Omega-3 fatty acids are a form of polyunsaturated fats, one of four basics types of fat that body drives from food. Omega-3 fatty acids include alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
The second major essential fatty acid in vegetable oils is alpha-linolenic acid
of the omega-3 series.
The human body cannot synthesized omega-3 fatty acids but can convert alpha-linolenic acid into the other omega-3 oils. EPA and DHA can be synthesized from alpha-linolenic acid through a series of de-saturation and elongation reactions.
Therefore alpha-linolenic acid is a nutrient essential for life and is sometimes called vitamin F.
Alpha-linolenic acid is necessary for the healthy structure and functioning of cells. It is a source of energy by the body. It also serves as the parent substance to omega-3 fatty acids, compounds that regulate blood pressure, blood clotting, heart rate, blood vessel, the immune response and breakdown of fats.
Alpha-linolenic acid is found in dark green leafy vegetables, flax seed oil, and certain vegetables oils. Flaxseed oil is known supports cardiovascular health by decreasing blood platelet clumping, increasing arterial elasticity, improving circulation, lowering LDL cholesterol and triglycerides levels, providing natural anti inflammatory effects, and reducing atherosclerosis.
Alpha-linolenic acid
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