Vegetable oils omega-9 fatty acids

A balance between the omega-6 and omega-3 fatty acids is a more physiologic state in terms of gene expression (Simopoulos, 1996), prostaglandin and leukotriene metabolism, and interleukin-1 (IL-1) production (Simopoulos, 1991). The current recommendation to substitute vegetable oils (omega-6) for saturated fats leads to increases in IL-1,... 

The effect of dietary fats on hypertriglyceridemia is dependent on the disposition of double bonds in the fatty acids. Omega-3 fatty acids found in fish oils, but not those from plant sources, activate peroxisome proliferator-activated receptor-alpha (PPAR- ) and can induce profound reduction of triglycerides in some patients. They also have antiinflammatory and antiarrhythmic activities. In contrast, the omega-6 fatty acids present in vegetable oils may cause triglycerides to increase. 

Fatty Acids. Some essential fatty acids, which cannot be produced by the body, are natural modulators of inflammatory activity. Omega-3 fatty acids are present in oily fish, such as tuna, mackerel, salmon, sardines, and herring they are also found in flaxseed oil. Sources for omega-6 fetty acids include beef, dairy products, and vegetable cooking oils and shortenings. 

Omega-3 fatty acids are long-chain polyunsaturated fatty acids. The parent fatty acid of this group is alpha-linolenic acid, an essential fatty acid that the body is unable to synthesize alpha-linolenic acid can be converted in the body to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). In animals and man, these acids reduce the production of several compounds that are involved in inflammation and thrombosis, such as eicosanoids (prostaglandins, thromboxanes, prostacyclin, and leukotrienes) and cytokines (interleukin II-l) (1). The extent of the conversion of alpha-linolenic acid to EPA and DHA is unclear. The conversion process appears to be inhibited by a high intake of linoleic acid, another essential fatty acid (2). In addition, alpha-linolenic acid is found in dark green vegetables and the oils of certain nuts and seeds, especially rape seeds and soya beans. 

Hunter JE. Omega-3 fatty acids from vegetable oils. In Galli C, Simopoulos AP, eds. Dietary 0)3 and 0)6 Fatty Acids Biological Effects and Nutritional Essentiality. Series A Life Sciences. Plenum Press, New York, 1989, pp. 43-55. 

Omega-3 fatty acid A polyunsaturated fatty acid whose first double bond is located three carbons from the methyl end of the fatty acid molecule. Alpha-linolenic acid is the precursor or parent compound from which other longer-chain omega-3 PUFA are synthesized, including EPA and DHA. Sources of alpha-linolenic acid include green leafy vegetables, linseed and rapeseed oils, as well as phytoplankton, algae, and fish. Scientists may also refer to this family of fatty acids as n-3 PUFA. 

Finally, consider using olive oil or canola oil as your main oils for cooking and adding to salads or other foods. Consume more fruits and vegetables. And focus on foods that contain omega-3 fatty acids to balance out the omega-6 inflammatory molecules. 

Lastly omega-3 fatty acids, which are physiologically valuable nutritional components of various vegetable and fish oils, are attributed to the selective inhibition of COX-2 mRNA, without impairing COX-1 expression. [169,170]... 

Stearic acid (octadecanoic acid) is a waxy solid that is a component of animal and vegetable fats (see illustration). Stearic acid is used in cosmetics, as a dietary supplement, and to make candles. Arachidic acid (eicosanoic acid) is found in peanut oil as well as in fish oil. Certain terminology can be used, particularly for fatty acids that are found in nature. The carboxylic acid end is polar, associated with water solubility, and is labeled the delta (A) end of the fatty acid. The methyl end is associated with being nonpolar and more soluble in oils and is labeled the omega (O) end (see the labels in 92). 

---