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DHA (docosahexaenoic acid)

Not only does DHA fight heart disease, but it also acts as an anti-inflammatory agent and skin preserver.

DHA (Docosahexaenoic Acid) Foods & Sources

DHA is found in coldwater fish like salmon, tuna, mackerel, sardines, lake trout and herring. Among shellfish, shrimp is the best source of DHA.

Wild fish contains higher levels of DHA than those that are farm-raised. A 3-ounce serving of Atlantic salmon contains 950 milligrams, while Pacific herring contains 750 milligrams, Pacific sardines provide 740 mlligrams, and chinook salmon has 620 milligrams. The fish should be baked or grilled—not fried—to get the most out of this healthy omega-3. Frying actually decreases the level of DHA in fish.

DHA can also be obtained in pill form. It is available in the form of either fish oil or algae extract (the latter is key for vegetarians and vegans, helping keep up their DHA levels).

Vegetarians and people with fish allergies should get their DHA from vegetarian linoic acid sources, which will partly be converted to DHA in the body.

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