Linolenic acid in food

Linolenic acid is the primary member of the omega-3 fatty acid family. Linolenic acid has 18 carbons, two cis double bonds and is an w-6 fatty acid

Linolenic acid cannot be made in the body and must be supplied by foods. Linolenic acid occurs primarily in vegetable oils, such as sunflower, safflower, corn, soy and peanut oil. Linolenic acid occurs as the principal acid in linseed oil, from which it derives its name.

These omega-3 fatty acids are found in the eyes and brain and are essential for normal growth, visual acuity and cognitive development. They may also play an important role in the prevention and treatment of heart disease.

Linolenic acid can be used in the synthesis of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids. EPA and DHA acids are primarily found in fish oils, and marine algae.

Linolenic acid serve as precursors of hormone-like compounds called eicosanoids. Linolenic acid also is an important component of biological membranes, particularly in nerve tissue and the retina.
Linolenic acid in food

Omega-3 fatty acids in fish

There are a lot of benefits relating fish oil to human health, especially from omega 3 fatty acids content in fish oil.

Fish that containing omega-3 fatty acids include salmon, lake trout, tuna and herring. Omega-3 also present in vegetables oils, however these acids are less effective in relation to human health. This makes fish, especially marine fish become one of the richest sources of these vitally important fatty acids.

Researches in animals have found that omega-3 fatty acids found in fish may suppress cancer formation of hinder the progression of cancer.

Omega-3 fatty acids also may reduce the risk of coronary heart disease by reducing blood pressure cholesterol, and triglycerides in the blood.

Unlike saturated fat in dairy products and meats, the fatty acids in fish have been shown in epidemiological studies to be beneficial to health. The strongest evidence for the important of omega-3 fatty acids is reduction in risk of sudden death from cardiac arrest.

Not all fish are equal in omega-3 fatty acid content. Cold water fish contain more omega-3 fatty acids than leaner, warm water fish.

Fish do not make the omega-3 fatty acids they have themselves. Rather they obtain these fatty acids from the algae that the feed on.

Omega-3 fatty acids in fish