Fish oil is oil derived from the tissues of oily fish. Fish oils contain the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), precursors of certain eicosanoids that are known to reduce inflammation in the body,[1][2] and have other health benefits. Nonetheless, fish oil supplement studies have failed to support claims of preventing heart attacks or strokes.
Omega-3 fatty acids — also called ω-3 fatty acids or n-3 fatty acids[1] — are polyunsaturated fatty acids (PUFAs) with a double bond (C=C) at the third carbon atom from the end of the carbon chain.[2] The fatty acids have two ends, the carboxylic acid (-COOH) end, which is considered the beginning of the chain, thus “alpha”, and the methyl (CH3) end, which is considered the “tail” of the chain, thus “omega”. The way in which a fatty acid is named is determined by the location of the first double bond, counted from the methyl end, that is, the omega (ω-) or the n- end.

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