omega6rasvahapot

Omega-6 rasvahapot, or omega-6 fatty acids, are a group of polyunsaturated fatty acids (PUFAs) characterized by the first double bond located at the sixth carbon from the omega (methyl) end of the fatty acid chain. In humans, the linoleic acid (LA) family is essential because the body cannot synthesize certain double bonds; LA must be obtained from the diet and can be converted in the body to longer-chain omega-6 fatty acids such as gamma-linolenic acid (GLA), dihomo-gamma-linolenic acid (DGLA) and arachidonic acid (AA).

The most common omega-6 fatty acids are linoleic acid (LA, 18:2 n-6) and arachidonic acid (AA, 20:4 n-6). Alongside LA, the metabolic pathway includes intermediates such as GLA (18:3 n-6) and DGLA (20:3 n-6), produced by desaturation and elongation reactions in the body's cells.

Dietary sources include vegetable oils (sunflower, safflower, corn, soybean), nuts and seeds, and certain animal products. LA is abundant in many plant-based foods, while AA is found in animal products; overall intake depends on dietary patterns.

In the body, omega-6 fatty acids are incorporated into cell membranes and serve as precursors to eicosanoids, signaling molecules such as prostaglandins, thromboxanes and leukotrienes. These compounds help regulate inflammation, immunity, blood clotting and vascular function.

Health considerations emphasize balance with omega-3 fatty acids. Modern diets often provide higher omega-6 intake relative to omega-3 fats, which may influence inflammatory processes. Omega-6 fats are essential and can be part of a healthy diet when overall fat quality and fatty acid balance are considered.