Description
The body’s ability to synthesize omega-3 fatty acids (EPA & DHA) is limited, which means they must be consumed in our diet. The most common way that people consume these oils comes from fish or other sources like vegetables and seeds.
The natural fat found in fish and seafood helps to keep their cell membranes flexible even when they inhabit very cold water. Omega-3 fatty acids can be derived from other sources, but must first undergo metabolism before being synthesized into EPA or DHA, which are responsible for many benefits such as promoting heart health.
The necessary conversion process has been demonstrated to be very inefficient, even in healthy subjects. It is therefore considerably more effective to take in EPA and DHA in the form of omega-3 fatty acids derived from fatty fish rather than from vegetable sources.









