The omega-3 fatty acids are long-chain polyunsaturated fatty acids. The parent fatty acid of this group is alpha-linolenic acid. This is an essential fatty acid that the body is unable to synthesise. In the human body linolenic acid can be converted to eicosapentaenoic acid (EPA) and docosahexaaenoic acid (DHA). Extracted fish oils and oily fish contain high levels of EPA and DHA. These compounds have been shown to decrease the production of compounds involved in thrombosis and inflammation. Fish oils also contain vitamin A and vitamin D.
A systematic review was undertaken (7):
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