Abstract
The consumption of omega-3 fatty acids (n-3 FAs), particularly eicosapentaenoic acid (EPA; C20:5) and docosahexaenoic acid (DHA; C22:6), is widely recommended for their ability to reduce cardiovascular residual risk, with marine oils being the primary source for such supplementation. However, marine oils present several limitations, including the presence of cholesterol, high cost, potent…