Omega 6 fatty acids

Are essential polyunsaturated fatty acids that have in common a final carbon–carbon double bond in the n − 6 position. Omega-6 fatty acids are considered essential fatty acids (EFAs) found in vegetable oils, nuts and seeds. They are essential to human health but cannot be made in the body. Omega-6 fatty acids – found in vegetable oils, nuts and seeds – are a beneficial part of a heart-healthy eating. Omega-6 and omega-3 PUFA play a crucial role in heart and brain function and in normal growth and development. Linoleic acid (LA) is the main omega-6 fatty acid in foods, accounting for 85–90% of the dietary omega-6 PUFA. Other omega 6 acids include gamma-linolenic acid or GLA, sometimes called gamoleic acid, eicosadienoic acid, arachidonic acid and docosadienoic acid.


More properly called “η-6 fatty acids.”


An essential fatty acid found in the seeds of plants.


Omega-6 fatty acids have their first double bond on the sixth carbon of the hydrocarbon chain when counting from the methyl end of the fatty acid. The primary dietary omega-6 fatty acid is linoleic acid, which is an essential fatty acid since humans lack the necessary enzyme to synthesize it. Arachidonic acid, which is supplied only in small amounts within the diet, is of great importance for metabolism, but may be synthesized from linoleic acid. Arachnidonic acid is particularly important for the production of various eicosanoids, which have been described in a separate entry.


 


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