# Omega-3 Fats Leave a Chemical Mark on Proteins, Study in Worms and Mice Finds

*Lysine iminylation derived from ω-3 polyunsaturated fatty acids.*

- **Evidence Level**: Preliminary
- **Publication Types**: Journal Article
- **Journal**: Proceedings of the National Academy of Sciences of the United States of America
- **Sample Size**: Lab work in C. elegans worms and mice
- **Authors**: Zhang B, Hsieh YH, Bales TR, Butler SD, Van DB, Mullmann JJ, Weiss RS, Schroeder FC
- **Published**: 2026-09-04
- **Topics**: Omega-3, Metabolism, Mechanism
- **DOI**: https://doi.org/10.1073/pnas.2525618123
- **Original Source**: https://pubmed.ncbi.nlm.nih.gov/42696535/

## Summary

Scientists found a new type of chemical tag that gets attached to proteins, and traced its source back to omega-3 fatty acids. Enzymes in the body break down omega-3s, and a byproduct then latches onto proteins involved in key metabolic pathways. This was seen in worms and mice, and the tag was higher in a long-lived worm mutant often used to study aging. For anyone taking fish oil, it hints at effects beyond the usual inflammation story, though what it means for humans is unknown.

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