Omega-3 and Fish Oils

Omega-3 fatty acids (also called n-3 fatty acids) are polyunsaturated fatty acids (PUFAs) with a double bond (C=C) at the third atom from the end of the carbon chain. Omega-3 fatty acids are considered essential fatty acids, that is to say they are essential for normal growth, particularly in young children. However, they are not be produced in sufficient quantities by the body, and therefore need to be supplemented through diet. The three types of Omega-3 fatty acids involved in human physiology are ALA (from plant oils), EPA and DHA, – both found in Marine Oils.

EPA stands for Eicosapentaenoic Acid (C20:5 n-3) and DHA for Docosahexaenoic Acid (C22:6 n-3). EPA and DHA are the most important of the various fatty acids in the Omega-3 group. They are primarily found in fatty fish, or cold water oily fish, such as anchovies, sardines/sardinella, mackerel, herring, salmon and cod (cod liver/cod liver oil).

There have been many scientific studies on EPA and DHA and numerous articles published on the subject. Research shows many health benefits of Omega-3 fatty acids, and that EPA and DHA can help lower triglycerides and blood pressure. Qualified health claims have been made that consumption of EPA and DHA Omega-3 fatty acids may reduce the risk of coronary heart disease. There are also studies showing that Omega-3 may help with rheumatoid arthritis, an play an important role in reducing inflammation throughout the body, and how the Omega-3 fatty acid DHA supports the normal development of the brain, eyes and nerves, as well as many more. As fish consumption has been declining, Omega-3 supplements (Omega-3 Fish Oils, Cod Liver Oil) is now an important and common source of essential fatty acids.

Omega-3 Refined Fish Oil 18-12 Specification

Non GMO Statement