Linolic acid

Linolic Acid is a polyunsaturated omega-6 fatty acid. It is a colorless liquid at room temperature. In physiological literature, it has the lipid number 18:2 (n-6). Linolic acid is an essential fatty acid in mammalian nutrition and is used in the biosynthesis of prostaglandins and cell membranes.

Chemical Structure

Linolic acid is an 18-carbon chain carboxylic acid with two cis double bonds; the first double bond is located at the sixth carbon from the methyl end.

Sources

Linolic acid is found in many foods, but the highest concentrations are found in vegetable oils such as safflower, sunflower, and corn oils. It is also found in the lipids of cell membranes.

Functions

Linolic acid is involved in many biological functions. It is converted to arachidonic acid, which is a precursor for prostaglandins, thromboxanes, and leukotrienes, collectively known as eicosanoids. These compounds play key roles in inflammation, immunity, and as signaling molecules.

Health Effects

A balanced intake of omega-6 and omega-3 fatty acids is important for health. However, the typical Western diet tends to be high in omega-6 fatty acids like linolic acid and low in omega-3 fatty acids, which can lead to a variety of health problems, including cardiovascular disease and inflammation.

See Also

• Omega-3 fatty acid
• Omega-6 fatty acid
• Arachidonic acid
• Eicosanoids
• Prostaglandins
• Thromboxanes
• Leukotrienes