To use all functions of this page, please activate cookies in your browser.
With an accout for my.chemeurope.com you can always see everything at a glance – and you can configure your own website and individual newsletter.
- My watch list
- My saved searches
- My saved topics
- My newsletter
Omega-6 fatty acid
ω−6 fatty acids (also spelled n−6 or omega-6 fatty acids) are a family of polyunsaturated fatty acids which have in common a carbon–carbon double bond in the ω−6 position; that is, the sixth carbon from the end of the fatty acid.
Linoleic acid (18:2), the shortest chain omega-6 fatty acid, is an essential fatty acid. Arachidonic acid (20:4) is a physiologically significant ω−6 fatty acid and is the precursor for prostaglandins and other physiologically active molecules.
Some medical research has suggested that excessive levels of ω−6 fatty acids, relative to ω−3 fatty acids, may increase the probability of a number of diseases and depression. Modern Western diets typically have ratios of ω−6 to ω−3 in excess of 10 to 1, some as high as 30 to 1. The optimal ratio is thought to be 4 to 1 or lower.
Dietary sources of ω−6 fatty acids include:
List of ω−6 fatty acids
References and sources
|This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Omega-6_fatty_acid". A list of authors is available in Wikipedia.|