(ω3) are fatty acids (AG).
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Like omega 6, they are part of the small set of essential lipids (AGE), since the body is unable to produce them independently.
Omega 3 and 6 are called polyunsaturated (PUFA) because they contain more than one double bond in their chemical structure. These have the physical characteristic of remaining liquid at low temperatures and are easily perishable.
Omega 3 and omega 6 chemically differ in the distance of the first double bond from the methyl group.
Omega 3 and 6 perform similar but also different functions, based on the specific type of molecule.
