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Nutrition

Eicosapentaenoic Acid (EPA)

Eicosapentaenoic acid (EPA) is marine omega-3 for inflammatory balance—best from fatty fish or algae, not assumed from walnuts alone.

Eicosapentaenoic acid (EPA) is a long-chain omega-3 fat from fatty fish and algae that supports anti-inflammatory signaling, mood, and cardiovascular health more directly than plant ALA. EPA competes with excess omega-6 arachidonic pathways when intake is adequate.

Food beats guessing with random fish oil capsules—salmon, sardines, and mackerel vary by species and farming.

Common questions

  • Is EPA only from fish?

    Fish and seafood are the common whole-food sources; algae oil supplies EPA for vegetarians. Flax and walnuts provide ALA, not meaningful EPA unless converted—and conversion is limited.

Related guide

Omega-3 From Food, Not Pills: A Food-First Guide →

Related terms

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