Function

• Omega-3 fatty acids play a key role in cell membranes, act as a precursor to hormones, and bind to cell receptors responsible for genetic function. (Ref. 2.)
  
  

Types

• The body uses three main types of Omega-3 fatty acids: eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and alpha-linolenic acid (ALA). The body converts ALA to EPA and DHA, but the conversion process is inefficient. (Ref. 3.)
  
  

Significance

• Omega-3 fatty acids show promise in helping to reduce blood pressure, lower blood triglyceride levels, reduce inflammation, and prevent heart attacks. Their effect on other diseases, such as cancer, asthma, cystic fibrosis, bipolar disorder, and dementia, demands further research. (Ref. 4.)
  
  

Sources

• Certain cold-water fish, marine life, and plant and nut oils contain Omega-3 fatty acids. Walnuts, flax seeds, canola oil, krill, algae, salmon, mackerel, halibut, tuna and sardines serve as dietary sources. (Ref. 1.)
  
  

Considerations

• Beneficial intake of Omega-3 fatty acids ranges between 1.5 to 3 grams per day. (Ref. 5.)
  
  The American Heart Association recommends eating a variety of fatty fish at least two times per week. (Ref. 5.)
  
  Flax seeds need to be ground before consumption. Flax seeds should be consumed within 24 hours of grinding for best health benefits. (Ref. 1.)
  
  Talk to your health care provider before supplementing with Omega-3 fatty acids to prevent potential adverse interactions with medications.