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Saturated fats, in general, are shown to elevate LDL-cholesterol levels, and high levels of LDL cholesterol are considered a major risk factor for heart disease. In contrast, diets higher in monounsaturated and polyunsaturated fats are known to lead to lower juicing LDL-cholesterol levels. There are two subclasses of fatty acids within the polyunsaturated fat category: omega-6 (n-6) fatty acids and omega-3 (n-3) fatty acids. Vegetable oils such as corn, sunflower, safflower and soybean oils are rich in n-6 fatty acids. Soybean oil is also an excellent source of n-3 fatty acids, as are canola oil juicing and deep-sea juicing fish, or "fatty fish." Beyond Basic Nutrition: The Functions of n-3 Fatty Acids New research is showing that n-3 polyunsaturated fatty acids may have significant health benefits. Alpha-linolenic acid (ALA), a precursor to long chain polyunsaturated fatty acids (LCPUFAs) eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are of particular interest.
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