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Polyunsaturated fats (PUFAs) are dietary fats containing more than one carbon-carbon double bond. Important polyunsaturated fatty acids include omega-3 fatty acids such as alpha-linolenic acid (ALA), EPA, and DHA, and omega-6 fatty acids such as linoleic acid (LA) and arachidonic acid (AA). Sources include fish, seafood, vegetable oils, nuts, seeds, and plant-based foods. The exact fatty acid profile varies by source and supplement formulation.
Polyunsaturated fat is a category of dietary fat that contains multiple double bonds in its fatty acid chains. Polyunsaturated fatty acids, commonly abbreviated as PUFAs, include both omega-3 and omega-6 fatty acids.
Important omega-3 fatty acids include alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is an essential fatty acid that must be obtained from the diet, while EPA and DHA are commonly obtained from fish, seafood, fish oil, and algae-derived oils.
Important omega-6 fatty acids include linoleic acid (LA) and arachidonic acid. Linoleic acid is an essential fatty acid and is commonly found in vegetable oils, nuts, seeds, and other plant foods.
Polyunsaturated fats are important components of cell membranes and provide energy. Essential fatty acids are also involved in the production of signaling molecules and other physiological processes.
In dietary supplements, PUFAs may be provided through fish oil, krill oil, algae oil, flaxseed oil, evening primrose oil, sunflower oil, or other fatty-acid preparations. The exact fatty acid composition depends on the source, extraction process, concentration, and formulation.