Description:

• Polyunsaturated fatty acids (PUFAs) are the omega-3 and omega-6 fatty acids. Omega-3s, also known as “n-3s,” are present in flaxseed and fish, & fish oil. Several different omega-3s exist, but the majority of scientific research focuses on three: alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is considered essential fatty acids, meaning it must be obtained from the diet. ALA can be converted into EPA and then to DHA, but the conversion (which occurs primarily in the liver) is very limite. Therefore, consuming EPA and DHA directly from foods and/or dietary supplements is the only practical way to increase levels of these fatty acids in the body.
• ALA is present in plant oils, such as flaxseed, soybean, and canola oils. DHA and EPA are present in fish, fish oils, and krill oils, but they are originally synthesized by microalgae, not by the fish. Omega-3s play important roles in the body as components of the phospholipids that form the structures of cell membranes. DHA, in particular, is especially high in the retina, brain, and sperm. In addition to their structural role in cell membranes, omega-3s (along with omega-6s) provide energy for the body and are used to form eicosanoids. 
• The eicosanoids made from omega-6s are generally more potent mediators of inflammation, vasoconstriction, and platelet aggregation than those made from omega-3s, although there are some exceptions. 

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