Long-chain Omega-3 fatty acids,
eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
Algae is the orginal source of EPA and DHA.
Fish obtain EPA and DHA when they eat algae.
Omega-3 fatty acids are considered Essential fatty acids.
Essential, because Omega-3 fatty acids cannot be synthesized by humans.
Therefore, like Vitamins,
Omega-3 fatty acids are important for health and must be eaten.
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Short-chain versus Long-chain.
Short-chain omega-3 fatty acid, α-linolenic acid (ALA),
comes from PLANTS, for example, flax seed oil and walnuts.
The human body can convert short-chain to long chain;
But conversion efficiency is low.
Long-chain is necessary for major functions.
Short-chain may be structural components of cell membranes.
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Mini child size
https://www.amazon.com/gp/product/B0748K6D1S
Adult Size
https://www.amazon.com/gp/product/B01NCSCP1Y
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Harvard
https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/fats-and-cholesterol/types-of-fat/omega-3-fats/
NIH professional
https://ods.od.nih.gov/factsheets/Omega3FattyAcids-HealthProfessional/
NIH facts
https://www.nccih.nih.gov/health/tips/things-to-know-about-omega-fatty-acids
Oregon State
https://lpi.oregonstate.edu/mic/other-nutrients/essential-fatty-acids#introduction
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Electrophilic Derivatives of Omega-3 Fatty Acids for the Cure and Prevention of Neurodegenerative Disorders
Chiara Cipollina, Francisco J. Schopfer, in Bioactive Nutraceuticals and Dietary Supplements in Neurological and Brain Disease, 2015
Distribution of Omega-3 PUFAs in Human Tissues and Cells
Alpha-linolenic acid (ALA, 18:3 n-3), eicosapentaenoic acid (EPA, 20:5 n-3), and DHA (22:6 n-3) are the most represented omega-3 PUFAs in human tissues and cells (Arterburn et al., 2006). These fatty acids are esterified at the sn-2 position of phospholipids and compete with the n-6 PUFA arachidonic acid (AA) for their incorporation into membrane phospholipids. The presence of omega-3 PUFAs in lipid membrane phospholipids induces changes in their biophysical properties, such as fluidity, permeability, and flexibility (Neuringer et al., 1988; Rajamoorthi et al., 2005). These biophysical changes impact organelle and protein trafficking and interfere with inflammatory signal transductions (Shaikh, 2012; Shaikh et al., 2012). More importantly, after phospholipase cleavage both omega-3 and omega-6 fatty acids become available as substrates for conversion into bioactive oxygenated derivatives by cyclooxygenases (COX) and lipoxygenases (LOs; Neuringer et al., 1988).
DHA is the most represented omega-3 PUFA in humans and is the predominant omega-3 PUFA present in neural membranes. Proper concentration of brain DHA is required for functional development of the brain in infants and for maintenance of normal brain function in adults. In healthy adult subjects, DHA represents about 7% of total plasma phospholipids, with EPA being ∼1.5% and AA being ∼13%. In red blood cells (RBCs) and neutrophils, DHA constitutes respectively ∼4% and ∼2–3% of total lipids, whereas EPA is less than 1% and AA is about 15% (Arterburn et al., 2006; Healy et al., 2000; Kew et al., 2004). In the cerebral cortex, DHA rapidly accumulates between birth and 20 years of age, stabilizing at around 15% in adults (Carver et al., 2001; Fraser et al., 2010). Conversely, the percentage of AA in the cerebral cortex is around 12–13% at birth and progressively decreases during growth, reaching 8–9% of total lipids in adults (Carver et al., 2001; Fraser et al., 2010; McNamara et al., 2009).
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