Fish oil

Fish oil is extracted by pressing the tissues of wild fatty fish — sardines, anchovies, mackerel — caught in low-pollution areas using sustainable fishing practices. It is notably rich in long-chain polyunsaturated fatty acids, particularly EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), two omega-3s that the body can only synthesise in limited amounts. EPA and DHA contribute to normal heart function, while DHA contributes to the maintenance of normal brain function and normal vision. These fatty acids also play a role in the body's natural inflammatory processes. Dietary intakes of long-chain omega-3s are often insufficient, especially among people who consume little oily fish. Fish oil supplementation therefore provides a practical way to reach the recommended daily intake levels of EPA and DHA.