Omega-3: These Underused Fatty Acids

Published September 8, 2016

Long overlooked in favor of carbohydrates, fatty acids are now back in the spotlight.

The Different Fatty Acids

We now know that they are not all the same. There are:

Saturated fatty acids, whose chain contains no double bonds and should be consumed in moderation;
Monounsaturated fatty acids, whose chain contains a single double bond;
Polyunsaturated fatty acids, with several double bonds.

Omega-3 fatty acids, like omega-6 and omega-9, belong to this last group. The number assigned to each refers to the position of the first double bond on the molecule. Surprisingly, this position radically changes the properties of the molecules.

Thus, despite their striking similarity, omega-3 and omega-6 have very little in common in terms of the effects they provide. There is, in any case, no metabolic conversion or functional substitution between these two major families.

Omega-3 have the particularity of not being synthesized by the body: they are therefore considered essential.

Essential Fats for the Body

Among omega-3s, there are three different fatty acids:

Alpha-linolenic acid (ALA), found only in plant sources, particularly in walnut oil, rapeseed oil, and soy. The body partially converts it into EPA.
Eicosapentaenoic acid (EPA), mainly found in fatty fish and marine oils. The body partially converts it into DHA.
Docosahexaenoic acid (DHA), found in very small amounts in marine organisms.

These three omega-3 fatty acids have fairly similar properties, but it appears that DHA and EPA, formed in the body from ALA, are the most beneficial. Here is a list of potential areas where they may have an effect according to research: