Omega 3 is a trio of essential fatty acids that the body requires but does not manufacture itself. The traditional Western diet is deficient in adequate amounts of omega 3 fatty acids, requiring either a change in dietary habits or supplementation to ensure adequate amounts of the substances are available to the body.
Ingredients
The three active ingredients in omega 3, as stated by the University of Maryland Medical Center (UMMC) are eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and alpha-linolenic acid (ALA).
Sources
Natural sources of omega 3 fatty acids may, in general, be broken down into two major groups: fatty fish such as mackerel, albacore tuna, sardines, salmon and lake trout supply EPA and DHA, while plant sources such as nuts and purslane provide ALA.
Roles
UMMC explains that omega 3 fatty acids are found in high concentrations in the brain and are important in cognitive function and behavior.
Additional roles of omega 3 fatty acids in the body include reduction of inflammation and the prevention of risk factors associated with chronic diseases such as heart disease and arthritis, according to UMMC.
Deficiency
Symptoms of omega 3 deficiency in the body may include fatigue, dry skin, depression, poor memory or heart problems.
Adverse Effects
Potential side effects with the fish oil supplements that provide omega 3 include belching, nausea and diarrhea, according to the Online Merck Manual. An additional concern is the increased risk of bleeding with supplementation of 3 grams or more of omega 3 per day.
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