Marine oils, essential fatty acids from

Edible fats and oils (lipids) are derived from plant, animal, and marine sources. Fats and oils differ in that fats are solids at normal room temperature whereas oils are liquids under similar conditions. Lipids are recognized as essential nutrients in both human and animal diets. They provide the most concentrated source of energy of any foods. The caloric value of lipids (9 kcal/g) exceeds twice that of proteins and carbohydrates (4 kcal/g). Lipids not only contribute to flavor, color, odor, and texture of foods, but also confer a feeling of satiety after eating. Lipids also act as carriers of fat-soluble vitamins, supply essential fatty acids, and increase the palatability of foods. Dietary fats are often categorized as visible or invisible ... 

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