Salmon oil is rich in omega-3 polyunsaturated fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These fatty acids are known to influence the synthesis of prostaglandins, which are lipid compounds derived from fatty acids that perform hormone-like functions in the body, regulating inflammation, blood flow, and other critical physiological processes. Prostaglandins are synthesized from arachidonic acid (an omega-6 fatty acid) and, to a lesser extent, from EPA (an omega-3 fatty acid).

Numerous scientific studies have demonstrated that increased intake of omega-3 fatty acids from sources like salmon oil can shift the balance of prostaglandin production toward less inflammatory forms. EPA competes with arachidonic acid as a substrate for cyclooxygenase and lipoxygenase enzymes, resulting in the generation of prostaglandins (series-3) and leukotrienes (series-5) that are less pro-inflammatory compared to those produced from arachidonic acid (series-2 and series-4, respectively). This mechanism underlies the anti-inflammatory benefits seen with omega-3 supplementation, as reviewed in research published in journals such as "Prostaglandins, Leukotrienes and Essential Fatty Acids" and "The American Journal of Clinical Nutrition".

Therefore, the use of salmon oil to support the prostaglandin system is backed by scientific evidence, with a well-established biochemical rationale and supportive clinical data, especially in the context of modulating inflammation.