Term: Omega-3

Sources included fish, flaxseed, and grass-fed animal proteins, Polyunsaturated fatty acids classifieds as essential because they cannot be synthesized int eh body; they must be obtained from food. Important omega-3 fatty acids in human nutrition are: oclinolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) They have anti-inflammatory properties and are large constituent  of cell membranes. (4)