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Fish oil is particularly rich in DHA (Docosahexaenoic acid) and EPA (Eicosapentaenoic acid), which are long-chain omega-3 fatty acids. These components are known for their numerous health benefits, including reducing inflammation, supporting cardiovascular health, and promoting brain function.

DHA is essential for brain health and is a major structural component of the retina in the eyes, thereby playing a crucial role in visual development and function. EPA is well-recognized for its anti-inflammatory properties and its potential in managing heart health by lowering triglyceride levels and helping to reduce the risk of heart disease.

While omega-3 and omega-6 fatty acids are important components of a balanced diet, the specific richness of fish oil is attributed to the combination of DHA and EPA, distinguishing it from other fats and oils that contain different profiles of fatty acids. Other options, such as ALA (Alpha-linolenic acid) and GLA (Gamma-linolenic acid), are not predominantly found in fish oil but rather in plant oils. Similarly, SFA (Saturated fatty acids) and MUFA (Monounsaturated fatty acids) represent different types of fatty acids that do not capture the essential qualities of fish oil.