Omega-3 fatty acids are polyunsaturated fatty acids (PUFAs) that play an important role in human diet and physiology. They are classified into three types, which include α-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The primary source of omega-3 fatty acids are marine algae and phytoplankton. Walnuts, edible seeds and flaxseeds are common sources of plant oils containing ALA, while EPA and DHA are found in fish and fish oils. DHA is considered the most vital omega-3 fatty acid in the body, as it is the principal structural component of brain, retina and other body parts. It is essential for pregnant and breastfeeding women to get adequate DHA because it can affect the health and cognitive abilities of an infant. This book contains some path-breaking studies on the nutritional importance of omega-3 fatty acids. It is a collective contribution of a renowned group of international experts. Those in search of information to further their knowledge will be greatly assisted by this book.