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Omega-3 fatty acids are a group of polyunsaturated fats that are essential nutrients for human health. The "omega-3" designation refers to the position of the third carbon atom from the methyl end of the fatty acid chain. The most well-known omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is considered an essential fatty acid, meaning the body cannot produce it and must obtain it from the diet. EPA and DHA can be synthesized in the body from ALA, but this conversion is often inefficient.

Omega-3 fatty acids play crucial roles in various bodily functions. They are important components of cell membranes and are involved in the production of signaling molecules that help regulate inflammation, blood clotting, and blood vessel function. Research suggests that adequate intake of omega-3s may contribute to cardiovascular health, brain development and function, and may have anti-inflammatory properties.

Dietary sources of omega-3 fatty acids vary depending on the specific type. ALA is found in plant-based foods such as flaxseeds, chia seeds, walnuts, and soybeans. EPA and DHA are primarily found in fatty fish like salmon, mackerel, herring, and sardines. For individuals who do not consume fish regularly, omega-3 supplements derived from fish oil or algae are also available. The recommended intake of omega-3 fatty acids can vary, and it is advisable to consult with a healthcare professional for personalized guidance.