polyunsaturated, respectively called linoleic acid or LA (18: 2) and alpha linolenic acid or ALA (18: 3).
These fatty acids are defined as essential (or AGE), since - given the "impossibility" of the organism to synthesize them autonomously - they must necessarily be introduced with the diet.
Once taken through food, these two nutrients are enzymatically converted into other polyunsaturated fatty acids (PUFA), called semi-essential and having specific metabolic functions.
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These fatty acids are defined as essential (or AGE), since - given the "impossibility" of the organism to synthesize them autonomously - they must necessarily be introduced with the diet.
Once taken through food, these two nutrients are enzymatically converted into other polyunsaturated fatty acids (PUFA), called semi-essential and having specific metabolic functions.
In particular, linoleic acid is the progenitor of the fatty acids of the omega 6 series, while the analogues of the omega 3 series are obtained from alpha linolenic acid.
These metabolic pathways involve the intervention of two enzymatic complexes, capable of lengthening the carbon chain (elongase) and of increasing the number of double bonds (desaturase).
Thanks to these enzymatic interventions, the respective series of fatty acids are formed, belonging to the omega 6 series, if they derive from linoleic acid, and to the omega 3 series, if they originate from alpha-linolenic acid.
Omega 3 - Video: What they are and what functions do they have
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