Essential Fatty Acids
Most fatty acids can be naturally produced in the normal mechanism of human body; the body is capable of producing monounsaturated fatty acids (using a double bond at the point of omega-9) and saturated fatty acids.
However there is no synthetic system for making two essential fatty acids including linoleic acids (18 carbon atoms and two double bonds) and alpha-linolenic acid (18 carbons with 3 double bonds), thus it is necessary to incorporate these compounds in diet on a daily basis.
Essential fatty acids or “EFAs” are polyunsaturated fatty acids categorized in omega-6 (n—6) and omega-3 (n—3)fatty acids; depending on the type of oils containing various classification of polyunsaturated fatty acids with different percentage.
The body is unable to provide the required enzyme to introduce a double bond at the omega-6 and omega-3 places; although the body may enable conditions for conversion of e.g. one omega-3 to some other omega-3, but unable to construct one n—3 from n—6 or from saturated fatty acids.
Basically essential fatty acids are necessary for mammals in order to supplying compounds responsible for maintaining regular mechanism of the body for instance: balancing the blood pressure, blood lipid proportion, immune system, blood clot, etc.
Insufficient / imbalanced intake of omega-3 in diet has been suggested to induce adverse effects on moods and behaviour including developing aggressive behavior and depression. The main contributory factors to these symptoms are still unclear.
Essential fatty acids are available from oils of certain plants or fish which can be used to satisfy a healthy human diet. Generally, food sources rich in EFAs comprise flax seeds, chia seeds, pumpkin seeds, grape seeds, canola, walnut, fish oil, etc.
Linoleic acid
According to the recent research conducted on rodents, linoleic acids have some beneficial properties which can suppress/reduce the risk of cancer-related diseases. Results have also confirmed that linoleic acids are able to reduce body fat in addition to improving muscle tissue and bone density. Further studies are being carried out to ascertain the ability of these functions in human body.
Linoleic acid (LA) is mainly obtainable from certain vegetable oils especially grape seed oils which are extracted from the seeds of “vitis vinifera grapes” ranges.
Oils from these plants contain considerable quantities of fatty acids; polyunsaturated (69%), monounsaturated (16%) and saturated (9%) fatty acids. Grape seed oils are nutritionally valuable in terms of high contents of linoleic acids which can supply omega-6 essential fatty acids in the human diet.
Moreover, oleic acids also account for a relatively noticeable amount in grape seed oils providing omega-9 monounsaturated fatty acids.[Copyright note: http://www.labreports.info]
Alpha-linolenic acid
This is classified as polyunsaturated omega-3 fatty acid which is commonly originated from vegetable oils (including flax seed with 18 % omega-3), butter nuts, walnuts, pecan nuts)and seafood specially oily fish such as herring, sardines, mackerel, anchovies and trout.
The body has the ability to convert alpha-linolenic acid into the “longer chain fatty acids” including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) respectively.
It has been reported that alpha-linolenic acids have some protective characteristics against cardiovascular disease particularly arrhythmia (irregular heart beat). However it is yet to be analyzed if this beneficial factor is purely due to the presence of ALA or is it is in association with those metabolic compounds (EPA and DHA).
Fish oil can dramatically contribute to maintaining a healthy system within the human body. For instance a balanced intake of fish oils is said to be in direct connection with reducing/preventing the possibility of depression, anxiety and bad mood.
As mentioned earlier, omega-3 fatty acids are widely found in many vegetables in addition to the fact that the conversion of ALA to EPA and then to DHA is provided by the body to some extent.
Consumption of oily fish or fish-based food products are highly recommended as part of the daily diet in order to achieve optimum nutritional benefits; since the conversion process of ALA to EPA is virtually restricted based on the assumption of competition between linoleic acid and alpha-linolenic acid mainly for metabolic enzymes.
It is generally more efficient to acquire the long chain omega-3 fatty acids from the food intake directly rather than being supplied by the conversion and synthetic mechanism as the resultant absorption inefficiency or imbalanced proportion of n—6 to n—3 may occur in consequence of LA and ALA competition.
Adequate ratio of n—6 to n—3 is crucial with respect to developing cardiac health. Furthermore, the ratio is important as it may contribute to changing the ratio of some hormones and finally modifying the metabolic system in the body.
In general, optimum/acceptable proportion of n—6 to n—3 is achievable from food sources including fish and shellfish, game animals, and certain vegetable oils rich in high percentage of omega-3 fatty acids.
In food industry there has been a developing trend towards food fortification with fish oil omega—3 fatty acids including bread, dry pasta, eggs, soft drinks, and some dairy products which are supplemented within permitted amount of n—3 fatty acids. [877]
