Arachidonic acid and its friends
- From: throop@xxxxxxxxxxxxx (David R. Throop)
- Date: 26 May 2006 10:47:42 -0500
In article <LqDdg.367$UT2.102@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx>,
Marshall Price <d021317c@xxxxxxxxx> wrote:
But why do you say, "As AA is a precursor of prostaglandins..., it
is reasonable to set a limit to...linoleic acid...", without
recommending a limit on AA itself?
The issue seems to be limiting the inflammatory effects of AA. This can
be done by several approaches.
* limiting the amount of AA and its precursor linoleic acid (LA)
in the diet.
* limiting the conversion of LA to AA, done with dietary alpha linolenic
acid (ALA, flax oil, canola).
* limiting the conversion of AA to proinflammatory eicosanoids and
by promoting the formation of less- and anti-inflammatory eicosanoids.
Both of these are promoted by dietary eicosapentaenoic acid (EPA,
fish oil) or by gamma linolenic acid (GLA, borage oil etc.)
See more detail at
http://en.wikipedia.org/wiki/Essential_fatty_acid_interactions
DRT
.
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