Omega-3 is the name of a family of polyunsaturated fatty acids. The designation refers to the position of the first double bond, counted from a specific end of the molecule. This group includes, among others, ALA, EPA and DHA - compounds with various structures and sources in food.
Characteristics and context
ALA is found in selected seeds and vegetable oils, while EPA and DHA are associated with marine organisms and microalgae raw materials. The development of lipid research has made it possible to distinguish these acids instead of describing them only with the general word "fat". In a formulation, the weight of the oil does not equal the amount of omega-3, and the sum of omega-3 does not automatically equal the EPA or DHA content. For a reliable comparison, there is a separate declaration of individual acids in the recommended portion.
Meaning and application
The term omega describes the position of the bond in the molecule, not the origin of the oil or its quality. The same family includes acids with different chain lengths and the number of double bonds. For this reason, a common name does not make ALA, EPA and DHA identical. Their share in natural sources can vary greatly. It is worth distinguishing the fat profile of the raw material from the total weight of the material in the capsule or liquid.
In practice
The label may show several levels of quantity: total oil, total omega-3 content, and individual acids separately. The data must be read for the same portion. A large amount of oil on the front of the package does not automatically mean a larger amount of EPA or DHA than in a smaller portion of another preparation. Recommended storage and expiration date are also important. A description of the source, such as fish or microalgae, is an important part of the specification, but does not replace an accurate declaration of composition.