Eicosapentaenoic acid (all cis-5,8,11,14,17)

Eicosapentaenoic acid (EPA) is an omega-3 fatty acid and is an essential fatty acid in mammals. It is among the most abundant polyunsaturated fatty acids in fish oil although fish obtain EPA from algae. Levels of EPA (and other omega-3 fatty acids) have been linked to many diseases and disorders. Low levels of EPA are associated with depression, schizophrenia, and Alzheimer’s disease1 and supplementation with EPA is being investigated for its use as a treatment. However, a diet rich in EPA may lead to enhanced lipid peroxidation. It is anti-hyperlipoproteinic (helps prevent abnormal lipid levels in the blood) and it is thought to help reduce the risk of atherosclerosis, sudden cardiac death, neurodegeneration, and various inflammatory disorders. EPA is also thought to be able to increase the beneficial effects of chemotherapy and may help to prevent cancer and attenuate responses of T-cells and macrophages. EPA also improves insulin sensitivity while at the same time inhibiting cell proliferation2 and has been found to activate epithelial sodium channels. Recent studies suggest that oxidized (as opposed to native) EPA is responsible for anti-atherosclerotic, anti-inflammatory, and anti-proliferative effects.3