Linolinsyraan

Linolinsyraan is a term used in some Finnish-language sources to refer to linoleic acid, an essential fatty acid in the omega-6 family. Linoleic acid is an 18-carbon polyunsaturated fatty acid with two cis double bonds (18:2, n-6) and cannot be synthesized by the human body, making it necessary to obtain from the diet.

Dietary sources of linolinsyraan include many plant oils such as sunflower, safflower, corn, and soybean oils, as well as nuts and seeds. In the body, linoleic acid is incorporated into cell membranes and serves as a precursor for longer-chain omega-6 fatty acids, most notably arachidonic acid, through enzymatic desaturation and elongation.

Physiological roles of linolinsyraan encompass maintaining membrane fluidity and integrity, participating in cell signaling, and contributing to the production of bioactive eicosanoids. These metabolites can influence inflammatory responses, vascular function, and platelet activity. The effect of linoleic acid on health is often discussed in the context of its balance with omega-3 fatty acids.

Metabolism and regulation: Linoleic acid is converted through desaturation and elongation steps to gamma-linolenic acid and then toward arachidonic acid. The efficiency of these conversions varies with age, metabolic status, and genetic factors, and dietary patterns can modulate the overall fatty acid balance in tissues.

Health and dietary considerations: Linolinsyraan is essential, but modern diets commonly provide high amounts of omega-6 relative to omega-3 fatty acids. Guidance typically emphasizes achieving a balanced intake of omega-6 and omega-3 fats rather than restricting linoleic acid excessively. Cooking with oxidizable oils can produce oxidation products if heated repeatedly.

See also: linoleic acid, omega-6 fatty acids, essential fatty acids.