Omega-3 and omega-6 polyunsaturated fatty acids: Dietary sources, metabolism, and significance - A review.
By R. Saini, Y. Keum. Life Science, 2018
1,063 citations recorded by the source corpus.
Linoleic acid (LA) (n-6) and α-linolenic acid (ALA) (n-3) are essential fatty acids (EFAs) as they cannot be synthesized by humans or other higher animals. In the human body, these fatty acids (FAs) give rise to arachidonic acid (ARA, n-6), eicosapentaenoic acid (EPA, n-3), and docosahexaenoic acid (DHA, n-3) that play key roles in regulating body homeostasis. Locally acting bioactive signaling lipids called eicosanoids derived from these FAs also regulate diverse homeostatic processes. In general, ARA gives rise to pro-inflammatory eicosanoids whereas EPA and DHA give rise to anti-inflammatory eicosanoids. Thus, a proportionally higher consumption of n-3 PUFAs can protect us against inflammatory diseases, cancer, cardiovascular diseases, and other chronic diseases. The present review summarizes major sources, intake, and global consumption of n-3 and n-6 PUFAs. Their metabolism to biosynthesize long-chain PUFAs and eicosanoids and their roles in brain metabolism, cardiovascular disease, obesity, cancer, and bone health are also discussed.
Subfields: Biochemistry, Endocrinology, Diabetes and Metabolism, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/f4c942dd1ff490e75a70798d35f8d5e96aab8c3b
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In Nutrition and Dietetics
Citations in the corpus
- Producing Omega-3 Polyunsaturated Fatty Acids: A Review of Sustainable Sources and Future Trends for the EPA and DHA Market (2020, background): “Conventional sources of Omega-3 PUFA are from marine origin, primarily fish and crustaceans, which have been a regular part of the diet since prehistory [21,25].”