Eicosapentaenoic acid EPA is a polyunsaturated fatty acid (PUFA) with 20 carbon atoms and five double bonds.
Both EPA and DHA (docosahexaenoic acid) are omega-3 fatty acids found in cold-water fish such as salmon, sardines, herring, mackerel, black cod, and bluefish. A vegetarian source of omega 3 is alpha-linolenic acid (ALA), which the human body converts a portion of absorbed ALA to EPA. ALA is itself an essential fatty acid, and humans need an appropriate supply of it. Dietary sources include walnuts and flax seed.
EPA plays a critical role in the bacterial membrane, especially at low temperatures, as it maintains fluidity of the membrane in extreme cold environments, and is essential for cell division and membrane organization.
In clinical studies, EPA has been shown to lower triglyceride (TG) and non-high-density lipoprotein cholesterol (non-HDL-C) levels, as well as other key lipid/lipoprotein parameters.
In addition to its role at low temperature, EPA also plays a role as an antioxidant by protecting the cell from oxygen free radicals and in facilitating the transport of hydrophilic and hydrophobic compounds across the bacterial membrane. EPA improves cellular antioxidant capacity by enhancing mitochondrial function and biogenesis. The mitochondria are equipped with both enzymatic and nonenzymatic systems to control ROS (reactive oxygen species) production, and to prevent ROS diffusion within and outside organelles
Eicosapentaenoic acid
