Based on evidence that f omega6

fatty knees , omega 3fatty acids, omega6, tinnitus, omega3, acute fatty liver of pregnancy , sex, tissue, healing fats, dyslexia, docosapentaenoic acid, The first step in both these conversion processes is controlled by the f enzyme D6D (delta-6 desaturase). Unfortunately, D6D activity declines with f age, and is reduced in some individuals even at a younger age (Horrobin, f 1981). This not only inhibits the synthesis of GLA and DHA, but also leads to a prostaglandin imbalance with decline of the good series-1 and series-3 prostaglandins and other beneficial eicosanoids, which exhi-bit potent anti-inflammatory and immunoregulatory effects. The reduced capacity to convert parent EFAs to GLA and DHA is associated with conditions including cardiovascular disease, diabetes, alcoholism, atopic dermatitis, premenstrual syndrome, rheumatoid arthritis and cancer (Bolton-Smith et al., 1997; Leventhal et al., 1993; Horrobin, 1993), as well as learning deficits and development of dementia. The exciting news is that supplementation with GLA and DHA can circumvent impaired D6D function, and restore levels of the good prostaglandins.
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Based on evidence that an elevated ratio of omega-6 to omega-3 fatty acids is a major risk omega6 factor for many chronic diseases, these agencies recommend a omega6 ratio ranging from approximately 2:1 to 4:1 (Horrocks et al., 1999). Due to the disproportionate level of omega6 omega-6 oils in the typical American diet, it is preferable to supplement at the lower end of this range, at a ratio of two parts omega-6 to one part omega-3 oils. GLA & DHA To express their full biological activity, the two “parent” EFAs, linoleic acid (omega-6) and alpha-linolenic acid (omega-3) must be metabolized in several steps with the help of important enzymes. In this process GLA (gamma-linolenic acid) is produced from linoleic acid, and DHA (docosahexaenoic acid) as well as EPA (eicosapentaenoic acid) from alpha-linolenic acid. The high ratio of linoleic acid (omega-6) to alpha-linolenic acid (omega-3), typically found in western diets, will inhibit both the uptake and the conversion of alpha-linolenic acid due to competition for the same enzymes between the two EFAs.
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