Omega-6 fatty acids are a family of polyunsaturated fatty acids characterized by the presence of at least two carbon-carbon double bonds. They have in common a final carbon-carbon double bond in the n-6 position.
Omega-6 is an essential fatty acid because humans cannot make it in their bodies and must obtain it in their diet.
In contrast to saturated fats, omega-6 fatty acids lower both lower serum LDL-C and TG while increasing HDL-C thereby resulting in an overall beneficial reduction in the ratio of total to HDL-C.
Omega 6 fatty acids play a vital role in many physiological functions. They are particularly important for maintaining bone health, regulating metabolism, and in stimulating skin and hair growth. Omega-6 fatty acids play an important role in brain and heart function, and in normal growth and development.
Omega-6 fatty acids are represented by linoleic acid (LA; 18:2ω6). Plant tissues and plant oils are rich sources of LA. Omega 6 can be obtained from a variety of dietary sources, such as vegetable oil and nuts.
For example, safflower cooking oil contain with 12.7 grams of omega-6s per tablespoon. Vegetable oils like grapeseed, sunflower, and soybean contain more omega-6, canola oil is a more complete source of essential fatty acids.
Omega-6 fatty acid
