Omega-3+fatty+acid

Omega−3 fatty acids (popularly referred to as ω−3 fatty acids or n-3 fatty acids) are fats commonly found in marine and plant oils. They are [|polyunsaturated fatty acids] with a [|double bond] (C=C) starting after the third carbon atom from the end of the carbon chain. The fatty acids have two ends—the acid (COOH) end and the methyl (CH3) end. The location of the first double bond is counted from the methyl end, which is also known as the omega (ω) end or the [|n] end. N-3 fatty acids may have [|health benefits] and are considered [|essential fatty acids], meaning that they cannot be synthesized by the human body but are vital for normal [|metabolism]. Though mammals cannot synthesize n−3 fatty acids, they have a limited ability to form the long-chain n−3 fatty acids including [|eicosapentaenoic acid] (EPA, 20 carbons and 5 double bonds), [|docosahexaenoic acid] (DHA, 22 carbons and 6 double bonds) and [|α-linolenic acid] (ALA, 18 carbons and 3 double bonds). Common sources of n–3 fatty acids include [|fish oils], [|algal oil], [|squid oil] and some [|plant oils] such as [|echium oil] and [|flaxseed oil].