Linoleic acid

Linoleic Acid

Linoleic acid (pronounced: li-no-lee-ic acid) is a polyunsaturated omega-6 fatty acid. It is a colorless liquid at room temperature.

Etymology

The term "linoleic" is derived from the Greek word "linon" (flax) and "oleic" (derived from "oleum" meaning oil). It was first isolated by the chemist Michel Eugène Chevreul.

Function

Linoleic acid is an essential fatty acid for humans, meaning our bodies cannot synthesize it and it must be obtained from the diet. It is used in the biosynthesis of cell membranes and in the production of prostaglandins, which are lipid compounds with diverse functions in the body.

Sources

Dietary sources of linoleic acid include vegetable oils such as sunflower oil, safflower oil, and corn oil. It is also found in some types of nuts, seeds, and meat.

Health Effects

While linoleic acid is necessary for human health, excessive intake can lead to inflammation and other health problems. Some studies suggest that a high intake of omega-6 fatty acids, including linoleic acid, may increase the risk of cardiovascular disease and inflammatory diseases.

Related Terms

• Omega-6 fatty acids
• Polyunsaturated fat
• Essential fatty acid
• Prostaglandins
• Inflammation

External links

• Medical encyclopedia article on Linoleic acid
• Wikipedia's article - Linoleic acid

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