The omega-3 fatty acids DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) are essential fatty acids that the body cannot produce on its own. On the one hand, they serve as precursor molecules for anti-inflammatory fatty acids; on the other hand, they are key structural components of cell membranes – including in particularly sensitive tissues such as brain cells and sperm cells.

In everyday life, the dietary intake of omega-3 fatty acids is often insufficient, as fatty sea fish and other omega-3-rich foods are only rarely consumed on a regular basis. Long-term inadequate omega-3 intake may be associated with possible consequences such as impaired heart and brain function, an increased tendency toward inflammation, or concentration problems.