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Docosahexaenoic acid (DHA) is an omega−3 fatty acid that is an important component of the human brain, cerebral cortex, skin, and retina. It is given the fatty acid notation 22:6(n−3). [1] It can be synthesized from alpha-linolenic acid or obtained directly from maternal milk (breast milk), fatty fish, fish oil, or algae oil.
The terms ω−3 ("omega−3") fatty acid and n−3 fatty acid are derived from the nomenclature of organic chemistry. [2] [20] One way in which an unsaturated fatty acid is named is determined by the location, in its carbon chain, of the double bond which is closest to the methyl end of the molecule. [20]
There is generally a pattern of more DHA than EPA in most of these products. For example, Nordic Naturals reports per serving DHA 390 mg and EPA 195 mg (total omega−3 = 715 mg), Calgee reports DHA 300 mg and EPA 150 mg (total omega−3 = 550 mg) and so on, but iwi Life reports DHA 100 mg and EPA 150 mg (total omega−3 = 252 mg).
There are actually three types of omega-3s: ALA (alpha-linolenic acid), DHA (docosahexaenoic acid), and EPA (eicosapentaenoic acid). DHA is an important building block of brain cells.
In the United States, the Adequate Intake (AI) for omega−3 fatty acids is for ALA. It is based on the median intake, and for adults the values are 1.6 g/day for men and 1.1 g/day for women. EPA and DHA contribute about 10 percent of total omega−3 intake.
In contrast to those 2003 estimates (of DHA and EPA each at 2 to 3% of total fatty acids), 2015 research indicated that spirulina products "contained no detectable omega-3 fatty acids" (less than 0.1%, including DHA and EPA). [20]
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