Omega-3 fatty acids are a type of fat that belong to the polyunsaturated fats. They naturally occur in fatty fish, algae, flaxseed, walnuts, and chia seeds. Well-known forms of omega-3 are EPA, DHA, and ALA.

EPA stands for eicosapentaenoic acid and DHA for docosahexaenoic acid. Both are omega-3 fatty acids mainly found in fish oil. They differ in chemical structure and are processed differently during production.

Yes, in addition to EPA and DHA, there is also ALA (alpha-linolenic acid), which is mainly found in plant-based sources such as flaxseed and walnuts. In fish oil, ALA, EPA, and DHA are often present in different proportions, depending on the source.

The difference lies in the structure of the fatty acid molecules. Omega-3 mainly comes from fish and certain plants, omega-6 from, for example, sunflower oil, and omega-9 from olive oil and avocados. They are classified based on the position of a double bond in the molecule.

Taking it with a meal helps digest the oil more easily and reduces the chance of a fishy aftertaste. It also generally provides a more pleasant stomach experience.