Omega-3 is an Essential Fatty Acid. Essential Fatty Acids (EFA) are vital for optimal body health and function. Because the human body cannot create its own EFAs, we must obtain it from an outside source (generally from food). Primary sources include plant oils, such as chia seeds, and marine oils.

Omega-3 fatty acids refers to a group of three fats called ALA (found in plant oils), EPA, and DHA (both commonly found in marine oils). ALA fatty acids in plants are converted by animals into EPA and DHA for body metabolism. Common sources of plant omega 3 ALA fatty acid include chia seed oil, seabuckthorn seed and berry oils, flaxseed oil, Sacha Inchi oil, Echium oil, hemp oil, dark green leafy vegetables, and seaweed. Common sources of animal omega–3 EPA and DHA fatty acids, converted from the consumption of micro-alge plant sources, include fish oils, algal oil, egg oil, squid oils, and krill oil.

Essential Fatty Acids must also be consumed in the right amounts to one another. Omega-3 should be consumed in proportionally higher amounts than other EFA’s such as Omega-6 and Omega-9 for optimum conversion.

Omega-3 has been found to have cardio-protective properties and is positively associated with cognitive and behavioral performance. Specifically, DHA supports the normal development of the brain and eyes, and is vital for retinal stimulation and neuro-transmission.