is general in nature and provided as information only. Any product specific therapeutic claims for this ingredient are linked to specific dosage requirements based on evidence of traditional or scientific nature.