The types axis of PUFA market taxonomy distinguishes fatty‑acid families and their source‑specific subtypes. Omega‑3 PUFAs—primarily alpha‑linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA)—constitute the dominant share, driven by clinical evidence linking them to cardiometabolic benefits. Within this family, marine‑derived EPA/DHA (fish oil, krill) and algae‑derived DHA command the highest price premiums, while plant‑derived ALA (flaxseed, chia) supports volume growth in functional foods. Omega‑6 PUFAs, such as linoleic acid (LA) and gamma‑linolenic acid (GLA), serve as essential components in infant formula and animal nutrition, contributing to balanced fatty‑acid ratios. Omega‑9 monounsaturated fatty acids, chiefly oleic acid, are classified as semi‑essential and are increasingly incorporated into fortified products for their oxidative stability. Synthetic PUFA esters, engineered for specific melt‑point and oxidative‑resistance characteristics, occupy a niche but expanding role in pharmaceutical excipients. This typology clarifies how each PUFA type underpins distinct market segments and informs strategic allocation of R&D and supply‑chain resources.