ω-3 Fatty acids

Polyunsaturated fatty acids with the first double bond at the third carbon from the methyl end, the omega-3 family headed by α-linolenic acid, EPA, and DHA. They are essential nutrients: α-linolenic acid must come from foods such as flaxseed, chia, walnuts, and rapeseed oil, while EPA and DHA come mainly from oily fish and algae. They support cardiovascular health, brain development, and visual function, and they are the basis of omega-3 enrichment claims on eggs, milk, and spreads. Their multiple double bonds make them highly prone to oxidation, so protecting them with antioxidants and proper packaging is a central challenge in functional-food formulation. Balancing omega-3 against omega-6 intake is a theme of modern nutrition guidance.