Omega 3 fish oils are mainly from cold-water fish such as salmon, mackerel, anchovies, and sardines. These fish accumulate Omega 3s by feeding on algae that are naturally rich in these long-chain fatty acids, storing them in their tissues. The structure of these fatty acids closely resembles those that make up our own cell membrane (the protective layer around every cell); therefore, Omega 3s are easily absorbed by human cells. It is believed that humans have a biological dependency on them due to having a diet rich in seafood from seas and rivers throughout human history. Unfortunately, many modern diets do not contain enough Omega 3s to provide optimal levels.

There are two primary types of Omega 3s in fish oil: EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). They form part of the cell’s boundary layer that makes it more “fluid” which improves it’s ability to communicate and move nutrients in and out. As well as this they are released around the body and converted into biologically active compounds. EPA is released throughout the body and used to produce signalling molecules that regulate healthy inflammatory responses, while DHA is released and used to create molecules that maintain the integrity of the cell’s protective outer layer, essential for cellular communication and function, particularly in the brain.

Omega-3 fatty acids like EPA and DHA benefit the body in two distinct yet complementary ways:

(1) Once digested, EPA and DHA are absorbed in the small intestine and enter the bloodstream. They travel to tissues throughout the body, where they are taken up by cells and eventually incorporated into the cell membrane’s phospholipid bilayer (the lipid-based boundary of every cell). By increasing the “fluidity” of this boundary—making the membranes less rigid—they allow receptors and other cellular components to move more freely. This improved flexibility supports efficient nutrient transport and enhances cell-to-cell communication.

(2) Once EPA and DHA are embedded in the cell membrane’s phospholipid bilayer, they can be released by enzymes when needed and converted into biologically active compounds – eicosanoids, resolvins and protectins. Specifically, EPA is converted into eicosanoids and resolvins, while DHA is converted into resolvins and protectins. These newly formed molecules bind to specific receptors on nearby cells to help regulate a balanced inflammatory response, often in reaction to injury, infection, or other cellular signals. Some protectins can also anchor themselves in the membrane to reinforce its integrity and shield it from damage. The increased membrane fluidity and higher availability of EPA and DHA support the efficiency of this entire process.

Eicosanoids function as “messenger molecules,” controlling cellular functions linked to inflammation, immune function, blood flow, and smooth muscle activity involved in digestion, breathing, and labor. Resolvins act as “resolution molecules,” binding to specific immune cell receptors to suppress excessive inflammatory signals once they are no longer needed. This helps promote the clearance of cellular debris and guides tissues back to a normal, non-inflamed state.

Protectins function similarly to resolvins by interacting with immune cells to help restore a normal state following an inflammatory response, yet they differ in that some can anchor themselves to the cell membrane—helping maintain its structural strength and integrity. This positioning shields cells from inflammatory damage and provides a stable environment to support the final stages of tissue repair and recovery. These effects have been observed particularly in brain cells.

When EPA and DHA levels are optimally maintained, cells in the body have a fluid, flexible membrane environment that allows for effective nutrient transport and clear cell-to-cell communication. People often report feeling more balanced overall, particularly in areas related to mood and energy levels. They also contribute to a healthy inflammation response.

The most common cause is insufficient dietary intake of fatty fish or other Omega 3–rich foods. A heavily processed diet, high in certain vegetable oils (rich in Omega 6s) and low in marine-based proteins, can also skew the body’s fatty acid balance. Also issues such as poor absorption, genetic differences, or certain medical conditions might contribute to a deficiency in EPA and DHA. Signs include frequent or pronounced inflammatory responses, changes in mood or cognitive clarity, and other signs of suboptimal overall well-being. Over the long term, maintaining inadequate EPA and DHA levels can contribute to neurological decline.

A deficiency in EPA and DHA can undermine the body’s ability to regulate inflammation and support efficient cellular communication. Chronic, low-grade inflammation and compromised cellular function are hallmarks of ageing, making adequate levels of these Omega 3 fatty acids critical for slowing or mitigating age-related decline.

Consider the following statements. If you find one or more relatable, Omega might be the support you’ve been searching for:

• I want to ensure I’m getting enough essential fatty acids to maintain healthy cell membrane function.
• My diet is low in fish, and I’m concerned about inadequate intake of EPA and DHA.
• I’m interested in supplements that can support normal brain and cognitive function.
• I want to help maintain a balanced production of signalling molecules involved in everyday physiological processes.
• I’ve heard that Omega 3s can support overall well-being and healthy aging.
• I’m looking for additional support to complement a balanced diet and lifestyle for long-term health.
• My healthcare provider suggested adding Omega 3 fish oils to support one or more of these areas.