Polyunsaturated fatty acids
Polyunsaturated fatty acids
Polyunsaturated fatty acids (PUFAs) /ˌpɒliːʌnˈsætʃəreɪtɪd ˈfæti ˈæsɪdz/ are fatty acids that contain more than one double bond in their backbone. This class includes many important compounds, such as essential fatty acids and those that give drying oils their characteristic property.
Etymology
The term "polyunsaturated" refers to the presence of multiple (poly-) double bonds (unsaturated) in the fatty acid molecule. "Fatty acid" is derived from the fact that these substances are typically found in fats and oils.
Types of Polyunsaturated fatty acids
Polyunsaturated fatty acids can be classified into two types based on the position of the first double bond, counted from the tail of the fatty acid molecule. These are the omega-3 fatty acids and omega-6 fatty acids.
Omega-3 fatty acids
Omega-3 fatty acids have the first double bond in the third carbon from the end of the carbon chain. Important omega-3 fatty acids include alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA).
Omega-6 fatty acids
Omega-6 fatty acids have the first double bond in the sixth carbon from the end of the carbon chain. Important omega-6 fatty acids include linoleic acid (LA) and arachidonic acid (AA).
Health effects
Polyunsaturated fatty acids are essential in the human diet and play a crucial role in brain function as well as normal growth and development. They can help prevent and treat heart disease, hypertension, diabetes, arthritis, other inflammatory and autoimmune disorders, and cancer.
Dietary sources
Good sources of polyunsaturated fatty acids include fish, seed oils, and nuts. Specific sources include salmon, mackerel, flaxseed oil, rapeseed oil, and walnuts.
External links
- Medical encyclopedia article on Polyunsaturated fatty acids
- Wikipedia's article - Polyunsaturated fatty acids
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