Ready to leave?
Oops ! Condition name you have entered is invalid.
You are now leaving Aposbook.com and going to an external site managed by another organization.
Please confirm your email address and try to login again.
This account has been deleted. do you want to restore it?
A verification link will be sent to within the next 2 minutes. Please click it to validate your e mail.
*If you didn't get the link, please check your spam folder
As a registered user, you can benefit from the various free tools and services that we provide.
All you need to do is log in to start discussing with others, interacting, asking questions, and sharing your point of view about the various topics.
You can also write reviews and testimonials about any natural solution you have tried and share your experience. Your feedback can be very helpful.
If you are a health expert, you can add information about any topic or suggest text edit. You can also publish content, including articles and videos, about any topic from the related library section.
Together we can help.
The Aposbook Team
A validation link will be sent to you by email. Please confirm your address to log in
*If you didn't get the link, please check your spam folder
Please log in to use this feature
Your account has been suspended because you have violated our code of conduct. If you think this was a mistake, you can contact us by email at: support@aposbook.com "Contact us" form.
Success! Thank you for your feedback. Your contribution can make a difference. Together we can help each other.
E. Patterson, R. Wall, G. F. Fitzgerald, R. P. Ross, and C. Stanton
Published online: April 5, 2012
Abstract
Omega-6 (n-6) polyunsaturated fatty acids (PUFA) (e.g., arachidonic acid (AA)) and omega-3 (n-3) PUFA (e.g., eicosapentaenoic acid (EPA)) are precursors to potent lipid mediator signalling molecules, termed “eicosanoids,” which have important roles in the regulation of inflammation. In general, eicosanoids derived from n-6 PUFA are proinflammatory while eicosanoids derived from n-3 PUFA are anti-inflammatory. Dietary changes over the past few decades in the intake of n-6 and n-3 PUFA show striking increases in the (n-6) to (n-3) ratio (~15 : 1), which are associated with greater metabolism of the n-6 PUFA compared with n-3 PUFA. Coinciding with this increase in the ratio of (n-6) : (n-3) PUFA are increases in chronic inflammatory diseases such as nonalcoholic fatty liver disease (NAFLD), cardiovascular disease, obesity, inflammatory bowel disease (IBD), rheumatoid arthritis, and Alzheimer's disease (AD). By increasing the ratio of (n-3) : (n-6) PUFA in the Western diet, reductions may be achieved in the incidence of these chronic inflammatory diseases.
Omega 3 and Omega 6 Fatty Acids : Food Sources & Inflammation
How Too Much Omega-6 and Not Enough Omega-3 Is Making Us Sick
Cutting Back On Inflammatory Fats