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Eicosapentaenoic Acid (EPA or also icosapentaenoic acid) is an omega-3 fatty acid obtained in the human diet by eating oily fish or fish oil, e.g. cod liver, herring, mackerel, salmon, menhaden and sardine, and various types of edible seaweed phytoplankton. Omega-3 fatty acids are essential fats, meaning the body cannot produce them and they must come from the diet. EPA is a poly unsaturated fatty acid (PUFA) that acts as a precursor for prostaglandin-3, thromboxane-3, and leukotriene-5 groups.
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