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Omega-3 Fatty Acids
Omega-3 fatty acids share a structural feature but differ in metabolism and biological roles, so evidence for one member cannot represent the entire family.
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Omega-3 fatty acids are a family of polyunsaturated fatty acids whose first carbon-carbon double bond lies at the third carbon from the methyl, or omega, end of the molecule. Important members include alpha-linolenic acid, or ALA, eicosapentaenoic acid, or EPA, and docosahexaenoic acid, or DHA. They are related chemically but are not interchangeable molecules .1
ALA is an essential fatty acid because humans cannot synthesize it from scratch in adequate amounts and must obtain it from the diet. Humans can convert ALA through a series of elongation and desaturation steps to longer-chain omega-3 fatty acids, including EPA and DHA, but conversion is limited, particularly for DHA. EPA and DHA can also be obtained directly from dietary sources .1,2
Omega-3 fatty acids are incorporated into cellular lipids and can influence membrane properties and serve as precursors for signaling molecules. The term omega-3 does not refer to one supplement, one food, or one physiological effect. Different omega-3 fatty acids have different metabolic fates and biological roles, so evidence about ALA, EPA, or DHA should not automatically be generalized to the entire family .1,2
References
- National Institutes of Health, Office of Dietary Supplements Omega-3 Fatty Acids: Fact Sheet for Health Professionals. About this source Original source
- Baker EJ, Miles EA, Burdge GC, Yaqoob P, Calder PC Metabolism and functional effects of plant-derived omega-3 fatty acids in humans. Progress in lipid research. 2016. About this source DOI
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