An omega-3 fatty acid found mostly in plants. ALA can be converted into the omega-3 fatty acids EPA or DHA, but this conversion process is very inefficient in humans. When ALA is not converted to EPA or DHA, it remains inactive and is simply stored or used as energy, like other fats. Some evidence suggests an association between a diet rich in ALA and reduced risk of heart disease. Dietary sources of ALA include kale, spinach, soybeans, walnuts, seeds, and plant-based oils.

An omega-3 fatty acid found in the human brain and the meat of fatty fish. DHA plays a key role in the development of eye and nerve tissues, and is essential for normal brain function in humans. DHA may also reduce the risk of Alzheimer’s disease1 and cardiovascular disease, and may be useful in treating certain inflammatory conditions, such as rheumatoid arthritis. Dietary sources of DHA include krill oil and the meat and roe of salmon, flying fish, and pollock. [1] Patrick, Rhonda P. "Role of phosphatidylcholine-DHA in preventing APOE4-associated Alzheimer’s disease." The FASEB Journal (2018): fj-201801412R.

An omega-3 fatty acid found in the meat of fatty fish. EPA reduces inflammation in the body and helps counter oxidative stress in cells. It is crucial for modulating behavior and mood and has demonstrated beneficial effects in managing anxiety and depression. EPA may reduce risk of developing certain chronic diseases such as cancer or cardiovascular disease. Dietary sources of EPA include herring, salmon, eel, shrimp and sturgeon.