Back to basics.
Here are some links to try and explain where these compounds originate.
Omega six.
Linoleic acid the mother omega SIXES and is found in high quantities in many vegetable oils etc.
I have previously posted links to trials which indicate possible links between high omega six and the profile of brain tumour cells. See Smart Fats A Schmidt
You cannot make omega six you must ingest it, so you have some ability to control the production of these compounds through diet. That simple.
Longer chain omega sixes can be made by the body, and are found in limited amounts in some food.
Omega three balances the effects of omega sixes. Please see the posts on the subject of omega three and six on this site. You can search clicking on "search" above on the purple line.
Dietary intake impacts on the way you express your genes.
Please speak to your doctor about dietary changes. Fats are very powerful.
RB
http://en.wikipedia.org/wiki/Arachidonate
ABSTRACT
"Arachidonic acid
From Wikipedia, the free encyclopedia
(Redirected from Arachidonate)
Jump to: navigation, search
Arachidonic acid is an omega-6 fatty acid with the chemical formula C20H32O2. In physiological literature, it is given the name 20:4(n-6). Its systematic chemical name is all-cis-5,8,11,14-eicosatetraenoic acid and its molecular weight is 304.5. Chemically, arachidonic acid is a carboxylic acid with a 20-carbon chain and four cis double bonds; the first double bond is located at the sixth carbon from the omega end. Some chemistry sources define 'arachidonic acid' to designate any of the eicosatetraenoic acids. However, almost all writings in biology, medicine and nutrition limit the term to all-cis 5,8,11,14-eicosatetraenoic acid.
Arachidonic acid is a polyunsaturated fatty acid that is present in the phospholipids (especially phosphatidylethanolamine, phosphatidylcholine and phosphatidylinositides) of membranes of the body's cells, and is highly enriched in the brain. It is a precursor in the production of eicosanoids: the prostaglandins, thromboxanes, prostacyclin and the leukotrienes (through enzymes including cyclooxygenase, lipoxygenase and peroxidase). The production of these derivatives, and their action in the body, are collectively known as the arachidonic acid cascade; see Essential fatty acid interactions for details.
Arachidonic acid is freed from phospholipid molecule by the enzyme phospholipase A2. It is also involved in cellular signaling as a second messenger.
Arachidonic acid is one of the essential fatty acids required by most mammals. Some mammals lack the ability to—or have a very limited capacity to—convert linoleic acid into arachidonic acid, making it an essential part of their diet. Since little or no arachidonic acid is found in plants, such animals are obligatory carnivores; the cat is a common example."
http://en.wikipedia.org/wiki/Essenti...d_interactions
Essential fatty acid interactions
From Wikipedia, the free encyclopedia
Jump to: navigation, search
The actions of the ω-3 and ω-6 essential fatty acids (EFAs) are best characterized by their interactions; they cannot be understood separately.
For introductory details to this topic, including terminology and ω-3 / ω-6 nomenclature, see the main articles at Essential fatty acid and Eicosanoid.
Arachidonic acid (AA) is a 20-carbon ω-6 essential fatty acid. It sits at the head of the "arachidonic acid cascade" – more than twenty different signalling paths that control a bewildering array of bodily functions, but especially those functions involving inflammation and the central nervous system. (Piomelli, 2000) Most AA in the human body derives from dietary linoleic acid (another essential fatty acid, 18:3 ω-6), which comes both from vegetable oils and animal fats.
In the inflammatory response, two other groups of dietary essential fatty acids form cascades that parallel and compete with the arachidonic acid cascade. EPA (20:5 ω-3) provides the most important competing cascade. It is ingested from oily fish or derived from dietary α linolenic acid found in e.g., flax oil. DGLA (20:3 ω-6) provides a third, less prominent cascade. It derives from dietary GLA (18:3 ω-6) found in, e.g. borage oil. These two parallel cascades soften the inflammatory effects of AA and its products. Low dietary intake of these less inflammatory essential fatty acids, especially the ω-3s, is associated with a variety of inflammation-related diseases.
The usual diet in industrial countries contains much less ω-3 fatty acids than the diet even a century ago, and that diet had much less ω-3 than the diet of early hunter-gatherers. This has been accompanied by increased rates of many diseases – the so-called diseases of civilization – that involve inflammatory processes. There is now very strong evidence (National Institute of Health, 2005) that several of these diseases are ameliorated by increasing dietary ω-3, and good evidence for many others. There is also more preliminary evidence showing that dietary ω-3 can ease symptoms in several psychiatric disorders.
Hybrid Mode
