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Omega-3 Fatty Acids

Fatty acids are long-chain carbon compounds with a non-polar carbon tail and a polar head. Our bodies can produce many fatty acids from the food we eat. However, there are two fatty acids (called "essential fatty acids") we cannot produce, meaning we must obtain them from dietary sources. These two acids are Linoleic Acid (LA) an omega-6 fatty acid, and a -linolenic acid (LNA) an omega-3 fatty acid.

LNA is the starting material for the biosynthesis of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), two important polyunsaturated fatty acids. LNA, EPA, and DHA are the main members of the omega-3 family of fatty acids. Essential fatty acids are also converted in our bodies into two important classes of eicosanoids: leukotrienes and prostaglandins, hormone-like substances that influence a large number of metabolic processes.

EPA is the precursor for the series-3 prostaglandins, which support healthy blood pressure, cholesterol and triglyceride levels (providing they are normal to begin with), healthy kidney function, inflammatory response, and healthy immune function. Several prospective cohort studies have found an inverse association between fish consumption and risk of cardiovascular disease. Other studies have shown omega-3 fatty acids, in the form of fish oil supplements, to be effective in supporting healthy joints.

Docosahexaenoic acid (DHA) and omega-6 fatty acid arachidonic acid are the dominant fats in the nerve cells of fetal and infant brains. Some health authorities have even recommended fortifying commercially prepared infant formulas with DHA to support health and nervous system development. In addition, DHA is an important structural component of the retina.

For additional information (including a list of references), please refer to the essential fatty acids technical bulletin at http://www.usana.com/dotCom/company/science/components.

at http://www.usana.com/dotCom/company/science/components.