Fatty acids: Health Effects of Omega-6 Polyunsaturated Fatty Acids

    Research output: Chapter in Book/Conference paperChapter

    3 Citations (Scopus)

    Abstract

    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.

    Original languageEnglish
    Title of host publicationEncyclopedia of Human Nutrition
    PublisherElsevier
    Pages209-214
    Number of pages6
    Volume2-4
    ISBN (Electronic)9780123848857
    ISBN (Print)9780123750839
    DOIs
    Publication statusPublished - 1 Jan 2013

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