Omega-3 fatty acids are essential to human health but cannot be manufactured by the body. For this reason, omega-3 fatty acids must be obtained from food or supplements (salmon, tuna, and halibut, other marine life such as algae and krill). Extensive research indicates that omega-3 fatty acids reduce inflammation and help prevent risk factors associated with chronic diseases such as heart disease, cancer, and arthritis, as well as play a crucial role in brain function and normal growth and development. Symptoms of omega-3 fatty acid deficiency include extreme tiredness (fatigue), poor memory, dry skin, heart problems, mood swings or depression, and poor circulation.
   There are three major types of omega 3 fatty acids: alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). It is important to maintain an appropriate balance of omega-3 and omega-6 (another essential fatty acid) in the diet, as these two substances work together to promote health. A healthy diet should consist of roughly 2 - 4 times more omega-6 fatty acids than omega-3 fatty acids. The typical American diet tends to contain 14 - 25 times more omega-6 fatty acids than omega-3 fatty acids (which can be balanced by an improved diet and supplements), and many researchers believe this imbalance is a significant factor in the rising rate of inflammatory disorders in the United States.