Omega-3 is the general term for some of the fatty acids that the body requires to maintain normal cellular structure and function. We can obtain a certain amount of omega-3 from plants and seeds, which the body can convert, by means of enzymes, into the active long-chained fatty acids, EPA and DHA. However, the effectiveness of this conversion depends on which other fatty acids are competing for these enzymes. We can also obtain these vital omega-3 fatty acids from fat fish and fish oil – as ready activated EPA and DHA. 



Omega-3 fatty acids (especially EPA, DPA and DHA from fish and marine mammals) are well known for reducing the risk of coronary heart disease. Recent research indicates that they also:

 
 

• Boost the immune system 
• Increase brain efficiency 
• Improve memory and concentration 
• Lower the risk of Alzheimer's disease Ward off rheumatoid arthritis, diabetes and asthma 
• Alleviate inflammation and pain in the joints Reduce the risk of stroke 
• Help prevent cancer and hinder the growth of certain types of tumours
• Alleviate the symptoms of atopic eczema