Omega-6 fatty acid
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Omega-6 fatty acids are fatty acids where the term "omega-6" signifies that the first double bond in the carbon backbone of the fatty acid, counting from the end opposite the acid group, occurs in the sixth carbon-carbon bond.
Linoleic acid (18:2), the shortest chain omega-6 fatty acid, and arachidonic acid (20:4) are essential fatty acids.
Some medical research has suggested that excessive levels of omega-6 acids, relative to omega-3 acids, may increase the probability of a number of diseases. Modern, Western diets typically have ratios of Omega-6 to Omega-3 in excess of 10 to 1, some as high as 30 to 1. The optimal ratio is thought to be 4 to 1 or lower. [1] (http://www.csuchico.edu/agr/grsfdbef/health-benefits/ben-o3-o6.html)
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External links
- The importance of the ratio of omega-6/omega-3 essential fatty acids. (http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12442909&dopt=Abstract)de:Omega-6-Fettsäure