The basic function of food is to keep us alive and healthy. The study of food science involves understanding the nature composition and behavior of food materials under varying conditions of storage processing and use.

August 1, 2014

Linoleic acid and Omega-6 family

Omega-6 fatty acid is a polyunsaturated fatty acid with its endmost double bond six carbons from end of the carbon chain.

Linoleic acid is the primary member of the omega-6 fatty acid family. Given dietary linoleic acid, body can make other members of the omega-6 family - such as the 20 carbon polyunsaturated fatty acid arachidonic acid.

Arachidonic acid is notable for its role as starting material from which a number of eicosanoids are made.

Deficiency symptoms of linoleic acid include depression, irritability, rough skin, eczema, acne, psoriasis, dandruff, hair loss, slow wound healing, anemia, blurred vision and lowered immunity.

Getting enough linoleic acid is not a problem. Almost all plant and animal foods contain this fatty acid.

Common source of linoleic acid include vegetable oils like soybean oil, sunflower and safflower.

Canola oil which is referred to as a monounsaturated fat contains 22 percent of linoleic acid.
Linoleic acid and Omega-6 family

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