Omega-3 fatty acids are a family of polyunsaturated fatty acids characterized by a double bond at the third carbon from the methyl end. Key members include alpha-linolenic acid (ALA, C18:3 n-3), eicosapentaenoic acid (EPA, C20:5 n-3), and docosahexaenoic acid (DHA, C22:6 n-3). They are essential nutrients obtained from dietary sources such as flaxseed, fish oil, and algae. These compounds play critical roles in reducing inflammation, supporting cardiovascular health, and maintaining neuronal membrane fluidity. They are highly susceptible to oxidation due to multiple double bonds. In food science, omega-3s contribute to flavor stability and nutritional value in fortified products. Their amphiphilic nature allows incorporation into lipid bilayers and emulsions.