Omega-3 fatty acids (Eicosapentaenoic acid and Docosahexaenoic acid) (Omega-3 PUFAs)

Fish oil is a substance derived from the tissues of oily fish, containing high concentrations of the long-chain omega-3 polyunsaturated fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (NIH, 2023). It is not a biological target itself but rather a therapeutic agent that modulates several molecular pathways, including the activation of peroxisome proliferator-activated receptors (PPARs) and the G protein-coupled receptor FFAR4 (GPR120) (StatPearls, 2023). These interactions lead to a reduction in hepatic triglyceride synthesis and an increase in fatty acid oxidation, making it a standard treatment for severe hypertriglyceridemia (FDA, 2019). Additionally, fish oil components compete with arachidonic acid for enzymatic conversion by cyclooxygenases and lipoxygenases, resulting in the production of less potent inflammatory mediators and specialized pro-resolving mediators (SPMs) (PubMed, 2020). Clinically, fish oil is utilized to reduce cardiovascular risk and manage inflammatory conditions, though its efficacy in primary prevention remains a subject of ongoing research (AHA, 2021). Pharmaceutical-grade fish oil products, such as icosapent ethyl, have demonstrated significant benefits in reducing major adverse cardiovascular events in high-risk patients (NEJM, 2019).

Other names

Fish oilMarine oiln-3 fatty acidsEPADHAMarine triglycerides

Activation of peroxisome proliferator-activated receptor alpha (PPAR-alpha) to reduce triglyceride synthesis and activation of G protein-coupled receptor 120 (FFAR4) to modulate inflammatory responses (StatPearls, 2023; NIH, 2023).