Figure 14.

Fish as a dietary source of ω-3 fatty acids. Cold-water fishes such as salmon, herring, mackerel, and others are dietary sources of ω-3 fatty acids. They are characterized by a double bond at the third carbon atom from the end of the carbon chain. The depicted fishes contain high concentrations of eicosapentaenoic acid (EPA, CAS 10417-94-4) and docosahexyenoic acid (DHA, CAS 6217-54-5). The grams of ω-3 fatty acids per 100 gr fish is given in parentheses. The different fish images were published with the kind permission of Mr. Claude Nozères, Government of Canada, Department of Fisheries and Oceans (www.marinespecies.org/carms/photogallery.php).