Omega-6 Fatty Acids - Definition, Glossary, Details - Oilgae
The type of polyunsaturated fatty acids found in protein and most seed oils. This type of fat can generate eicosanoid - source
n−6 fatty acids (popularly referred to as ω−6 fatty acids or omega-6 fatty acids) are a family of unsaturated fatty acids which have in common a carbon–carbon double bond in the n−6 position; that is, the sixth bond from the end of the fatty acid.
The biological effects of the n−6 fatty acids are largely mediated by their conversion to n-6 eicosanoids that bind to diverse receptors found in every tissue of the body. The conversion of tissue arachidonic acid (20:4n-6) to n-6 prostaglandin and n-6 leukotriene hormones provides many targets for pharmaceutical drug development and treatment to diminish excessive n-6 actions in atherosclerosis, asthma, arthritis, vascular disease, thrombosis, immune-inflammatory processes and tumor proliferation. Source
Omega-6 fatty acids are common fats that most people consume regularly. These include fatty acids like linoleic acid, and arachidonic acid. Such acids are called omega-6 because of chemical composition, which includes a carbon double bond six carbons distance from the omega or last carbon in a chain. The name indicates where the double bonds occur in the chain of fatty acids. SourceLinks:
Omega-6 fatty acids: Omega-6 fatty acids are considered essential fatty acids (EFAs), which means that they are essential to human health but cannot be made in the body.What is Omega-6 fat and what foods will I find it in?: Omega-6 (along with omega-3) belongs to a family of fats called essential fatty acids. These EFAs are found in polyunsaturated fats. Omega 6 - Linoleic Acid (LA) - is the essential fatty acid in ample supply. Excess intake of omega 6 can cause increased water retention, raised blood pressure and raised blood
