Fatty acids are long-chain carbon compounds with a non-polar carbon tail and a polar head. The human body can produce most important fatty acids from components found in the average diet. However, there are two fatty acids humans cannot produce, meaning they must be obtained from dietary sources. These two acids - called "essential fatty acids" - are Linoleic Acid (LA) an omega-6 fatty acid, and alpha-linolenic acid (ALA, not to be confused with alpha-lipoic acid) an omega-3 fatty acid.

Alpha-linolenic acid is the starting material for the biosynthesis of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), two important polyunsaturated fatty acids. Alpha-linolenic acid, EPA, and DHA are the main members of the omega-3 family of fatty acids.

EPA is the precursor for the series-3 prostaglandins, which support healthy blood pressure, healthy cholesterol and triglyceride levels (provided they are already normal), healthy kidney function, inflammatory response, and healthy immune function. Other studies have shown omega-3 fatty acids (in the form of fish oil supplements) to be effective in supporting healthy joints.

Docosahexaenoic acid (DHA) and the omega-6 fatty acid arachidonic acid are the dominant fats in the nerve cells of fetal and infant brains. Some health authorities have recommended fortifying infant formulas with DHA to better support proper nervous system development. DHA is also an important structural component of the retina.