The omega-3 family includes eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and alpha-linolenic acid (ALA). Because the body does not manufacture these healthful polyunsaturated oils, it's important to obtain them from a well-balanced diet--wild salmon is best, but herring, tuna, mackerel and sardines are also good--or supplement.Fish oil has come to be known as the Swiss Army Knife of ingredients for the broad swath of body organs it can fortify, from brains to joints to eyes. The only health condition that the FDA has so far deemed appropriate of its imprimatur is cardiovascular health. So while marketing--and indeed, also the science--has marched onward, the regulators are content to be conservative.
Most fish oil is sold in supplement form, but prescription-strength omega-3 fish oil drugs are doled out by doctors to help with high triglyceride levels. These essential fatty acids also help keep cholesterol levels low, decrease blood pressure, protect against cardiovascular disease, and act as natural blood thinners. Omega-3s are also helpful in addressing arthritis, diabetes, depression, skin disorders such as psoriasis, eye diseases such as macular degeneration, and menstrual pain.
One of the latest entrants to the category is krill. It's made the news lately because of sustainability concerns voiced by Whole Foods Market. Regardless, there is much to say about the tiny crustacean's nutrient content consisting of phospholipids, astaxanthin, vitamin E and other proteins. The EPA and DHA in krill are bound to phospholipids, rather than the triglycerides found in fish oils — which has important implications for bioavailability. For the definitive report on the business of omega-3s, see the New Hope Supply Network's Ingredient Intelligence Monograph on the subject.
