Introduction

Fish oil is derived from fatty fish like sardine, herring and salmon and is rich in Polyunsaturated Fatty Acids (PUFAs). There are three categories of PUFAs: oleic acid, linoleic acid and alpha-linolenic acid (ALA)[1].

ALA is one of the three components of omega-3 fatty acids, the remaining being Eicosapentaenoic Acid (EPA) and Docosahexenoic Acid (DHA).

Only a fraction of ALA can be converted into EPA and DHA; hence, dietary supplements are the only way to increase the levels of omega-3 fatty acids, and fish oil is an excellent source of omega-3 fatty acids [2].

Omega-3 has been proven to help in numerous physiological processes, such as improving cognitive health, development of eyes, regulation of skeletal muscle mass and neurogenesis. It also has anticancer and cardioprotective properties, and the American Heart Association (AHA) recommends the consumption of fish oil for their health benefits [1][3].