Omega-6 Fatty Acids (FA)

This term is used for the second group of PUFA , also called the “linoleic acid family”. The most important members of this family are:

Linoleic Acid ( LA , C 18 : 2 omega-6)
LA is the mother substance of arachidonic acid (AA),which in turn is used for the synthesis of a second group of eicosanoids. In contrast to eicosanoids produced from EPA the ones derived from AA are aggressive stimulants of inflammatory processes and of blood clotting (platelet aggregation). A daily minimum requirement of 0.5 - 1 grams is needed to prevent symptoms of essential fatty acid deficiency. However, recommendations as high as 10% of daily caloric intake (up to 15-20 grams per day) have been proposed by various nutrition committees world wide, because LA was believed to be effective in lowering blood cholesterol levels on a general population level when incorporated into the daily diet.
LA is the main FA component of the most commonly used vegetable oils such as sunflower seed,corn , soybean, sesame seed and safflower oils. In addition, soft margarines are usually made from those oils rich in omega-6 FA.