DHA, or Docosahexaenoic Acid, is a polyunsaturated fat (omega-3 type) found in fish liver oils and fish oil products. DHA, in humans, can be converted into EPA (eicosapentaenoic acid). DHA is a crucial componenet of the phospholipids in the cell membranes, especially those in the brain and retina. DHA has the ability to lower triglyceride levels and demonstrates potential for anti-flammatory and immunomodulating abilities. DHA is continually connected to EPA ; they are both found naturally as tiaclyglycerol, or TAG.
DHA when combined with EPA and herbs that are anticoagulant and antiplatelet may increase the risk of bleeding in some people. This is also true when DHA and EPA are combined with anticoagulant and antiplatelet drugs. DHA alone will not affect blood clotting; it is only true when combined with EPA and other agents.
DHA alone has not had side effects commonly reported. In a few cases, people did experience nausea, flatulence, bruising, and prolonged bleeding. DHA and EPA, when combined, have side effects that include a fishy taste, belching, nosebleeds, nausea, and loose stools. High doses of the fish oils might decrease blood coagulation and increase the risk of bleeding.
View Research related to Emulsified DHA.