The essential fatty acids (Omega 3 and Omega 6) are vital for health because our bodies are unable to make them and we have to obtain them externally through food. For many tissues of the tissues in our body to operate correctly, such as the brain (made up of approximately 60% of lipids and with a very high rate of energy consumption), they need essential fatty acids. The most crucial of these acids are the Omega 3. Several basic, clinical and epidemiological studies have reported considerable advantages in ingesting Omega-3 fatty acids in such varied fields as cardiology, neurology, oncology, chronic inflammatory pathologies, ophthalmology, paediatrics, gynaecology, dermatology...

Both EPA and its derivative DHA can be synthesised in our bodies from alpha-linolenic acid, but the efficacy of the conversion is so low that it requires the additional nutritional support of acids preformed to cover our needs. However, DHA is the Omega 3 fatty acid that is vital for our bodies. It is much more effective to supply preformed DHA directly through the diet than to administer its ALA and EPA precursors, for from these our bodies synthesise DHA in a very inefficient manner.

The most important Omega 3 fatty acids are in: