Omega−3 fatty acids, also called Omega-3 oils, ω−3 fatty acids or n−3 fatty acids, are polyunsaturated fatty acids are abundantly distributed in nature. They are important constituents of animal lipid metabolism, and they also play an important role in the human diet and in human physiology.
The three types of omega−3 fatty acids involved in human physiology are α-linolenic acid, found in plant oils, and eicosapentaenoic acid and docosahexaenoic acid, which are commonly found in marine oils. Marine algae and phytoplankton are primary sources of omega−3 fatty acids.
Common sources of plant oils containing ALA include walnut, edible seeds, clary sage seed oil, algal oil, flaxseed oil, Sacha Inchi oil, Echium oil, and hemp oil.
Common sources of animal omega−3 fatty acids EPA and DHA include fish, fish oils, eggs from chickens fed EPA and DHA, squid oils and krill oil.
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