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The main components found in fish oil are specifically Docosahexaenoic Acid (DHA) and Eicosapentaenoic Acid (EPA). These two types of omega-3 fatty acids are well-studied and widely recognized for their numerous health benefits, including anti-inflammatory properties and cardiovascular support. They play a crucial role in brain health, as DHA is a major structural component of the brain, while EPA is involved in regulating blood flow and inflammation.

The other options, while they contain elements that are associated with fish or marine products, do not accurately represent the primary components of fish oil. Omega-3 and Omega-6 fatty acids encompass a broader category, and although fish oil contains omega-3 fatty acids, it does not primarily refer to the essential omega-6 fatty acids found in other sources. Cholesterol and triglycerides are types of lipids found in various foods, including fish, but they are not the defining components of fish oil. Vitamins A and D, while present in certain fish, are not specific to fish oil itself and do not represent its main beneficial aspects. Thus, DHA and EPA are the key components that characterize fish oil and contribute to its health benefits.