Omega-3 fatty acids

<B>Omega-3 fatty acids:</B> A class of fatty acids found in fish oils, especially from salmon and other cold-water fish, that acts to lower the levels of cholesterol and LDL (low-density lipoproteins) in the blood.

(LDL cholesterol is the 'bad' cholesterol.) EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) are the two principal omega-3 fatty acids.

The body has a limited ability to manufacture EPA and DHA by converting the essential fatty acid, alpha-linolenic acid (ALA) which is found in flaxseed oil, canola oil or walnuts.

Omega-3 fish oil is considered a neutraceutical, a food that provides health benefits.

Eating fish has been reported, for example, to protect against late age-related macular degeneration, a common eye disease.

The maximum benefit appears to be from eating fish once a week.

(In technical terms, omega-3 fatty acids have a double bond three carbons from the methyl moiety.)