Fatty acids, sometimes referred to as vitamin F, are divided into several types, the most common of which are omega-3, omega-6 and omega-9.

Omega-3 fatty acids include EPA (Eicosapentaenoic Acid), DHA (Docasapentaenoic Acid) ALA (Alpha Linoleic Acid), whilst omega-6 fatty acids include Linoleic Acid, GLA (Gamma Linolenic Acid) and Arachidonic Acid. Both of these fatty acid groups are polyunsaturated. Omega-9 fatty acids are considered non-essential but are real health beneficial fatty acid, the most common form of which is Oleic Acid. Omega-9 fatty acids are monounsaturated.

Omega-3 fatty acids appear primarily in oily fish, such as salmon and mackerel. Omega-6 dietary sources are usually plant derived, particularly seeds and nuts. Omega-9, like omega-6, is generally plant, seed and nut derived but can also be manufactured in the body from carbohydrates.

Several reports suggest that by increasing our intake of fatty acids we can maintain our brain function, metabolism and energy levels and help maintain the immune system.