linolihappo

Linolihappo, known in English as linoleic acid, is an essential polyunsaturated fatty acid in the omega-6 family. It has 18 carbon atoms and two cis double bonds, designated as 18:2 n-6, with the first double bond near the third and sixth carbons from the carboxyl end. Humans cannot synthesize linoleic acid and must obtain it from the diet.

In the body, linolihappo is incorporated into cell membrane phospholipids and serves as a precursor for longer omega-6 fatty acids through desaturation and elongation, ultimately contributing to arachidonic acid and downstream eicosanoids. The metabolism of linoleic acid shares enzymes with omega-3 fatty acid pathways, and high intake of linoleic acid can influence the conversion efficiency of omega-3 fatty acids from their precursors.

Dietary sources of linolihappo are predominantly plant-based oils, including sunflower, safflower, corn, soybean, and grapeseed oils, as well as seeds and nuts. Because it is abundant in many processed foods and Western diets, linoleic acid typically accounts for a substantial portion of daily fat intake. Nutrition guidelines commonly recommend that linoleic acid constitute a meaningful part of total fat and energy intake, while encouraging a balanced intake of omega-3 fatty acids.

Deficiency of linolihappo is rare in developed diets but can occur with very low-fat intake or malabsorption, potentially leading to dry skin, dermatitis, and impaired growth in severe cases. Health considerations often emphasize balancing omega-6 and omega-3 fatty acids and avoiding excessive processing or oxidation of polyunsaturated fats.