Sardines, anchovies and mackerel are some of the most abundantly consumed fish in the region of the mediterranean. They naturally contain some of the highest levels of DHA and EPA. Being on the low end of the food chain they do not accumulate toxins and heavy metals like mercury compared to larger fish like tuna swordfish and salmon. Many species of sardines, mackerel and anchovies are widely abundant in the mediterranean making them some of the most sustainable fishing sources there are, lowering the risk of overfishing and depletion of the marine resources.

EPA, an omega-3 fatty acid abundant in fatty fish like mackerel, anchovies, and sardines offers a powerful anti-inflammatory effect within the body. By reducing chronic inflammation, it paves the way for a more balanced internal environment, promoting overall systemic vitality. Additionally, EPA's positive influence on cardiovascular health is noteworthy, as it helps lower blood triglycerides, enhance arterial function, and manage blood pressure, collectively contributing to a healthier heart and reduced risk of cardiovascular ailments.

DHA, is another crucial omega-3 fatty acid found abundantly in fish like mackerel, anchovies and sardines. It plays a significant role in supporting brain health and function. As a major structural component of the brain, it supports cognitive function, memory, and mental clarity, promoting overall systemic vitality. DHA's influence extends to eye health, where it aids in maintaining good vision and eye function by being a key component of the retina. Additionally, DHA is vital for early-stage development and growth, particularly in infants, facilitating optimal nervous system development and laying the foundation for a balanced and vital future.