## 1 Introduction  
Omega-3 fatty acids (\(\omega\)-3 FA) included in polyunsaturated fatty acids have a double bond because the third carbon in their backbone is derived from various marine species, such as salmon, sardines, tuna, halibut, and other seafood, including krill and algae, and plant-based sources [1, 2]. \(\alpha\)-lionicic acid (ALA) is primarily found in plant sources among \(\omega\)-3 FA, whereas ciocasopentaeonic acid (EPA) and docosahexaenoic acid (DHA) are predominantly derived from marine sources, such as fatty fish [3]. It was established that the health effects of \(\omega\)-3 FAs are more influenced by EPA and DHA than they are from ALA [1]. For instance, EPA and DHA exhibit potent anti-inflammatory effects by reducing the adhesion molecule expression, leukocyte chemotaxis, and pro-inflammatory eicosanoids from arachidonic acid [4; 5]. These actions collectively shift the inflammatory environment toward reduced cell responsiveness, such as neutrophils, monocytes, macrophages, T-cells, and endothelial cells, and promote the resolution of inflammation [6]. It was also demonstrated that EPA and DHA improved conditions such as meibomian gland dysfunction, which is where supplementation can reduce eyelid inflammation, stabilize the tear film, and enhance the quality of life in affected patients [7]. \(\omega\)-3 FAs are inherently unstable due to their chemical structure, particularly their multiple double bonds readily reacting with oxygen, making them highly susceptible to oxidation. Previous studies pointed out that \(\omega\)-3 FAs are unstable in the gastrointestinal phase and have low intestinal absorption when orally consumed [8; 9]. The acidic environment of the stomach also dissociates micelle structures that are essential for the absorption of \(\omega\)-3 FA, which leads to a loss of stability before reaching the small intestine [10]. Furthermore, the micelle formation becomes incomplete when concentrations of bile salt are insufficient, which makes the absorption of \(\omega\)-3 FAs more difficult [11]. \(\omega\)-3 FAs are oxidized via lipid radical formation and subsequent peroxyl radical propagation, which leads to lipid hydroperoxide accumulation and accelerated degradation [12]. Antioxidants donate hydrogen atoms to neutralize free radicals in order to inhibit this process, thereby breaking the oxidative chain reaction and preventing further lipid oxidation [13; 14]. The stability of micelle structures plays a crucial role in maintaining the digestive stability of \(\omega\)-3 FAs, which significantly influences their overall bioavailability [15]. \(\omega\)-3 FAs are incorporated into micelle structures in the small intestine, which facilitate their transport across the intestinal lining and absorption into the body [16]. Several studies explored antioxidants, such as green tea extracts, in order to maximize the bioavailability of \(\omega\)-3 FAs, which are prone to oxidation and have limited absorption [17; 18]. Green tea extracts are a concentrated form of bioactive compounds, which are primarily rich in antioxidants, such as catechins, and offer various health benefits, including anti-inflammatory and antioxidant effects [19]. The antioxidant properties of catechins inhibit the oxidation of \(\omega\)-3 FAs, stabilize micelle structures, and contribute to improved nutrient absorption [20; 21]. The catechins of green tea extracts strengthen the selective barrier against potentially harmful substances while allowing beneficial nutrients to pass through [22]. They also alter the structure of the phospholipid bilayer, which leads to the downregulation of efflux proteins such as P-glycoprotein (P-gp) when \(\omega\)-3 FA are absorbed into the small intestine [23]. This inhibition of P-gp reduces the efflux of beneficial compounds, such as catechins, thereby enhancing their overall absorption [24]. It is widely believed that the co-intake of green tea and \(\omega\)-3 FAs may reduce the digestive stability and absorption of \(\omega\)-3 FAs due to potential inhibitory interactions [25].