Alfalinoleenihappoa

Alfalinoleenihappoa, often abbreviated as ALA, is a type of polyunsaturated fatty acid belonging to the omega-3 family. It is an essential fatty acid, meaning the human body cannot synthesize it and must obtain it from dietary sources. ALA is a precursor to other omega-3 fatty acids, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), though the conversion rate in the body is relatively low.

ALA is primarily found in plant-based foods. Rich sources include flaxseeds, chia seeds, walnuts, hemp seeds, and their respective oils. It is also present in smaller amounts in certain vegetables like Brussels sprouts and spinach. The characteristic flavor of some of these sources, such as walnuts, is partly due to their ALA content.

The health benefits associated with ALA are often linked to its role as a precursor to EPA and DHA, which are known for their positive effects on cardiovascular health, brain function, and inflammation. While direct benefits of ALA are also studied, its conversion to EPA and DHA is a key pathway for its physiological activity. Including ALA-rich foods in the diet is a common dietary strategy for increasing omega-3 intake, particularly for vegetarians and vegans.