In the United States, a dietary supplement is described as a product containing a “dietary ingredient” that is ingested orally, intended to enhance or supplement the diet, as defined by the Dietary Supplement Health and Education Act (DSHEA) of 1994. These products’ “dietary ingredi­ents” could consist of amino acids, vitamins, minerals, botanicals, and materials, including organ tissues, glandu­lars, metabolites, and enzymes. There are numerous ways to take dietary supplements, such as soft gels, capsules, liq­uids, gel caps, and powders. They can also be extracts or concentrates [8].

Omega-3 polyunsaturated fatty acids (PUFAs) are defined as those with more than one carbon–carbon double bond in their backbone. The way the body functions and how it uses energy can be greatly influenced by nutrition. PUFAs have received special attention since they may be found in both marine and terrestrial habitats. PUFAs have the potential to decrease inflammation and diminish the likeli­hood of chronic ailments, such as arthritis, cancer, and heart disease. They also regulate glucose tolerance, blood pressure, coagulation, and the development and operation of the neurological system. Alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) are examples of omega-3 fatty acids, which are sometimes referred to as “vitamin F” from the word “fatty acids.” Marine fatty fish, such as salmon, mullet, and mackerel are the primary dietary sources of EPA and DHA for humans. However, other sources of EPA and DHA, including bacteria, fungus, plants, and microalgae, are cur­rently being studied for commercial production. Many foods (such as spinach, broccoli, tomatoes, brussels sprouts, and rice bran) and meats can contain ALA in the form of lipoyl lysine, which is ALA combined with binding lysine residues [16].