fjrigjwwe9r0Board:Content
THE IMPACT OF ESSENTIAL FATTY ACIDS
ON THE AGING PROCESS (1)
Rashid Buttar, D. O. and Andrew Halpner, Ph. D.
For normal function, the human body generates most of the fat it requires from carbohydrates (e. g.., starches and sugars).
However, the human system is incapable of producing certain "essential" fats. These fats, collectively, are known as essential fatty acids (EFAs). They are found in virtually all types of foods, but are most prevalent in certain types of oils.
EFAs fall into two specific groups, distinguished by their chemical configurations. Although they are part of the same family, these two groups do not function in the same capacity. In fact, they have been shown to compete against one another within the body's metabolic pathways.
In 1929, Burr and Burr discovered that certain fatty acids are essential components of the diet. They also determined that mammals were unable to synthesize linoleic (LA -18: 2n-6) or -linolenic (ALA -18: 3n-3) acids.
Defining essential fatty acids
The notations "n-6" and "n-3" represent the position of the first double bond when counting from the methyl end of the fatty acid. Those fatty acids, with their first double bond 3 carbons from the methyl end, are commonly referred to as omega-3 fatty acids. Those with their first double bond 6 carbons from the methyl end are termed omega-6 fatty acids.
Humans, as well as other species within the animal kingdom, lack the capacity for de novo synthesis of fatty acids that contain a double bond within the last 6 carbons from the methyl end. Consequently, they must rely on dietary sources for these fatty acids.
The metabolites that LA and ALA generate are the most important factor in the structure and function of every cell within the body.
|