Linoleic acid is the primary dietary omega-6 fatty acid. Once consumed in the diet, linoleic acid can be converted via chain elongation and desaturation to longer-chain fatty acids including arachidonic acid. The omega-6 fatty acids have two main roles in the body: (1) they act as structural components of membranes influencing membrane function, and (2) they act as precursors of eicosanoids, which modulate renal and pulmonary function, vascular tone, and inflammatory responses. This article presents a summary of the structure, function, and nutritional requirements of omega-6 fatty acids and their potential to influence cardiovascular health.
|Title of host publication
|Encyclopedia of Human Nutrition
|Number of pages
|Published - 1 Jan 2013